Herb Garden Salad

Fresh herbs make this salad an ideal light meal or side. MORE + LESS -

Good Life Eats

May 2, 2017

cups sliced thin romaine

cup sliced thin radicchio

tablespoon fresh parsley, chopped

2/3

cup fresh basil, sliced thin

1/2

cup matchstick carrots

1/2

cup diced english cucumber

2/3

cup grape tomatoes, quartered

can (15 oz) artichoke heart quarters

small diced avocado

1/2

cup pearl sized mozzarella balls

Salt and pepper, to taste

white balsamic salad dressing

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1

Toss together the romaine lettuce, radicchio, basil, carrots, and cucumber. Place on a serving platter or salad bowl.
2

Top the salad with tomatoes, artichoke heart quarters, avocado, and mozzarella balls. Season, if desired, with salt and pepper. Serve with a white balsamic salad dressing, or if unavailable use your favorite vinaigrette.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Green salads don't have to be boring. I like to add fresh chopped herbs to the lettuce to add extra flavor and dimension to the dish like in this recipe for Herbed Garden Salad. Adding lots of vegetables and colors makes the salad more appealing too. Not only are colorful salads more interesting and flavorful, they are healthier as well. It has been recommended that we eat a "rainbow of fruits and vegetables" each day and this salad definitely helps meet those requirements: red tomatoes, orange carrots, green lettuce, herbs and avocado, and purple radicchio. If you want to squeeze yellow in there too, divide the tomatoes up and use some yellow pear tomatoes as well. Those are great! Salads are a great addition to a potluck or backyard barbecue menu, so think about this one for Labor Day or the next time you are craving a plate of greens!