My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. 😳There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!
Course: Side Salad
Keyword: Garden salad
Servings: 4- 5 people
1small head iceberg lettuce or other lettuce or leafy greens, chopped into big bite size pieces (5 to 6 big handfuls)
1cupcherry or grape tomatoes, halved(~125g/4oz), or 2 tomatoes cut into wedges or chunks
1cucumber, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber)
1carrot, peeled and grated using a box grater
1tspparsley or chives, very finely chopped (if you're feeling fancy!)
1tbspcider vinegar(or any vinegar or lemon juice) (Note 1)
3tbspextra virgin olive oil(or other neutral oil)
1/2tspDijon Mustard(or other non spicy smooth mustard)
1/2tspcooking/kosher salt(or 1/4 tsp table salt)
Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!
1. Vinegars - the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:
Apple cider vinegar (my most used)
White wine vinegar (2nd most used, use a touch more as it's milder)
Red wine vinegar, sherry vinegar, champagne vinegar
Plain white vinegar (most sharp, so you may need touch more oil)
Rice wine vinegar
2. Dressing adjustments to your taste - make it your own! More oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet, salt for more seasoning.3. More dressing addition options:
1 small garlic clove, finely minced
Sugar or honey can take the sharp edge off dressings without using more oil. Don't use BOTH, use one!