Garden Salad
AmericanWeeknight30 minutes or less

Garden Salad

Crisp romaine and colorful vegetables tossed in a tangy Dijon vinaigrette, crowned with golden crunchy croutons.

10 分钟4 人份

食材

  • 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

做法

  1. 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. 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. 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. 4

    Assemble the salad

    Add the romaine to a large bowl. Scatter the tomatoes, cucumber, red onion, and shredded carrots over the top.

  5. 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. 6

    Top and serve

    Scatter the croutons over the top right before serving so they stay crunchy. Serve immediately.

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