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For the Salad:
- 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1 carrot, peeled and thinly sliced (or use a vegetable peeler to create carrot ribbons)
- Optional additions: sliced radishes, sliced mushrooms, avocado slices, olives, or any other vegetables you enjoy
For the Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced (optional)
- Salt and black pepper to taste
Instructions
- Prepare the Salad: Wash and dry the salad greens and place them in a large salad bowl. Add the cherry tomatoes, cucumber, red onion, bell pepper, carrot, and any other vegetables you’re using.
- Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard (if using), minced garlic (if using), salt, and black pepper. Adjust the amount of vinegar and seasonings to your taste.
- Toss the Salad: Drizzle the vinaigrette over the salad greens and vegetables. Gently toss the salad with clean hands or salad tongs to ensure the dressing coats all the ingredients evenly.
- Serve: Serve your garden salad immediately as a side dish or as a main course by adding grilled chicken, shrimp, tofu, or your preferred protein.
- Optional Toppings: You can add additional toppings to your salad, such as croutons, toasted nuts (e.g., almonds, walnuts), crumbled feta or goat cheese, or dried cranberries for extra flavor and texture.