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Maya

Garden Salad: Discover the Perfect Fresh Recipe!

A refreshing and vibrant garden salad packed with fresh vegetables and a light dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell pepper, red onion, and shredded carrots.
  2. If using, sprinkle the crumbled feta cheese over the top of the salad.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper until well combined.
  4. Drizzle the dressing over the salad just before serving and toss gently to combine.
  5. Serve immediately for the freshest taste, or chill in the refrigerator for 15-30 minutes to enhance the flavors.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 5mgSodium: 200mgFiber: 2gSugar: 3g

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.

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