Garden Salad

Name: Garden Salad
Yield: 6 serving
Ingredients: 6 cups romaine or iceberg lettuce; 10 ounces grape tomatoes; 2 carrots; 1 large English or Hot House Cucumber; 1 cup Cheddar and Mozzarella Cheese Mix; 1 1/2 cups croutons; Honey Mustard or Ranch Dressing

User Reviews

5.0

6 reviews

Excellent

Servings
6
Course
Salad
Cuisine
American

Garden Salad

Vivian Jenkins

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This fresh garden salad recipe is made with crisp lettuce, tomatoes, carrot ribbons, cucumbers, cheddar and mozzarella cheeses, homemade croutons, all tossed with a honey mustard or ranch dressing.

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Ingredients

Servings

6 cups romaine or iceberg lettuce (chopped, about 1 1/2 heads)
10 ounces grape tomatoes (or 2 large tomatoes, chopped)
2 carrots (peeled and sliced into ribbons)
1 large English or Hot House Cucumber (sliced)
1 cup Cheddar and Mozzarella Cheese Mix
1 1/2 cups croutons
Honey Mustard or Ranch Dressing

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Instructions

In a large salad bowl, combine the lettuce, tomatoes, cucumber, and carrots. Use a vegetable peeler to shave thin ribbons by peeling the carrot lengthwise. For shaved carrots, continue to peel the carrot until you reach the core, creating long, thin strips.
Sprinkle the cheese over the top. Add the croutons just before serving to keep them crunchy.
Serve with honey mustard or ranch dressing.

How to make Homemade Croutons:

Cut day-old bread into cubes. Toss with olive oil, salt, and any preferred seasonings (such as garlic powder or herbs). Bake at 350° for 10-15 minutes until golden and crisp.

Notes

DRESSING CHOICES: Homemade Honey Mustard Dressing or Homemade Ranch Dressing.
STORAGE:
Store the salad ingredients separately, if possible, in airtight containers in the refrigerator.
Store the salad ingredients separately, if possible, in airtight containers in the refrigerator.
Keep the lettuce in a container lined with paper towels to absorb excess moisture.
Keep the lettuce in a container lined with paper towels to absorb excess moisture.
Add the cheese, croutons, and dressing just before serving.
Add the cheese, croutons, and dressing just before serving.
For a side salad: Plan for about 1-1.5 cups of chopped lettuce per person.
For a main course salad: Plan for about 2-3 cups of chopped lettuce per person.
An average head of Romaine lettuce yields about 5-6 cups of chopped lettuce.