Garden Salad with Honey Orange Dressing
A colorful mix of fresh vegetables, herbs, dried cranberries, and chopped walnuts tossed in a simple honey orange dressing — the salad my husband and I make all summer long.
Equipment
- Large salad bowl (I use a 32-oz Pyrex bowl with a lid)
Ingredients
- 2–3 large handfuls mixed leafy greens
- 1 cucumber, sliced or chopped (organic)
- 3–4 green onions, sliced
- 1 cup grape tomatoes, halved
- 1 red bell pepper, chopped (organic)
- 1 orange bell pepper, chopped (organic)
- 1 yellow bell pepper, chopped (organic)
- Small handful fresh cilantro, roughly chopped
- Small handful fresh basil, torn or chopped
- ¼ cup dried cranberries (ingredient: dried cranberries only) or raisins
- ¼ cup raw walnuts, roughly chopped
For the honey orange dressing:
- ½ cup fresh-squeezed orange juice
- 2 teaspoons raw honey, adjust to taste
Instructions
- Wash and dry all vegetables and herbs thoroughly.
- Add the leafy greens to a large bowl. Layer the cucumber, green onions, grape tomatoes, and bell peppers on top.
- Add the cilantro, basil, dried cranberries, and walnuts.
- In a small bowl or jar, stir together the orange juice and honey until combined.
- Drizzle the dressing over the salad just before serving. Toss gently and serve immediately.
Notes
- Buy organic cucumbers and bell peppers to avoid pesticide residue and wax coating.
- Add the dressing, cranberries, and walnuts right before serving to keep everything crisp.
- Raisins can substitute for dried cranberries if that’s what you have.
- Always read dried cranberry labels — many brands add sugar and oils. Look for one ingredient: dried cranberries.
- For the full honey orange dressing recipe and more ways to use it, see the honey orange glaze post.
- Add leftover chicken, salmon, or hemp seeds to make this a complete meal.