Fresh Garden Salad with Herb Vinaigrette
Instructions
- 1
Wash and thoroughly dry all salad greens. Tear larger leaves into bite-sized pieces and place in a large salad bowl.
- 2
Cut cherry tomatoes in half. Peel and dice the cucumber into 1/2-inch pieces. Thinly slice the red onion.
- 3
Remove seeds from bell pepper and cut into thin strips. Peel carrots and cut into thin rounds or julienne strips.
- 4
Add all prepared vegetables to the salad bowl with the greens.
- 5
For the vinaigrette, mince the garlic clove. In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic.
- 6
Finely chop the fresh basil and parsley, then add to the vinaigrette mixture.
- 7
Whisk the dressing vigorously until well emulsified, or shake in a sealed jar for 30 seconds. Season with salt and pepper to taste.
- 8
Just before serving, pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 9
Serve immediately on chilled plates for the best texture and freshness.
Chef's Note
"The key to a great garden salad is using the freshest ingredients possible and making the dressing just before serving. For extra crunch, chill your vegetables for 30 minutes before assembling. You can also add crumbled feta, sliced avocado, or toasted seeds for variation."
