As someone who loves throwing parties, I’m always in search of the perfect dish that will impress my guests without keeping me holed up in the kitchen all night. And I’ve found just the recipe for any host or hostess looking to create a healthy yet delicious vegetable salad that’s sure to wow: the Mandolin Garden Salad Recipe.
This recipe combines all the best aspects of a classic garden salad—crunchy greens, bright vegetables, and zesty dressing—with one key twist: everything is shaved thin as paper-thin with a mandolin slicer. The result? A beautiful, colorful salad that not only looks amazing but also tastes incredible.
It’s no wonder this recipe has been made famous by accomplished food writers like Melissa Clark and Jamie Magazine. It’s perfect for parties, potlucks, and any event where you want to present a picture-perfect dish.
And don’t worry if you don’t have a mandolin slicer: you can achieve similar results with a food processor or even just some careful knife skills. So let’s dive into the ingredient list and get started on this show-stopping dish!
Why You’ll Love This Recipe
Are you looking for a healthy and delicious salad recipe that will impress your guests? Look no further than the Mandolin Garden Salad Recipe. This salad combines an array of fresh vegetables with a burst of tangy flavors that will leave your taste buds dancing.
One reason why you’ll love this recipe is its versatility. You can use any combination of fresh vegetables, such as iceberg lettuce, romaine lettuce, radish, avocado, onion, red onion, and tomatoes. With the help of a mandolin slicer, these vegetables are shaved into perfect bite-size pieces that make each forkful an explosion of flavor.
Another reason why this recipe is a hit is due to its nutritional benefits. The Mandolin Garden Salad Recipe is loaded with nutrients that are great for maintaining good health. Leafy greens like romaine lettuce and spinach are excellent sources of vitamins A, C, and K, while radishes provide a boost of vitamin C and fiber to aid in digestion. The avocado adds heart-healthy monounsaturated fats while the red onions contain quercetin, an anti-inflammatory flavonoid beneficial for reducing the risk of cancer.
This salad also pairs well with almost any main course – from grilled steak or chicken to roasted salmon or tofu. Plus, it’s the perfect appetizer to serve at dinner parties and gatherings since it’s easy to throw together in no time.
So the next time you’re in search of a healthy but delicious salad recipe that everyone will love, give the Mandolin Garden Salad Recipe a try! It’s not only delicious but it’s also a great way to get your daily intake of veggies in one scrumptious dish.
Here’s what you will need to make this vibrant and healthy Mandolin Garden Salad Recipe:
- 2 cups of iceberg lettuce, torn into bite-size pieces
- 3 cups of romaine lettuce, torn into bite-size pieces
- 1 cup of shaved radish, shaved celery, and shaved red onion
- 1 avocado, diced
- 1 cup of cherry tomatoes, halved
- ¼ cup of grated parmesan cheese
For the dressing:
– ½ cup of olive oil
– ⅓ cup of lemon juice
– 1 tsp of lemon zest
– 2 garlic cloves, minced
– 2 tsp of red wine vinegar
– Salt and pepper to taste
Pro tip: Melissa Clark uses a Japanese mandolin to slice her vegetables for the best results. But if you don’t have one, using a food processor or a vegetable peeler can be an excellent substitute.
The Recipe How-To
Now that you have all the ingredients ready, it’s time to whip up this tasty Mandolin Garden Salad in just a few easy steps.
Step 1: Prepare the Vegetables
Using a mandolin slicer, carefully slice the radish, red onion, and celery to create extra thin, shaved slices. Then, dice the avocado into small cubes and gently toss it with a bit of lemon juice in a separate bowl to prevent browning. Cut the tomatoes into wedges and roughly chop the Iceberg and Romaine lettuce into bite-size pieces.
Step 2: Assemble the Salad
In a large bowl, add the prepped vegetables and torn lettuce pieces. Then, sprinkle in some freshly grated Parmesan cheese (to taste) and a pinch of red pepper flakes. Toss everything together.
Step 3: Dressing Time
In another small bowl or container, whisk together olive oil, freshly squeezed lemon juice, grated lemon zest, salt and pepper to create the salad dressing.
Step 4: Toss and Serve
Drizzle the dressing over the vegetable salad mixture, using a mixing spoon or your hands to ensure that everything is evenly coated. Serve immediately as this dish is best enjoyed fresh.
With these easy-to-follow directions, you can become an expert in making restaurant-quality salads right in your own kitchen.
Substitutions and Variations
Cooking is a fine art, and you should feel free to experiment with various ingredients and flavors to make your dish unique. In this section, we’ll explore substitutions and variations for the Mandolin Garden Salad Recipe. Here are some ideas:
– Mix up the lettuce: The recipe calls for a combination of iceberg and romaine lettuce, but you could use any leafy green mix you prefer. Spinach, arugula, and kale leaves can provide a richer dimension to the salad.
– Add other vegetables: The beauty of garden salad recipes is that you can add practically any vegetable your heart desires. Try using cucumbers, bell peppers, grated carrots, or shredded Brussels sprouts for some extra crunch.
– Replace parmesan cheese with feta cheese: For those who love feta cheese, make this substitution without hesitation. Swap in some crumbled feta for the shaved Parmesan for a tangier flavor profile.
– Substitute lemon dressing for vinaigrette: Instead of making a lemon dressing as part of the recipe, you can use your favorite vinaigrette. A balsamic or red wine-based vinaigrette would taste mouth-wateringly delicious in your salad.
– Use a food processor or mandoline slicer for chopped vegetables: Not everyone has access to or desire to use a sharp mandoline slicer. A food processor with slicing blades is an equally helpful tool that protects hands from mutilation – remember with BEWARE OF THESE KITCHEN TOOLS!
