Garden Salad
Crisp romaine and colorful vegetables tossed in a tangy Dijon vinaigrette, crowned with golden crunchy croutons.
Zutaten
- 1 head romaine lettuce · roughly chopped into bite-sized pieces
- 1 cup cherry tomatoes · halved
- 1 piece cucumber · thinly sliced into half-moons
- 1/4 piece red onion · thinly sliced
- 1/2 cup shredded carrots
- 1 cup croutons · store-bought or homemade
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 clove garlic · minced
- salt · to taste
- black pepper · to taste
Zubereitung
- 1
Wash and dry the lettuce
Rinse the chopped romaine under cold water, then spin or pat completely dry. Wet lettuce makes the dressing slide right off and turns the salad soggy fast.
- 2
Prep the vegetables
Halve the cherry tomatoes, slice the cucumber into thin half-moons, and slice the red onion as thin as you can. If the onion flavor is too sharp, soak the slices in cold water for 5 minutes, then drain.
- 3
Make the vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic until the dressing looks creamy and combined. Season with salt and black pepper.
- 4
Assemble the salad
Add the romaine to a large bowl. Scatter the tomatoes, cucumber, red onion, and shredded carrots over the top.
- 5
Dress and toss
Drizzle the vinaigrette around the edges of the bowl, then toss everything together gently until every leaf is lightly coated. Start with half the dressing and add more to taste.
- 6
Top and serve
Scatter the croutons over the top right before serving so they stay crunchy. Serve immediately.
Zubereitung ansehen
Why Restaurant Salads taste better than yours! #shortsCooking At Pam's Place
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How to Make a Garden SaladGuidecentral English
How to Make a Garden Salad-YoutubeFoods
Simple Garden SaladCooking Skinny