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–+ servings
Loaded Garden Salad

Loaded Garden Salad: Fresh & Flavorful for Any Meal

Discover a vibrant and customizable Loaded Garden Salad perfect for any meal, featuring fresh veggies and a tangy vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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 in its place.
  • 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 pinch Sea Salt Essential seasoning for flavor; use kosher salt for best results.
  • 1 pinch Black Pepper Essential seasoning for flavor; use fresh ground pepper for best results.
Salad
  • 4 cups Butter Leaf Lettuce Base of the salad, offers a 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 Provides crunch and freshness; any cucumber can be used; peel for a softer texture.
  • 1 medium Avocado Adds creaminess; substitute with diced tofu for a non-fat option.
  • 1 can Garbanzo Beans 15-ounce can, adds protein and heartiness; substitute with other beans or chickpeas for variety.
  • 1/4 cup Red Onion Imparts sharpness; soak in water for a milder taste. Green onions can be a great substitute.
  • 4-5 pieces Radishes Offer a peppery crunch; turnips can be substituted if unavailable.
  • 1/2 cup Feta Cheese Provides a salty flavor; use goat cheese or omit for a vegan version.
  • 1/4 cup Croutons Add crunch; homemade or store-bought are acceptable; omit for gluten-free.
  • 1/4 cup Dried Cranberries Introduce sweetness and chewiness; raisins or chopped dried apricots can be used instead.
  • 1 handful Sunflower Seeds Add crunch and nutrition; pumpkin seeds can be a tasty alternative.

Equipment

  • glass jar
  • Large serving bowl

Method
 

Preparation Steps
  1. In a small glass jar, combine 1/4 cup of olive oil, 2 tablespoons of seasoned rice vinegar, 1 tablespoon of red wine vinegar, and 1 minced garlic clove. Add 1 teaspoon of sugar, and season with a pinch of sea salt and black pepper. Seal the jar and shake vigorously for about 30 seconds until the ingredients are emulsified. Set aside.
  2. Tear butter leaf lettuce into bite-sized pieces and place in a large serving bowl. Aim for about 4 cups of lettuce ensuring it's fresh and vibrant.
  3. Slice 1 cup of grape tomatoes in half and chop 1 English cucumber into bite-sized pieces. Add to the bowl with the lettuce.
  4. Add 1 diced avocado and a 15-ounce can of drained garbanzo beans to the salad, mixing gently.
  5. Sprinkle in 1/4 cup of sliced red onion, 4-5 thinly sliced radishes, and 1/2 cup of crumbled feta cheese. Toss in 1/4 cup of croutons, followed by 1/4 cup of dried cranberries and a handful of sunflower seeds.
  6. Drizzle the vinaigrette over the salad to taste, tossing gently to combine. Serve immediately or on the side.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 350mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Use seasonal produce for optimal flavor and customize ingredients to your preference. Dress the salad just before serving to keep it fresh.

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