Garden Salad Recipe

Mixed greens: A blend of various leafy greens such as lettuce, spinach, and arugula, providing a mix of textures and flavors.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and juiciness to the salad.

Cucumber: Crisp and refreshing, cucumbers add a cool crunch to the salad.

Red onion: Thinly sliced for a mild, slightly sweet flavor that complements the other vegetables.

Olive oil: A healthy fat that forms the base of the salad dressing, adding richness and depth.

Lemon juice: Freshly squeezed for a bright, tangy flavor that balances the richness of the olive oil.

Salt: Enhances the flavors of the salad ingredients and dressing.

Black pepper: Freshly ground for a bit of heat and complexity in the dressing.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out the sharpness and make the flavor more palatable.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and mild flavor, making it a suitable alternative.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity, enhancing the salad's flavor.

• salt - Substitute with sea salt: Sea salt offers a similar taste but with a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• To keep your garden salad fresh, store it in an airtight container. This helps to maintain the crispness of the mixed greens and other vegetables.
• If you plan to store the salad for more than a day, keep the dressing separate. This prevents the greens from becoming soggy.
• For the dressing, use a small jar or a separate airtight container. Shake well before using.
• When ready to serve, simply pour the dressing over the salad and toss to combine.
• If you need to store the salad for an extended period, consider using a vacuum-sealed bag to remove excess air and prolong freshness.
• For freezing, note that fresh vegetables like cucumbers and tomatoes do not freeze well due to their high water content. It’s best to freeze only the dressing.
• To freeze the dressing, pour it into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer bag for easy portioning.
• When ready to use, thaw the dressing cubes in the refrigerator or at room temperature, then whisk before adding to the salad.
• Always label your containers with the date to keep track of freshness.
• For the best flavor and texture, consume the garden salad within 2-3 days if stored in the refrigerator.

• First, separate the mixed greens from the rest of the salad. The greens can become wilted and unappetizing when reheated.
• Place the cherry tomatoes, cucumber, and red onion in a microwave-safe dish.
• Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape.
• Microwave on medium power for about 30 seconds to 1 minute, checking frequently to ensure the vegetables are warmed but not overcooked.
• Alternatively, you can reheat the vegetables in a skillet over medium heat. Add a splash of olive oil to the skillet and sauté the vegetables for 1-2 minutes until they are just warmed through.
• Once the vegetables are reheated, let them cool slightly before combining them back with the mixed greens.
• Whisk together a fresh batch of the olive oil and lemon juice dressing, as the original dressing may have lost its vibrancy.
• Toss the reheated vegetables and fresh mixed greens with the new dressing, and serve immediately.

• Large mixing bowl: To combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Small bowl: To whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Salad tongs: To toss the salad and dressing together evenly.

• Chef's knife: To slice the cucumber and red onion.

• Cutting board: To provide a safe surface for slicing the vegetables.

• Measuring cups: To measure out the mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: To measure the olive oil, lemon juice, salt, and black pepper.

• Serving bowl: To present the salad attractively when serving.

Pre-wash and chop veggies: Wash and chop your mixed greens, cherry tomatoes, cucumber, and red onion in advance. Store them in airtight containers in the fridge.

Use a salad spinner: Quickly dry your mixed greens using a salad spinner to remove excess water, making them crispier and ready to use.

Make dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store in a jar. Shake well before using.

Batch prep: Prepare larger quantities of ingredients and dressing to use throughout the week for multiple salads.