Garden Salad with Homemade Vinaigrette

Name: Garden Salad with Homemade Vinaigrette
Cuisine: American
Ingredients: 4 cups chopped romaine lettuce; 1 1/2 cups cherry tomatoes, halved; 1 large cucumber, thinly sliced; 1/2 medium red onion, thinly sliced; Bread cubes for croutons; 3 tablespoons olive oil; Juice of 2 lemons (approximately 4 tablespoons) lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon honey (Iman, 2025); Loaf leftover bread

Pasta Sauce @cook_116235260

Garden Salad with Homemade Vinaigrette

Pasta Sauce @cook_116235260

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Ingredients

4 cupschopped romaine lettuce
1 1/2 cupscherry tomatoes, halved
1large cucumber, thinly sliced
1/2medium red onion, thinly sliced
Bread cubes for croutons
3 tablespoonsolive oil
Juice of 2 lemons (approximately 4 tablespoons)lemon juice
1 teaspoonDijon mustard
1/2 teaspoongarlic powder
1/2 teaspoondried oregano
1/2 teaspoonsalt
1/4 teaspoonblack pepper
1/2 teaspoonhoney (Iman, 2025)
Loafleftover bread

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Steps

1

Preheat the oven to 375°F and line a baking sheet with parchment paper or foil
2

Cube the bread into 1-inch pieces. Leave the crust on or remove it
3

In a bowl, mix olive oil. Toss the bread cubes until evenly coated.
4

Spread the bread cubes in a single layer on the baking sheet. Bake for 10–15 minutes, stirring halfway through, until golden and crisp
5

Rinse and chop romaine lettuce into bite-sized pieces. Halve cherry tomatoes, thinly slice cucumber and red onion, and finely chop cilantro if using.
6

In a large bowl, gently toss romaine, cherry tomatoes, cucumber, red onion, and cilantro until evenly mixed.
7

In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, dried oregano, salt, black pepper, and honey until fully emulsified.
8

Drizzle vinaigrette over the salad just before serving. Toss gently to coat vegetables evenly and serve immediately to maintain crispness. (Iman, 2025).