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Garden Salad with Honey Mustard Dressing 4 Servings 7 oz Earthbound Farm Organic Heirloom Lettuce Leaves (torn into bite-size pieces) 1 cucumber (peeled, cut in half lengthwise, seeded and sliced croswise) 1 yellow bell pepper (seeded and cut into thin strips) ½ red onion (thinly sliced) 4 radishes (thinly sliced) 2 tomatoes (cut in wedges) 1 carrot (peeled and coarsely shredded) ½ cup toasted chopped almonds ¼ cup mild honey (such as clover or tupelo) 3 Tbsp Dijon mustard 3 Tbsp extra-virgin olive oil 1 Tbsp apple cider vinegar 1 Tbsp lemon juice Salt and freshly ground black pepper (to taste)
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Garden Salad with Honey Mustard Dressing

This salad packs lots of crunch. Good things from the garden are tossed with crisp heirloom lettuce leaves, then dressed with a delicious honey-mustard vinaigrette. Tailor the salad to include your favorite veggies, as well as what's fresh and in season.

4 Servings

Ingredients

7 oz

Earthbound Farm Organic Heirloom Lettuce Leaves (torn into bite-size pieces)

1

cucumber (peeled, cut in half lengthwise, seeded and sliced croswise)

1

yellow bell pepper (seeded and cut into thin strips)

½

red onion (thinly sliced)

4

radishes (thinly sliced)

2

tomatoes (cut in wedges)

1

carrot (peeled and coarsely shredded)

½ cup

toasted chopped almonds

¼ cup

mild honey (such as clover or tupelo)

3 Tbsp

Dijon mustard

3 Tbsp

extra-virgin olive oil

1 Tbsp

apple cider vinegar

1 Tbsp

lemon juice

Salt and freshly ground black pepper (to taste)

Directions

To make the dressing, place the honey, mustard, oil, vinegar, and lemon juice in a small glass jar and seal tightly. Shake vigorously to combine. Let the dressing sit at room temperature until the honey dissolves. Season to taste with salt and pepper. Leftover dressing can be refrigerated for up to 1 week. Return the dressing to room temperature and shake the jar vigorously before using.

Place the lettuce in a large salad bowl and toss with 1/3 cup of the dressing, adding more as needed to coat the leaves. Add the cucumber, peppers, onion, radishes, tomatoes, and carrots, and toss again. Add a bit more vinaigrette if desired. Sprinkle the salad with the almonds and serve immediately.

 

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