Garden Salad

🍳 Step-by-Step Instructions

1. Prep the Vegetables

1. Dry Greens: Chop the romaine lettuce into bite-sized pieces. Ensure the greens are completely dry after washing so the dressing doesn’t slide off.
2. Chop: Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Shred the carrot using a box grater.

2. Whisk the Dressing

1. Combine: In a small bowl or a mason jar, combine the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Emulsify: Whisk vigorously or screw the lid onto the jar and shake firmly until the dressing thickens and blends smoothly.

3. Toss and Serve

1. Layer: Place the dried salad greens in a large serving bowl. Scatter the cherry tomatoes, cucumber, carrots, and red onions evenly over the top.
2. Dress: Drizzle the homemade vinaigrette over the salad right before you are ready to eat.
3. Finish: Toss gently with salad tongs to coat all the ingredients. Top with croutons if using, and serve immediately.

💡 Recipe Secrets

• Dry Your Greens: Investing in a salad spinner or drying your lettuce thoroughly with paper towels is crucial. Wet lettuce dilutes the dressing and makes the salad soggy.
• Tame the Onions: If you find raw red onions too sharp, soak the slices in a bowl of ice water for 5 minutes before adding them to the salad. This removes their harsh bite while keeping them perfectly crunchy.

Would you like to try a creamy dressing for this salad, like a homemade ranch or a tangy Italian dressing? I can also show you how to turn this into a main course by adding proteins like grilled chicken or chickpeas.