Description
A refreshing and vibrant garden salad packed with fresh vegetables and a light dressing.
Ingredients
Scale
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, thinly sliced
- 1 cup shredded carrots
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell pepper, red onion, and shredded carrots.
- If using, sprinkle the crumbled feta cheese over the top of the salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
- Serve immediately for the freshest taste, or chill in the refrigerator for 15-30 minutes to enhance the flavors.
Notes
- For added protein, consider topping the salad with grilled chicken, chickpeas, or hard-boiled eggs.
- Customize the salad by adding seasonal vegetables like radishes, avocado, or corn for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg