Honey Free Classic Garden Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(27)

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Ingredients

4 servings

For the salad

1 small head romaine lettuce, chopped into bite-sized pieces
2 cups mixed greens
1 cup cherry tomatoes, halved
1 english cucumber, halved lengthwise and sliced into half-moons
¼ red onion, thinly sliced
1 medium carrot, peeled and shredded
¼ cup pitted kalamata olives, halved (optional)

For the vinaigrette

3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 small garlic clove, finely grated
¼ tsp salt
¼ tsp black pepper
6 tbsp extra-virgin olive oil

For serving

¼ cup croutons (optional)

Instructions

1
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper. Whisk together until the salt dissolves and the mixture is uniform.
2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt and pepper as needed.

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