Mixed Garden Salad
Learn how to make a mixed garden salad with fresh greens, tomatoes, cucumber, and red onion tossed in a light lemon Dijon dressing. It’s ready in minutes and works as a side or a light meal.
Ingredients
Dressing
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- ½ teaspoon salt
- Freshly ground black pepper
- ½ teaspoon honey
- ½ teaspoon fresh thyme leaves
- ¼ cup extra virgin olive oil
Salad
- 6 cups mixed greens
- ½ cup sliced cucumbers
- ½ cup cherry tomatoes halved
- 3 tablespoons thinly sliced red onion
Instructions
Make the dressing
- Add lemon juice, Dijon mustard, garlic, salt, pepper, honey, and fresh herbs to a medium bowl. Whisk to combine.
- Slowly drizzle in olive oil while whisking until smooth or add everything to a jar and shake well.
Make the salad
- Wash and dry greens well. Tear into bite-sized pieces.
- Add to a large bowl with cucumber, tomatoes, and red onion.
- Drizzle with dressing and toss gently.
Notes
Storage
- Salad: Store the salad undressed in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate so the greens stay crisp.
- Dressing: Store the dressing in a sealed jar in the refrigerator for up to one week. Shake or whisk before using. If it firms up in the fridge, let it sit at room temperature for a few minutes, then shake again.
Nutrition
Calories: 143.7kcalCarbohydrates: 5.4gProtein: 1.3gTotal Fat: 13.7gSaturated Fat: 1.9gSodium: 323.2mgPotassium: 192.1mgFiber: 0.5gSugar: 1.9g
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