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Hannah

Garden Fresh Salad: A Delightful Recipe to Try!

A refreshing and colorful garden fresh salad packed with nutrients and flavor.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups mixed salad greens such as romaine, spinach, and arugula
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper any color, diced
  • 1/2 red onion thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup olives black or green, pitted and sliced (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell pepper, red onion, shredded carrots, and olives if using. Toss gently to mix the vegetables evenly.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  4. If using, sprinkle the crumbled feta cheese on top of the salad before serving.
  5. Serve immediately or chill in the refrigerator for about 15-30 minutes to enhance the flavors.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 5mgSodium: 200mgFiber: 2gSugar: 3g

Notes

  • Add grilled chicken or shrimp for a protein boost.
  • Substitute the feta cheese with avocado for a creamier texture and added healthy fats.

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