Elaine’s Big Garden Salad Recipe

The term ‘salad’ comes from the Latin word ‘sal’ which means salt. It was originally used to describe a dish of greens seasoned with salt.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Elaine’s Big Garden Salad Recipe

Cooking Method: No cooking required Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 8 ounce Mixed greens
• 1 cup Cherry tomatoes
• 1 cup Cucumber
• 1 cup Red bell pepper
• 1 cup Red onion
• 1 cup Avocado
• 4 ounce Feta cheese
• 4 tablespoon Balsamic vinaigrette

Instructions

1. Wash and chop all the vegetables.
2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, and feta cheese.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Serve immediately and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.