Description
A fresh and simple garden salad with a light vinaigrette dressing. Perfect as a side dish or a light meal.
Ingredients
Scale
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Wash and dry the salad greens thoroughly.
- In a large bowl, combine the greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey.
- Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Notes
- Store leftover dressing in the fridge for up to 3 days.
- Add croutons or nuts for extra crunch.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg