Grannie’s Garden Salad
Ready In: 15–20 mins
Yields: 1 large salad bowl
Servings: 6–8
Ingredients
Salad Base
-
4 cups green leaf lettuce
-
2 cups spring mix greens
-
½–1 red bell pepper, chopped (adjust to taste)
-
½–1 green bell pepper, chopped (adjust to taste)
-
½ cup thinly sliced red onion
-
½ cup julienned carrots
-
1 cup broccoli florets, quartered
-
¼ cup thinly sliced radish
Optional Add-On
-
2 boiled eggs, peeled and sliced or quartered (great for meal prep)
Instructions
Prepare the Vegetables
Wash and Chop:
Thoroughly rinse all produce under cold water.
Chop the red and green bell peppers to your preferred size.
Thinly slice the red onion and radish.
Julienne the carrots (or buy pre-cut for ease).
Quarter broccoli florets into bite-size pieces.
Assemble the Salad
Mix the Base:
In a large salad bowl, layer the green leaf lettuce and spring mix.
Add the chopped bell peppers, red onion, carrots, broccoli, and radish.
Toss gently to combine.
Add Optional Toppings
Add Eggs (Optional):
Slice or quarter boiled eggs and place on top for extra protein and a heartier lunch.
Serve and Store
Serve Fresh:
Best served immediately with your choice of dressing.
To Store:
Keep salad undressed in an airtight container in the fridge for up to 3 days.
For meal prep, store boiled eggs separately and add just before eating.