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A crisp and refreshing garden salad bursting with vibrant cherry tomatoes, cool cucumber, and sweet carrots. The simple homemade red wine vinaigrette adds a perfectly tangy and slightly sweet finish to this classic side dish.
For 4 servings
Prepare the Vinaigrette
Prepare the Salad Vegetables
Dress and Serve
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A crisp and refreshing garden salad bursting with vibrant cherry tomatoes, cool cucumber, and sweet carrots. The simple homemade red wine vinaigrette adds a perfectly tangy and slightly sweet finish to this classic side dish.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 232.55 calories per serving with 2.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Make it a main course by adding grilled chicken strips, canned chickpeas (rinsed and drained), a hard-boiled egg, or flaked salmon.
Add a savory element with crumbled feta, goat cheese, or shaved Parmesan cheese.
Toss in a handful of toasted walnuts, pecans, slivered almonds, or sunflower seeds for extra texture and healthy fats.
Incorporate some sweetness with sliced strawberries, fresh blueberries, apple slices, or pear slices.
The variety of fresh vegetables provides essential nutrients like Vitamin C from tomatoes, Vitamin A from carrots, and antioxidants from leafy greens, supporting overall health and immunity.
Extra virgin olive oil is a key component of the vinaigrette, offering monounsaturated fats that are known to support cardiovascular health by helping to lower bad cholesterol levels.
This salad is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness to help with weight management, and helps maintain stable blood sugar levels.
Each serving of this salad with vinaigrette contains approximately 220-240 calories, with most of the calories coming from the healthy fats in the olive oil.
Yes, it is very healthy. It's packed with vitamins, minerals, and fiber from the fresh vegetables. The vinaigrette uses heart-healthy monounsaturated fats from extra virgin olive oil, making it a nutritious choice.
Absolutely. The vinaigrette can be prepared and stored in an airtight container or jar in the refrigerator for up to one week. The oil and vinegar may separate, so be sure to shake it well before each use.
This salad is very versatile. You can use romaine lettuce, spinach, arugula, kale, or butter lettuce as a base or in combination with mixed greens.
The two most important steps are to ensure your greens are completely dry before assembling and to only add the dressing immediately before you plan to serve it.