Recipe: EVERYTHING in the Garden Salad

EVERYTHING in the Garden Salad

EVERYTHING in the Garden Salad

The PERFECT Farmer’s Market summer salad that is sure to please the VEGGIE LOVERS in your life! A REFRESHING, HEALTHY and LIGHT meal or one AWESOME side salad! Seriously, this DELICIOUS salad is a GREAT way to use up all of those gifts from the garden! 🥔🥒🍅🥗

  • 3 cups baby spinach
  • 1 small head of Romaine, trimmed and leaves left whole
  • 4 large hardboiled eggs, peeled and halved
  • 1 large cucumber, sliced thin
  • 1 medium zucchini, cut into quarters
  • 2 large tomatoes, cut into large slices (or 2 cups cherry tomatoes)
  • 1/2 pound fresh green beans, washed and trimmed (par boiled and cooled)
  • 2 pounds new potatoes, boiled in Himalayan Sea Salt water just until fork tender (and cooled)
  • 2 teaspoons capers
  • 1/2 small red onion, sliced thinly (about 1/2 cup)
  • 1 cup Delizia Lemon Stuffed Manzanilla Olives
  • Fresh Italian Parsley, chopped (for garnish)
  • Fresh ground pepper, to taste
  • 1 pound cooked and cooled salmon (grilled chicken, steak or seared tuna would also be DELICIOUS)
  • For the Dressing:
    • 1/4 cup freshly grated parmesan
    • 3 tablespoons Oregano Fine Aged Balsamic Vinegar
    • 1 tablespoon fresh squeezed lemon juice
    • 1 teaspoon Stonewall Kitchen Traditional Pub Style Mustard
    • 1/2 teaspoon fresh ground pepper
    • 2 medium garlic cloves, crushed
    • 1/2 teaspoon Himalayan Sea Salt
    • 1 cup of Lemon Extra Virgin Olive Oil


For the dressing: Add the vinegar, lemon juice, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

For the salad: In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

*Serves 6 as a meal (or up to 10 as a side)


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