In summary, you can get creative with the Mandolin Garden Salad Recipe by substituting some ingredients or mixing them up! These suggestions are merely a starting point – consult your pantry, fridge, and local produce market for further inspiration to whip up your signature healthy garden salad recipe!
Serving and Pairing
Ah, the perfect garden salad. Don’t you love how it’s both healthy and delicious? This mandolin garden salad recipe is no exception, and pairs perfectly with light fare such as grilled fish, chicken or shrimp. The shaved vegetables on a bed of greens make for an easy-to-prepare side dish or even a main course that can feed a small crowd.
If you’re having friends over for a summer cookout, this salad is the perfect addition to your menu. The fresh ingredients will please even the pickiest eaters, while the salty parmesan cheese and lemon zest dressing pack a powerful punch of bright flavors.
For wine pairings, I recommend something light and crisp like a Pinot Grigio, Sauvignon Blanc or a Rosé. These wines will highlight the bright flavors of the salad without overpowering it. If you prefer something sweeter, try a Riesling or other aromatic white wine.
This salad also goes well with finger foods like crackers or pita chips. It makes for the perfect appetizer or snack balanced in flavors and nutrition. You can put this dish on full display with other vegetable-friendly options like homemade dips, spreads or more vegetable plates.
When serving this dish at dinner parties or other gatherings, place it lots of ice bowls to keep the greens crisp for longer so the guests don’t have to wait too long before indulging in their colorful healthy oases.
Make-Ahead, Storing and Reheating
As a seasoned party-thrower, I understand the importance of being able to prepare as much as possible in advance. Luckily, the Mandolin Garden Salad recipe is perfect for prepping ahead of time. You can assemble the salad and store it in an airtight container in the fridge for several hours before serving. Just be sure to wait until right before serving to add the avocado, as it can brown quickly.
If you find yourself with leftovers (unlikely!), this salad can be stored in an airtight container in the fridge for up to two days. I recommend storing the dressing separately so that the lettuce stays crisp.
When reheating, proceed with caution! This salad is best served cold, so if you must reheat it, do so gently and only for a few seconds at a time. Overheating could cause the veggies to become mushy and lose their crunch.
Overall, this mandolin garden salad is easy to make ahead of time and store in the fridge until you’re ready to serve. Plus, any leftovers will stay fresh for up to 48 hours.
Tips for Perfect Results
When it comes to making the perfect mandolin garden salad, there are a few tips I would like to share with you. These tips will help ensure that your salad is not only delicious, but also visually appealing.
Firstly, invest in a mandoline slicer. This kitchen tool is perfect for slicing vegetables into thin, uniform strips quickly and easily. With a mandoline, you’ll be able to achieve the perfect thickness and shape for your vegetables.
Secondly, use a mixture of lettuce varieties. Melissa Clark’s recipe calls for both iceberg and romaine lettuce, which add different textures and flavors to the salad. To take it a step further, you can even add arugula, spinach or herb salad to increase the nutrient content of your dish.
Thirdly, don’t forget about root vegetables. Shaving beets or carrots on the mandoline slicer will add color and flavor to your dish. Or if you want something sweet yet crunchy, try adding cubed roasted sweet potatoes.
Fourthly, consider using a mix of homemade dressing and pre-made ones. I recommend whisking together olive oil and lemon juice as it is simple yet refreshing. However, if you are short on time or have limited ingredients at home, copycat Olive Garden dressing or other store-bought ones work perfectly too!
Lastly, make sure that all your ingredients are fresh and of high quality. Because this mandolin garden salad relies heavily on its vegetables, freshness is key. It’s best to buy them from local farmers’ market or grocers that prioritize local produce.
By following these simple tips for perfect results, you’ll be able to create a visually impressive and healthy garden salad that will not disappoint any green salad lovers at your party!
In conclusion, the Mandolin Garden Salad recipe is a must-try for anyone who loves vegetables, enjoys salads and wants to eat healthy food. It has the perfect balance of sweet and crunchy garden vegetables, mixed with the tangy flavor of a homemade dressing. This recipe will truly be a crowd-pleaser – everyone from vegetarian guests to meat eaters will enjoy this dish.
The versatility of this recipe is amazing! You can always make substitutions or variations in ingredients to suit your personal preference or to adapt it to what you have in your fridge. The possibilities are endless, ranging from using different types of lettuce, root vegetables, avocado or adding more fruits like mangoes or strawberries.
With this delicious recipe, you can have an affordable and healthy meal that’s quick and easy to prepare. It’s also a great way to use up any leftover vegetables that you may have in your refrigerator; just shave them using a mandoline slicer or a food processor!
So, why not give the Mandolin Garden Salad recipe a try today? Not only is it an excellent source of vitamins and nutrients but it’s also delicious, satisfying and simple to make. This salad works really well as an appetizer or as a side dish for your favorite main course.
If you’re looking for other salad ideas, check out recipes for beet salad, spinach salad, herb salad, Greek salad or even copycat Olive Garden arugula salad. I hope this recipe inspires you to get creative in the kitchen and enjoy making healthy food at home!
Mandolin Garden Salad Recipe
- 1 cup tomatoes
- 1/2 cup red pepper
- 1/2 cup yellow pepper
- 1/2 cup red onion
- 1/2 cup onion (Walla Walla)
- 1 cup avocado
- 1/2 cup radish
- 1 cup crabapple
- 3 cups romaine lettuce (torn into pieces, loosely in cup)
- 3 cups iceberg lettuce (torn into pieces, loosely in cup)
- 1/2 cup parmesan cheese (grated)
- Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel.
- Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices.
- Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately.
- This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese.
- This salad can of course be reduced or increased to almost any size!
- Serve with Recipe#463897.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!