Prep a large batch of garden salad for an easy dinner side dish all week long or for easy prep ahead work week lunches. Set out your family salad bar every night with your favorite salad dressings and toppings. Be sure to see my fun seasonal variations in the notes below.
PREP TIME 30 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 12servings
Ingredients
3headsfresh romaine lettuce
1English cucumber
1red onion
1(10 oz) bag shredded carrots
1pintcherry tomatoes
1(5 oz) bag packaged croutons
1bottle prepared salad dressingsee notes
Instructions
Chop the romaine lettuce and rinse it well in a colander or salad spinner basket. Dry the lettuce well and store in a large airtight container in the fridge for up to one week.
Peel the cucumber and cut it into small cubes.
Slice the red onion thinly and soak in a bowl of ice water for 5 minutes. Drain well.
Store the cucumber, red onion, shredded carrots, and cherry tomatoes in separate containers in the fridge for up to one week.
Assemble the garden salad just before serving. Toss all the vegetables together in a large bowl. Add the croutons. Drizzle your favorite prepared salad dressing over the top. Toss the salad together with a pair of serving spoons until everything is coated in dressing. Serve immediately.
Individual garden salads can be assembled up to 24 hours in advance as long as you don't dress it with the salad dressing until just before serving.
Recipe Notes
Garden Salad Variations
Olive Garden Salad: To make a Copycat Olive Garden Salad, use a bottle of prepared Olive Garden Italian salad dressing, Italian seasoned croutons, and grated parmesan cheese.Zesty Garden Salad: Add shredded cheddar cheese and a zesty Catalina salad dressing.Chopped Garden Salad: Add diced hard boiled eggs, crumbled bacon, seasoned croutons, and ranch dressing.Fall Harvest Garden Salad: Add diced fresh apple, chopped walnuts, and a dijon mustard vinaigrette.Blueberry Garden Salad: Use a blueberry vinaigrette and toasted almonds and dried cranberries.