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A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
For 4 servings
Prepare the salad vegetables
Make the vinaigrette dressing
Toss and serve the salad
A crisp and refreshing mix of classic garden vegetables tossed in a zesty homemade vinaigrette. This simple, vibrant salad is the perfect side for any meal, ready in minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 217.15 calories per serving with 3.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add 1 cup of cooked chickpeas, grilled chicken strips, or a chopped hard-boiled egg for a protein boost.
The base salad and dressing are vegan. Ensure your croutons are vegan or make your own from stale bread and olive oil.
Use certified gluten-free croutons or omit them entirely. The rest of the salad is naturally gluten-free.
Reduce the olive oil in the dressing to 2 tablespoons and use a minimal amount of dressing on the salad to lower the calorie count.
Use a milder lettuce like iceberg, and add sweet corn or shredded cheese. Serve the dressing on the side for dipping.
The variety of fresh vegetables provides essential vitamins like A, C, and K, as well as minerals like potassium and folate, which support overall health.
Lettuce, carrots, and other vegetables are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps you feel full.
The dressing is made with extra virgin olive oil, a great source of monounsaturated fats that are beneficial for heart health.
Vegetables like cucumber and lettuce have high water content, which contributes to your daily hydration needs.
Yes, a garden salad is very healthy. It's packed with vitamins, minerals, and fiber from the fresh vegetables. The homemade vinaigrette uses healthy fats from olive oil. It's a great way to increase your vegetable intake.
One serving (about 2 cups) of this garden salad with dressing has approximately 150-200 calories. Most of the calories come from the olive oil in the dressing and the croutons.
Yes, you can prepare the components ahead of time. Chop the vegetables and store them in an airtight container in the fridge for up to 2 days. The dressing can be made and stored separately for up to a week. Combine and toss just before serving to prevent sogginess.
This salad is very versatile! It would also be delicious with a creamy ranch, a simple balsamic vinaigrette, or a light lemon-herb dressing.
This recipe goes great with these complete meals
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