Loaded Garden Salad
Servings 4
Ingredients
Vinaigrette:
- 3 tbsp olive oil
- 2½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 1 small clove of garlic, minced
- Pinch of sugar
- Sea salt and freshly cracked pepper, to taste
Loaded Garden Salad:
- 4 cups butter leaf lettuce
- 10 grape tomatoes, halved
- ½ English cucumber, diced
- ½ avocado, diced
- ¼ cup garbanzo beans (chickpeas)
- ¼ cup red onion, slices
- 2 radishes, sliced
- 2 tbsp feta cheese
- 2 tbsp croutons
- 1-2 tbsp dried cranberries
- 1 tbsp roasted sunflower seeds
Instructions
- Make the vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper, to taste, together in a small glass jar. Seal with a lid and shake very well until emulsified. Set aside to allow the flavors time to mingle. Shake very well right before using. Side Note: We like a very tangy vinaigrette, if you don't, add more olive oil to the recipe.
- Make the loaded garden salad by tearing the butter lettuce into pieces and placing it in a serving bowl or plate.
- Top with tomatoes, cucumber, avocado, garbanzo beans (chickpeas), red onion, radishes, feta cheese, homemade croutons, dried cranberries, and sunflower seeds.
- Drizzle with some of the well-whisked vinaigrette, to taste, and toss to coat evenly. Serve immediately with vinaigrette on the side. Enjoy.