Garden Salad

Nutrition · per serving

Steps

1. 1

   Wash and thoroughly dry the mixed salad greens, cucumber, tomato, carrot, and red onion. Slice and chop the vegetables as specified. Dry greens are important so the dressing clings instead of becoming watery.

   120 g mixed salad greens150 g, thinly sliced cucumber180 g, chopped ripe tomato80 g, julienned or grated carrot40 g, thinly sliced red onion
2. 2

   Whisk the olive oil, lemon juice, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper in a small bowl until emulsified. Taste and adjust the seasoning if desired.

   1 tablespoon extra-virgin olive oil1 tablespoon fresh lemon juice1 tablespoon apple cider vinegar1 teaspoon Dijon mustard1 teaspoon granulated sugar1/4 teaspoon fine salt1/8 teaspoon freshly ground black pepper
3. 3

   Place the greens and prepared vegetables in a large bowl. Pour over the dressing and toss gently for 20 to 30 seconds, lifting from the bottom so every leaf is lightly coated without bruising the greens.

   120 g mixed salad greens150 g, thinly sliced cucumber180 g, chopped ripe tomato80 g, julienned or grated carrot40 g, thinly sliced red onion
4. 4

   Serve immediately while crisp. For the best texture, do not dress the salad more than a few minutes before serving.

Origin & History

Mixed green salads became especially popular in American home cooking as fresh produce and bottled-style vinaigrettes became widely available. This simple version reflects the classic American approach of combining crisp garden vegetables with a lightly sweet, tangy dressing.