Mixed Garden Salad for Two

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 main course servings
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3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried

1/2 red bell pepper, seeded, halved, and thinly sliced

1/2 yellow bell pepper, seeded, halved, and thinly sliced

8 sugar snaps peas, blanched or steamed

8 asparagus, blanched or steamed, chopped

5 broccoli florets, blanched or steamed, quartered

4 cauliflower florets, blanched or steamed, quartered

3 radishes, trimmed and quartered

2 scallions, white and green parts, chopped

1 medium carrot, grated

Kosher salt and freshly ground black pepper

Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island

1 large beefsteak tomato, cut into 8 wedges


  1. In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

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