Garden Salad
This fresh garden salad recipe is made with crisp lettuce, tomatoes, carrot ribbons, cucumbers, cheddar and mozzarella cheeses, homemade croutons, all tossed with a honey mustard or ranch dressing.
Servings: 6
Ingredients
- 6 cups Romaine or Iceberg Lettuce (chopped, about 1 1/2 heads)
- 10 ounces Grape Tomatoes (or 2 large tomatoes, chopped)
- 2 Carrots (peeled and sliced into ribbons)
- 1 large English or Hot House Cucumber (sliced)
- 1 cup Cheddar and Mozzarella Cheese Mix
- 1 1/2 cups Croutons
- Honey Mustard or Ranch Dressing
Instructions
- In a large salad bowl, combine the lettuce, tomatoes, cucumber, and carrots. Use a vegetable peeler to shave thin ribbons by peeling the carrot lengthwise. For shaved carrots, continue to peel the carrot until you reach the core, creating long, thin strips.
- Sprinkle the cheese over the top. Add the croutons just before serving to keep them crunchy.
- Serve with honey mustard or ranch dressing.
How to make Homemade Croutons:
- Cut day-old bread into cubes. Toss with olive oil, salt, and any preferred seasonings (such as garlic powder or herbs). Bake at 350° for 10-15 minutes until golden and crisp.
Notes
DRESSING CHOICES: Homemade Honey Mustard Dressing or Homemade Ranch Dressing.
STORAGE:
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- Store the salad ingredients separately, if possible, in airtight containers in the refrigerator.
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- Keep the lettuce in a container lined with paper towels to absorb excess moisture.
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- Add the cheese, croutons, and dressing just before serving.
How much lettuce do you need?
- For a side salad: Plan for about 1-1.5 cups of chopped lettuce per person.
- For a main course salad: Plan for about 2-3 cups of chopped lettuce per person.
- An average head of Romaine lettuce yields about 5-6 cups of chopped lettuce.
