Whole Garden Salad


Whole, raw, fresh vegetables from the garden (we like cherry tomatoes, cucumbers, sugar snap peas, and green beans)

Fresh herbs (this one hinged on whole basil leaves – yummay)

Whole nuts (walnuts and almonds are our favorites)

Fresh mozzarella cheese, torn into chunks

Your choice of dressing – I usually use either Good Seasons or oil and balsamic vinegar

(Feta cheese, dried cranberries, apricots, etc…  Add your favorites!)


Prepare the veggies how you like them.  Think variety of shapes and colors, etc.  My personal favorite is to keep the pieces large and recognizable.  Simple food simple ways.

Toss with whole herbs, nuts, and cheese chunks.

If you toss your dressing in the salad, be prepared to consume the entire thing in one sitting.  Otherwise, the cheese in particular will get soggy and discolored.  If you think you may have left-overs, put the dressing on the table to be added to individual servings. 

Serve with anything grilled (fish, steak, burgers, chicken), with homemade pizza, or even just a nice piece of toast.


A feast for your eyes and your tastebuds!  It’s healthy and cheap, since most of it came right from your backyard.  And if you have the privilege of owning your own goats or cows and making your own cheese, I really envy you.  Enjoy!  🙂


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