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–+ servings
Loaded Garden Salad

Loaded Garden Salad: Fresh, Colorful, and Totally Customizable

This Loaded Garden Salad is a vibrant and nutritious dish that is totally customizable, featuring a tangy vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup olive oil Base for vinaigrette, adds richness; substitute with avocado oil for a different flavor.
  • 2 tablespoons seasoned rice vinegar Adds tanginess; white wine vinegar can be used as a substitute.
  • 1 tablespoon red wine vinegar Enhances acidity and flavor depth; substitute with white wine vinegar if needed.
  • 1 clove garlic Provides aromatic flavor; use garlic powder for a milder taste.
  • 1 teaspoon sugar Balances acidity in the vinaigrette; honey or maple syrup can be used as a natural sweetener.
  • 1/2 teaspoon sea salt Essential seasoning for flavor; use kosher salt for best results.
  • 1/4 teaspoon black pepper Essential seasoning for flavor; use freshly ground pepper for best results.
For the Salad
  • 4 cups butter leaf lettuce Forms the salad’s base, tender texture; substitute with romaine or mixed greens if desired.
  • 1 cup grape tomatoes Adds sweetness and color; cherry tomatoes or chopped bell peppers work too.
  • 1 medium English cucumber Offers crunch and freshness; any cucumber can be used; peel for a softer texture.
  • 1 avocado Provides creaminess; substitute with diced tofu for a non-fat option.
  • 1 cup garbanzo beans Adds protein and heartiness; substitute with other beans for variety.
  • 1/4 cup red onion Imparts sharpness; soak in water for a milder taste; green onions are a great substitute.
  • 1/2 cup radishes Offer a peppery crunch; turnips can be substituted if unavailable.
  • 1/2 cup feta cheese Imparts saltiness; use goat cheese or omit for a vegan version.
  • 1 cup croutons Adds crunch; use homemade or store-bought; omit for gluten-free.
  • 1/4 cup dried cranberries Introduce sweetness and chewiness; raisins or chopped dried apricots work well.
  • 1/4 cup sunflower seeds Add crunch and nutrition; pumpkin seeds can be a tasty alternative.

Equipment

  • small glass jar
  • large salad bowl

Method
 

Preparation Steps
  1. In a small glass jar, combine olive oil, seasoned rice vinegar, and red wine vinegar. Add minced garlic, sugar, sea salt, and black pepper. Secure the lid tightly and shake vigorously for about 30 seconds until the mixture is well emulsified and thickened.
  2. Take butter leaf lettuce and tear it into bite-sized pieces for a tender base. Place the torn lettuce into a large salad bowl.
  3. Slice grape tomatoes in half and chop the English cucumber into small, bite-sized pieces. Add these fresh vegetables directly to the bowl with the lettuce.
  4. Gently fold in diced avocado and drained garbanzo beans into the salad mixture.
  5. Include sliced red onion, sliced radishes, crumbled feta cheese, croutons, dried cranberries, and sunflower seeds to enhance flavor and texture.
  6. Drizzle the tangy vinaigrette over the salad and toss gently for an even coating. Serve immediately or keep the vinaigrette separate if prepping in advance.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 1.5mg

Notes

Use the freshest produce available for the best taste. Dress the salad just before serving for added crispness.

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