April Cooking Class Recipe: Garden Salad with Lemon Vinaigrette

Garden Salad with a Lemon Vinaigrette

Garden Salad Ingredients:

6 to 8 cups torn iceberg and romaine lettuce

1/2 red onion, sliced into rings

8 to 10 cherry tomatoes cut into rings

1/2 green pepper cut into rings

1 Carrot shredded


Lemon Vinaigrette Ingredients:

¾ cup olive oil

½ cup red wine vinegar

2 tablespoons lemon juice

2 teaspoons grated parmesan cheese

1 teaspoon dried oregano

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper


Directions for Green Salad:

1.  Tear up or cup up bite sized pieces of the iceberg and romaine lettuce place in a large mixing bowl.

2.  Cut red onion, cherry tomatoes, green pepper and place them with the lettuce in the mixing bowl

3 Shred carrot and also put in the mixing bowl with lettuce and mix the whole salad together.


Directions for Lemon Vinaigrette

1.  Mix all lemon vinaigrette ingredients in a bowl and mix together with a whisk or put all ingredients in a jar and shake together. 

2.  Chill if possible.

3.  Pour desired amount over the garden salad.