Garden Salad
A bright, crisp garden salad featuring fresh vegetables and a simple lemon-olive oil dressing, perfect for any meal.
Ingredients
Fresh Vegetables
- 1 head Lettuce Crisp romaine, butter, or a mix of baby lettuces.
- 1 cup Tomatoes Cherry or vine tomatoes preferred for sweetness.
- 1 medium Cucumber Seedless or English cucumbers recommended.
- 1 medium Bell pepper Any color, chopped.
- 1 medium Carrot Shaved into matchsticks.
- 1 small Red onion Thinly sliced.
Dressing
- 3 tablespoons Olive oil High-quality extra virgin olive oil.
- 2 tablespoons Lemon juice Freshly squeezed.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
Preparation
- Chop all the fresh vegetables into bite-sized pieces.
- In a large bowl, combine the lettuce, tomatoes, cucumbers, bell peppers, carrots, and red onion.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assembly
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the fridge for a refreshing side dish.
Notes
For best results, serve the salad cold and dress right before serving to maintain crunch. Store undressed salad in an airtight container for up to 3 days.