Tag Archive for garden salad

Garden Salad with Vinaigrette

picture of garden salad


Here we have a simple fresh garden salad. Made with crisp red leaf lettuce, juicy ripe Roma tomatoes, firm hot-house cucumbers, sweet peppers and carrots. Topped with crunchy pistachios and sunflower seeds.


  • 1 large bunch of red leaf lettuce
  • 4 large Roma tomatoes
  • 1 large hot-house cucumber
  • 2 large yellow bell pepper
  • 1/3 cup of sunflower seeds
  • 1/3 cup of pistachio nuts no shell
  • 2 medium carrots


  • Remove the bottom stock of lettuce before cleaning.
  • Wash lettuce in a large bowl of cold water with 1 tablespoon of white vinegar. Soak for a few minutes and repeat this process until the water is clear. Then rinse each leaf under cold running water.
  • Place carrots, peppers and tomatoes in a bowl of cold water with white vinegar. Scrub veggies well and rinse under cold running water and place in colander. Do the same with the cucumber.
♦ Chef Ann’s ‘Garden Salad’ Tips:
  • To shorten your time you can buy prewashed lettuce.
  • Always look for firm flawless cucumbers, peppers and tomatoes.
  • Seeds and nuts are optional.

For those of you with health issues, such as celiac disease and those who need to avoid gluten, try:

  1. Hendrickson’s Original Sweet Vinegar & oil (a dressing that is gluten-free) | Homepage – Hendrickson’s
  2. Reading this article ‘Let’s Talk About Gluten
Preparation for garden salad
  • Place lettuce in a spinner to dry or lay flat on paper towels.
  • Chop carrots thin and on the diagonal.
  • Slice cucumber ½ inch thick then slice in half.
  • Slice bell pepper in half and remove all seeds, then chop Julienne style.
  • Chop tomatoes in medium size chunks.
  • Remove pistachio nuts from shell before adding to salad.
  • You may use salted or unsalted sunflower seeds for this salad.
  • Place salad mix in a large bowl and toss well before adding vinaigrette.
Preparation for Salad Dressing
  • ½ cup of extra virgin Olive oil
  • ¼ cup of apple cider vinegar
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of lemon juice
  • 3 tablespoons of water
  • Salt and pepper to taste is optional
  • Add all ingredients to a bottle and shake well before pouring over salad.

Total time: about 30 minutes
Servings: 4

♥ Chef Ann’s Note:

I choose to showcase this vinaigrette because it is a healthier choice and will give you fewer calories than a creamy store-bought dressing. Of course you can use any dressing you wish with this colorful garden salad.


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