Recipe menu / Lunch
Fresh Garden Salad
Crunchy vegetables, a lemon-olive oil dressing, and nothing fussy — light and filling.
- Time 15 min
- Serves 2
- Level Easy
- Course Lunch
Ingredients
- 2 cups mixed salad greens
- 1 cucumber, sliced
- 1 tomato, wedged
- 1/2 red onion, thin slices
- 1 carrot, ribbons
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt, pepper, a pinch of oregano
Method
- 1Wash and dry the greens well.
- 2Toss vegetables in a wide bowl.
- 3Whisk oil, lemon, salt, pepper, and oregano.
- 4Dress just before serving so the leaves stay crisp.