ChefXi OfficialA crisp, vibrant garden salad featuring hand-torn greens and ribboned vegetables tossed in a signature zesty herb vinaigrette.
In a small glass jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, and honey until fully emulsified. Season with a pinch of salt and pepper.
Making the dressing first allows the dried oregano to hydrate and release its oils.
Wash and thoroughly dry the mixed greens. Use a vegetable peeler to shave the carrots into long, thin ribbons and slice the cucumber into rounds.
In a large chilled mixing bowl, combine the greens, carrot ribbons, cucumber slices, and shaved red onion.
Just before serving, drizzle the dressing over the salad and toss gently with your hands or tongs to ensure every leaf is lightly coated.
Never over-dress; the greens should glisten, not swim.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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