For serious, this is the best garden salad ever created.
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Oh boy do I have a recipe for you! This is my ultimate go to salad. It makes a nice big bowl, perfect for large groups of people, main courses or to keep in your fridge so you can eat it every single day for lunch.
I love how fresh it tastes with the shredded beets and carrots. The three different greens gives depth and different textures. Throw in the sweetness from the cranberries, croutons add a crunch, yummy saltiness thanks to the feta and lets not forget roasted almonds!
What’s in a garden salad?
The beauty of a fresh garden salad? The ingredients are totally up to you! There is no right or wrong way to make one. Any vegetable can be thrown into a garden salad; you can also play around with cheese, fruit, nuts, fresh herbs and meats. The recipe you are reading right now is a mixture of my very favourite ingredients to add to a garden salad.
How to make a garden salad
Wash your produce first! Bacteria could be on the produce from the water or soil where it was grown or during storage and transportation. Also, I’ve found lots of creepy crawlies nesting in the leaves of my kale and lettuces!!
Once washed and dried, leafy greens can be chopped or ripped, veggies can be diced and fruits, cheeses and nuts can be tossed in! Pair with a delicious dressing and you’ve got yourself a delicious garden salad!
How to roast almonds
Always roast your almonds! The flavour is beyond amazing. I use a non stick baking mat on top of a baking sheet, (mostly to make it super easy to dump the roasted almonds into my storage jar once cooled) then roast for 6 minutes at 350° until the edges have turned golden.
Keep an eye on those almonds! They burn really quickly.
How to keep garden salad fresh
I have a container designated just for storing this salad, that’s how often I make it! I love to have a big bowl sitting in my fridge for a delicious and healthy lunch throughout the week.
To keep it as fresh as possible, I hold off on mixing the feta, croutons, cranberries and almonds until I am just about to eat it. I will pull out how much I want for that meal before adding my extras and dressing. The greens, shredded beets and carrots will store great in the fridge for 4/5 days!
Dressing for garden salad
This salad pairs great with my favourite Mama Bear’s House Dressing or any other vinaigrette you love!
Looking for some low carb pairings? Here are a few of my favourites:
- Cabbage Lasagna
- Greek Spinach and Feta Stuffed Chicken
- Slow Cooker Pulled Chicken
- Pesto Chicken Rollup
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Mama Bear’s Garden Salad
- 1/2 bunch green kale
- 1/2 bunch spinach washed and trimmed
- 1 head leaf lettuce
- 1 medium beet
- 2 medium carrots
- 2 green onions
- slivered almonds toasted
- dried cranberries
- feta cheese crumbled
- Wash all produce. De-rib the kale and chop it and the leaf lettuce into bite sized pieces. Add them to a large mixing bowl along with the spinach. Toss.
- Peel and shred the beet and carrots, chop the green onion, and toss all with the kale mix.
- Serve desired amount of salad, topped with the almonds, cranberries, croutons and feta cheese. Pour on preferred dressing. My Mama Bear’s House Dressing goes beautifully with this salad!