Garden Salad with Lemon Herb Dressing
Ingredients
- For the Salad
- 4 cups mixed salad greens (romaine, spinach, arugula, or leaf lettuce)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ small red onion, thinly sliced
- ½ cup shredded carrots
- Salt and pepper to taste
- For the Lemon Herb Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for balance)
- 1 small garlic clove, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon fresh thyme or oregano leaves (or ¼ teaspoon dried)
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and Dry Vegetables: Rinse all vegetables under cold water and pat them dry with paper towels or use a salad spinner to remove moisture.
- Chop Ingredients: Slice cucumbers, onions, and bell peppers. Halve the cherry tomatoes and shred the carrots if not pre-shredded.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, and chopped herbs. Adjust seasoning with salt and pepper to taste.
- Combine the Salad: In a large serving bowl, layer the greens first, then add the remaining chopped vegetables on top.
- Toss with Dressing: Drizzle the dressing over the salad just before serving and gently toss with tongs to coat evenly.
- Serve Fresh: Transfer to individual plates or serve in one large bowl.