Introduction
The Garden Salad with Fresh Vegetables and Italian Dressing is a vibrant, refreshing, and nutrient-packed dish that celebrates the crisp flavors of seasonal produce. It combines crunchy lettuce, juicy tomatoes, cucumbers, bell peppers, carrots, and onions, all tossed in a zesty Italian dressing. This salad is colorful, light, and full of natural goodness. It’s versatile enough to serve as a side dish, a healthy lunch, or even a satisfying starter for any meal.
Why I Love This Recipe
I love this recipe because it captures the essence of freshness. Every bite offers a combination of crunch, juiciness, and tang. The Italian dressing ties everything together with its perfect balance of acidity and herbs. Unlike heavier salads, a garden salad feels light but still filling due to the variety of vegetables. It’s a dish that’s quick to prepare, customizable with whatever veggies you have on hand, and always refreshing.
Why It’s a Must-Try Dish
This is a must-try dish because it’s one of the simplest yet most rewarding recipes you can make. It’s loaded with vitamins, fiber, and flavor while being low in calories. It works well as a side for pasta, grilled meats, or sandwiches, but it can also stand alone as a wholesome lunch. Plus, making your own Italian dressing ensures freshness and allows you to control the ingredients for a healthier alternative to store-bought versions.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: ~150–200 calories per serving (with dressing)
Cuisine & Course
- Cuisine: American/Italian-inspired
- Course: Salad, Side Dish, Appetizer
Ingredients
For the Garden Salad
- 1 large head romaine lettuce (or mixed greens), washed and chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into rounds or half-moons
- 1 medium carrot, peeled and thinly sliced or shredded
- ½ medium red onion, thinly sliced
- 1 small bell pepper (any color), sliced into thin strips
- ½ cup black olives (optional)
- ¼ cup croutons (optional, for extra crunch)
For the Italian Dressing
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp sugar (optional, balances acidity)
- Salt and pepper, to taste
Simple Cooking Directions
- Chop all fresh vegetables and place them in a large salad bowl.
- Whisk together all dressing ingredients until well blended.
- Drizzle dressing over salad just before serving, toss, and garnish with croutons if desired.
Step-by-Step Recipe Preparation
Step 1: Prepare the Vegetables
- Wash and dry all vegetables thoroughly.
- Chop lettuce or greens into bite-sized pieces.
- Slice cucumbers, onions, bell peppers, and carrots.
- Halve cherry tomatoes.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, herbs, sugar, salt, and pepper until emulsified.
- Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
- Place lettuce in a large salad bowl as the base.
- Add all the prepared vegetables on top.
- Drizzle with Italian dressing.
- Toss gently to coat evenly.
- Top with olives and croutons if desired.
How to Serve
- Serve chilled as a side with pasta, pizza, grilled chicken, or steak.
- Enjoy it as a light lunch with crusty bread.
- Garnish with fresh herbs or Parmesan cheese for extra flavor.
Additional Recipe Tips
- Always use the freshest vegetables available for best flavor.
- Make the dressing ahead of time to allow flavors to develop.
- Dry lettuce thoroughly using a salad spinner to keep salad crisp.
- Toss salad just before serving to prevent sogginess.
Variations
- Protein Boost: Add grilled chicken, shrimp, tuna, or chickpeas.
- Cheesy Twist: Sprinkle with feta, mozzarella, or Parmesan.
- Fruit Garden Salad: Add apple slices, strawberries, or grapes for a sweet touch.
- Spicy Kick: Add sliced jalapeños or a pinch of red chili flakes to the dressing.
- Low-Calorie: Use less olive oil in the dressing or swap with lemon juice for a lighter version.
Freezing & Storage
- Vegetables: Best consumed fresh, do not freeze.
- Dressing: Store in an airtight jar in the refrigerator for up to 7 days. Shake before use.
- Assembled Salad: Can be stored (without dressing) in the fridge for up to 1 day. Once dressed, consume immediately.
Special Equipment Needed
- Large salad bowl
- Sharp knife and cutting board
- Whisk or small jar with lid (for mixing dressing)
- Salad spinner (optional, for drying greens)
Conclusion
The Garden Salad with Fresh Vegetables and Italian Dressing is a simple yet refreshing dish that celebrates the beauty of fresh produce. It’s light, colorful, and packed with nutrients while still being delicious and versatile. Whether enjoyed as a side or a complete meal with added protein, this salad is a must-have in your recipe collection. With its customizable nature and easy preparation, it’s a dish you’ll want to make again and again.
Garden Salad with Fresh Vegetables and Italian Dressing
Description
The Garden Salad with Fresh Vegetables and Italian Dressing is a vibrant, refreshing, and nutrient-packed dish that celebrates the crisp flavors of seasonal produce.
Ingredients
For the Garden Salad
For the Italian Dressing
Instructions
-
Step 1: Prepare the Vegetables : Wash and dry all vegetables thoroughly.Chop lettuce or greens into bite-sized pieces.Slice cucumbers, onions, bell peppers, and carrots.Halve cherry tomatoes.
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Step 2: Make the Dressing : In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, herbs, sugar, salt, and pepper until emulsified.Taste and adjust seasoning as needed.
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Step 3: Assemble the Salad : Place lettuce in a large salad bowl as the base.Add all the prepared vegetables on top.Drizzle with Italian dressing.Toss gently to coat evenly.Top with olives and croutons if desired
