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–+ servings
Loaded Garden Salad

Loaded Garden Salad: Fresh Ingredients for a Vibrant Feast

The Loaded Garden Salad is a colorful creation that transforms fresh vegetables and leftovers into a delicious masterpiece, perfect for any meal.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 plates
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vinaigrette
  • 1/2 cup olive oil can substitute with avocado oil
  • 1/4 cup seasoned rice vinegar use regular rice vinegar for less sweetness
  • 2 tablespoons red wine vinegar apple cider vinegar can be swapped
  • 1 clove garlic minced; garlic powder is an alternative
  • 1 teaspoon sugar can use honey or maple syrup
  • to taste sea salt and black pepper pink salt or white pepper can be used
Salad
  • 6 cups butter leaf lettuce any leafy green like romaine or spinach can work
  • 1 cup grape tomatoes cherry or heirloom tomatoes are substitutes
  • 1 medium English cucumber any cucumber variety is acceptable
  • 1 whole avocado can replace with sliced almonds
  • 1 can garbanzo beans (chickpeas) can exchange for black or kidney beans
  • 1 medium red onion green onions or shallots are milder options
  • 1 cup radishes substitute with jicama or celery
  • 1/2 cup feta cheese goat cheese works well; can omit for vegan
  • 1/2 cup croutons store-bought or homemade; substitute with nuts for gluten-free
  • 1/4 cup dried cranberries raisins or fresh chopped fruit can be used
  • 1/4 cup roasted sunflower seeds swap for pumpkin seeds if desired

Equipment

  • small glass jar
  • large serving bowl
  • salad tongs

Method
 

Preparation
  1. In a small glass jar, pour olive oil, seasoned rice vinegar, and red wine vinegar. Add minced garlic, sugar, and a pinch of salt and pepper. Seal the jar and shake for 30 seconds. Let rest before using.
  2. Tear butter lettuce into bite-sized pieces and place in a large bowl. Finely chop grape tomatoes, slice cucumber, and dice avocado, adding them to the bowl.
  3. Add drained garbanzo beans, sliced red onion, and sliced radishes to the bowl. Gently fold in to mix.
  4. Sprinkle crumbled feta cheese, croutons, and dried cranberries over the salad. Distribute evenly.
  5. Drizzle vinaigrette over the salad and use tongs to toss gently, ensuring an even coating.
  6. Serve immediately on individual plates or family-style in the large bowl. Offer additional vinaigrette on the side.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best results, wash vegetables thoroughly and adjust vinaigrette ingredients to taste. Add croutons just before serving to avoid sogginess.

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