Garden Fresh Salad

Tessa Ludwig
I make this salad almost every single night of the week. I also have it at lunch many days with left-over meat tossed into it. This is so easy, the specialty vinegar gives it so much great flavor.
No ratings yet
Prep Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 5 :3/4 cup servings
Calories 80 kcal

Ingredients
 

  • 4 cups Mixed greens of choice I like the addition of arugula
  • 2 green onion stalks or 1/8 of a sweet onion diced
  • 1 1/2 oz of shredded sharp white cheddar I use Tillamook vintage reserve
  • 1 TBS of olive oil (Kirkland extra virgin)
  • 2 TBS of Traditional aged balsamic vinegar from the specialty vinegar store (I use a garlic cilantro flavored or serrano honey)
  • sea salt and pepper to taste

Instructions
 

  • Place mixed greens, onion, and cheese in an over sized bowl. Drizzle olive oil and vinegar on top. Salt and pepper. Then toss with salad tongs.

Nutrition

Serving: 0.75cupsSodium: 77.8mgSugar: 1.2gFiber: 0.5gPotassium: 72.7mgCholesterol: 10mgCalories: 80kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 0.3gSaturated Fat: 2.8gFat: 6.4gProtein: 3.4gCarbohydrates: 2.2g
Tried this recipe?Let us know how it was!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.