Crisp Garden Salad with Tangy Lemon Vinaigrette

This simple garden salad is full of fresh flavors and textures—crisp greens, crunchy vegetables, creamy avocado and mozzarella, and a touch of sweetness from dried cranberries. I assembled this from what I had on hand and tossed it with a zesty vinaigrette. It pairs beautifully with roasted chicken and smashed potatoes, or serves as a bright, satisfying main when you add a protein of your choice.

Garden Salad

Ingredients:

• Fran’s Vinaigrette (or your favorite salad dressing)
• 4 cups mixed greens
• ½ cup grape tomatoes, halved
• ¼ cup orange bell pepper, sliced
• ¼ cup broccoli florets
• ¼ cup carrots, shredded
• ¼ cup cucumber, diced
• ½ avocado, diced
• ¼ cup small mozzarella balls, halved
• 2 tbsp dried cranberries
• 2 tbsp toasted sunflower seeds

How to Make a Garden Salad

If you like, prepare a vinaigrette first and let it rest so the flavors meld. A simple oil-and-vinegar vinaigrette with a touch of mustard, salt and pepper works well.

In a large bowl, combine the mixed greens, grape tomatoes, sliced bell pepper, broccoli florets, shredded carrots, diced cucumber, diced avocado, halved mozzarella balls, dried cranberries, and toasted sunflower seeds.

Drizzle with vinaigrette to taste and gently toss until everything is evenly coated. Serve immediately so the avocado stays fresh and the greens remain crisp. Enjoy as a side or add grilled chicken, chickpeas, or salmon to make it a complete meal.