My Garden Salad
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I want to share My Garden Salad recipe that xan be eaten alone or as a side
3. More dressing addition options:
Ingredients
SALAD:
- 1 small head iceberg lettuce or other lettuce or leafy greens , chopped into big bite size pieces (5 to 6 big handfuls)
- 1 cup cherry or grape tomatoes, halved (~125g/4oz), or 2 tomatoes cut into wedges or chunks
- 1 cucumber , sliced medium Lebanese or 1/2 long Telegraph/English cucumber)
- 1 carrot , peeled and grated using a box grater, thicker grating
- 1 tsp parsley or mint , very finely chopped (if you’re feeling fancy!)
DRESSING:
- 1 tbsp cider vinegar (or any vinegar or lemon juice) (Note 1)
- 3 tbsp extra virgin olive oil (or other neutral oil)
- 1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
- 1/2 tsp sea salt or any salt , I always use sea salt
- 1/2 tsp black pepper
Instructions
- Dressing: Shake Dressing in a jar. Taste and adjust – more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
- Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
- Serve: Transfer to serving bowl and serve immediately!
Recipe Notes:
1. Vinegars– the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:- Apple cider vinegar (my most used)
- White wine vinegar (2nd most used, use a touch more as it’s milder)
- Balsamic
- Red wine vinegar, sherry vinegar, champagne vinegar
- Plain white vinegar (most sharp, so you may need touch more oil)
3. More dressing addition options:
- 1 small garlic clove, finely minced
- Sugar or honey can take the sharp edge off dressings without using more oil. Don’t use BOTH, use one!
- Dried or fresh herbs
- Lemon zest
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