Garden Salad Recipe
Description
The garden salad is a craveable and nostalgic side dish that’s a classic for a reason. Resemblant of a steakhouse side salad, this garden salad is crisp (all hail iceberg lettuce), refreshing and loaded with texture. Toss with a simple red-wine mustard vinaigrette, dip a chunk of crusty bread in olive oil, and dinner is done.
Ingredients
Mustard Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon whole grain mustard
- 1½ teaspoons honey
- 1 small clove garlic grated
- Kosher salt and black pepper to taste
Salad
- 4 cups chopped iceberg lettuce
- 4 cups spring greens
- 1 cup parsley leaves
- 8 basil leaves, chiffonade
- 2 large tomatoes, diced (about 2 ⅓ cups)
- 1¼ cups English cucumber, diced
- ½ cup dried cranberries
- ½ cup shaved of Parmesan or pecorino cheese*
Instructions
- For the mustard vinaigrette, add all vinaigrette ingredients to a small jar with a tight fitting lid. Secure lid and shake vigorously until emulsified. Season with salt and pepper to taste; set aside.
- In a large serving bowl, toss iceberg, spring greens, parsley and basil together. Add tomatoes, cucumber, cranberries and half of the Parmesan. Drizzle with half of the vinaigrette and toss gently to combine.
- Taste and adjust vinaigrette, salt and pepper to taste.
- Sprinkle remaining Parmesan over top and serve immediately.
Notes
Mustard Vinaigrette can be made up to 5 days ahead of time. Store in an airtight container in the refrigerator.
Use a vegetable peeler to get large flat shaves of Pecorino.
Nutrition
Serving: 1/6 recipeCalories: 152kcalCarbohydrates: 10gProtein: 5.5gFat: 10gSaturated Fat: 2gCholesterol: 7mgSodium: 224mgFiber: 4gSugar: 4g
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