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Garden Salad Recipe with Creamy Vinaigrette

Spring leads to light delicious meals often paired with a great salad! This easy Garden Salad Recipe with Creamy Vinaigrette is as delicious as it is pretty and easy to make.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Author Debra Clark - Bowl Me Over


  • 8 cups salad greens torn or cut into bite sized pieces
  • ½ red bell pepper thinly sliced
  • 1 carrot thinly sliced
  • 2 green onions thinly sliced
  • ¼ cup red onion sliced into slivers
  • 1 cup blueberries
  • ¼ cup pine nuts
  • Homemade Vinaigrette
  • 1 tbsp cashew butter
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup olive oil
  • 1 shallot thinly sliced


  • The salad ingredients I've listed are a suggestion. Don't be afraid to use YOUR favorite seasonal salad ingredients!
  • Clean and dry the salad greens. Tear or dice them into bite sized pieces. Add to a large salad bowl.
  • Clean and prepare the vegetables and fruit. Slice and dice - add to the salad bowl.
  • Prepare the vinaigrette. Start by thinly slicing the shallot.
  • Add all of the ingredients to a mason jar. Screw the lid on tightly. Shake, shake, shake hard until all of the ingredients are combined and the oil is emulsified. 
  • Before serving, lightly drizzle the dressing on the salad and toss. Leftover vinaigrette stores in the refrigerator for up to a week!