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.


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


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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