Everyday Garden Salad with Balsamic Vinaigrette

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. 2 For the vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey until well combined.
3. 3 Season the vinaigrette with salt and pepper to taste.
4. 4 Pour the vinaigrette over the salad and toss to coat.
5. 5 Serve immediately, optionally garnished with Parmesan cheese.

Equipment

• Large bowl
• Whisk

Variations

• Add avocado slices for creaminess.
• Include crumbled feta for a tangy twist.

Substitutions

• Use apple cider vinegar instead of balsamic for a different flavor profile.
• Substitute lemon juice for a brighter taste.

Pairings

• Grilled chicken breast
• Warm crusty bread

Nutrition

Tips

• For best flavor, let the vinaigrette sit at room temperature for 10 minutes before serving.
• Add grilled chicken for a heartier meal.

Storage

Store salad and vinaigrette separately in airtight containers in the fridge for up to 2 days. Toss just before serving.

Freezing: Does not freeze well due to the freshness of the greens.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pair with a crusty bread for a light lunch.

FAQ