The Garden Salad Recipe – Fresh & Easy Classic Garden Salad
Learn how to make The Garden Salad Recipe with crisp lettuce, fresh vegetables, and a simple homemade dressing. A quick, healthy, and refreshing salad for any meal.
Equipment
- Cutting board & sharp knife
- Salad spinner or colander
- Large salad bowl
- Small whisk or jar for dressing
Ingredients
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1 cucumber, sliced
- 2 tomatoes, chopped or cherry tomatoes halved
- 1 carrot, shredded or thinly sliced
- 4 radishes, thinly sliced
- ½ red onion, thinly sliced
- Optional add-ins: 1 avocado, 1 bell pepper, handful of olives
- Dressing of choice (vinaigrette, ranch, or lemon-olive oil)
- Crunch factor: croutons, sunflower seeds, or nuts
Instructions
- Wash & Prep Vegetables: Rinse greens and vegetables thoroughly. Dry well with a salad spinner or paper towels.
- Chop for Texture: Slice cucumbers, tomatoes, radishes, and onions into bite-sized pieces. Shred carrots for sweetness.
- Layer Greens & Toppings: Place greens in a large bowl, then add vegetables evenly for a colorful presentation.
- Add Crunch & Extras: Sprinkle croutons, seeds, or nuts. Add optional extras like avocado or olives.
- Dress the Salad: Toss lightly with your chosen dressing or serve dressing on the side to keep greens crisp.
- Serve Fresh: Enjoy immediately for maximum crunch and flavor.
Notes
- Dry greens thoroughly to keep salad crisp.
- Add dressing just before serving to prevent sogginess.
- Seasonal swaps keep the salad exciting year-round.
- Make ahead: Prep vegetables and store undressed in the fridge for up to 2 days.
- Balance flavors: Mix sweet, tangy, and crunchy elements for the best bite.