Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Garden Vegetable Salad
A vibrant and crunchy vegetable salad tossed with homemade croutons and a zesty honey-mustard dressing.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together all the dressing ingredients.
2
Cube the bread, season with salt, black pepper, and a drizzle of olive oil. Bake in a preheated oven at 375°F (190°C) for about 10–12 minutes until golden brown.
3
Chop the tomatoes into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion into half-moons. Transfer everything to a large mixing bowl.
4
Add the olives, grated garlic, dressing, and croutons to the bowl if desired. You can also toss in some fresh basil.
5
Let the salad rest for 5 minutes before serving and enjoy.
Comments
Log in to leave a comment.
No comments yet. Be the first!