Everyday Garden Salad (Plus a Simple Healthy Salad Formula That Works Every Time)

 

Fresh, simple, and satisfying, this Everyday Garden Salad is perfect for healthy starts to the new year. Plus, learn a flexible salad formula you can use again and again.

Everyday Garden Salad (Plus a Simple Healthy Salad Formula That Works Every Time)

The start of a new year makes me crave food that feels fresh and balanced — not fussy, not complicated, just good. This Everyday Garden Salad is exactly the kind of meal I make when we’ve eaten a little heavier earlier in the day and I want dinner to feel lighter without feeling like I’m missing out.

I especially love salads like this on busy weeknights, when I want something quick and nourishing, and at lunch on the weekends, when I’m craving something crisp, colorful, and satisfying. It’s simple, flexible, and endlessly adaptable — the kind of salad you can throw together without a recipe, once you know the formula.

That’s why I’m sharing not just this Everyday Garden Salad, but my simple, healthy salad formula that works every time. Think of it as a mix-and-match guide you can use all year long, whether you’re starting fresh in January or just trying to get a wholesome meal on the table any day of the week.

Enjoy!

My Simple Healthy Salad Formula

Over the years, I’ve learned that the salads I make most often aren’t strict recipes — they’re built on a formula. Once you understand the balance, you can mix and match ingredients based on what you have, what’s in season, or what you’re craving.  This will give you a balanced salad that satisfies, fuels, and actually keeps you full.

The 5-Part Everyday Healthy Salad Formula

1. Greens (The Base)
Start with tender greens like green leaf lettuce, romaine, mixed greens, or arugula.

2. Crunchy Veggies (Texture)
Think cucumbers, carrots, radishes, bell peppers, or celery.

3. Color Boost (Nutrients + Appeal)
Add color with tomatoes, roasted veggies, beets, or fruit.

4. Protein or Power Add-In (Staying Power)
Garbanzo beans, lentils, grilled chicken, tuna, eggs, or tofu all work beautifully.

5. Simple Dressing (Flavor + Healthy Fats)
Keep it easy: olive oil + vinegar, lemon juice, or balsamic.

This balance is what makes a salad feel satisfying instead of like an afterthought.

Why I Reach for Salads Like This So Often

This salad has become my go-to for everyday life because it’s versatile, satisfying, and completely hassle-free. On busy weeknights, it comes together in minutes and feels light without skimping on flavor or satisfaction. On weekends, it’s my favorite quick lunch — crisp, colorful, and nourishing — and it always feels like a fresh, intentional choice rather than a last-minute fix. The combination of crunchy veggies, bright colors, protein, and a simple dressing makes it the kind of meal I want to return to again and again, no matter the season.

Ingredients for This Everyday Garden Salad

Salad:

• 1 head green leaf lettuce, washed and torn into bite-sized pieces
• 1 cup sliced cucumbers
• 1 cup heirloom cherry tomatoes, halved (mix of 3 colors)
• 1/2 cup shredded carrots
• 1 cup garbanzo beans (cooked or canned, drained and rinsed)

Simple Red Wine Vinaigrette:

• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Salt and freshly cracked black pepper, to taste

How to Make It

Ready in minutes:

1. Wash and prepare all the salad ingredients.
2. Combine lettuce, cucumbers, cherry tomatoes, carrots, and garbanzo beans in a large bowl.
3. In a small bowl or jar, whisk together red wine vinegar, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy a fresh, balanced meal.

Let's Apply the Formula to This Salad

1. Greens

• Green leaf lettuce
• Light, tender, and perfect for everyday eating.

2. Crunchy Veggies

• Sliced cucumbers
• Shredded carrots
• Fresh crunch without overpowering the salad.

3. Color Boost

• Tri-color heirloom cherry tomatoes
  Color = nutrients and visual appeal. This is what makes it feel crave-worthy.

4. Protein / Power Add-In

• Garbanzo beans
  Plant-based protein + fiber to keep you satisfied.

5. Simple Dressing

• Red wine vinegar
• Olive oil
• Clean, classic, and lets the vegetables shine.

How to Use This Formula for Other Salads

Once you know the formula, the possibilities are endless:

• Swap green leaf lettuce for mixed greens or arugula

• Replace garbanzo beans with grilled chicken, tuna, or lentils

• Use lemon juice or balsamic instead of red wine vinegar

• Add seeds, nuts, or cheese if that’s what you’re craving

The goal isn’t perfection — it’s creating a salad you actually want to eat.

More Everyday Salads You’ll Love

If you love simple, balanced salads like this one, you might also enjoy a few other favorites from my kitchen. Try my Country Chophouse Chicken Salad for something hearty, Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate  when you want something bright and fresh, or Teriyaki Chicken Mandarin Orange Salad for an easy, make-ahead option.

A Fresh Start You Can Stick With

Healthy eating doesn’t have to mean overhauling everything at once. Sometimes, it’s as simple as having a reliable, everyday salad you can come back to again and again.

This Everyday Garden Salad — and the simple formula behind it — is one of those meals for me. I hope it becomes one for you too.

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Island Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.

Winter Fruit Salad with Lemon Poppyseed Dressing

A handful of winter fruits turn in to an outrageously good fruit salad.  Top it with a sweet/tart lemon poppyseed dressing and you'll be craving this dish all winter long!

Winter Fruit Salad with Lemon Poppyseed Dressing 

Fruit is essential in our house, and we eat a ton of it.  We are in heaven during the spring and summer months due to the abundance of fresh fruit, but come wintertime we feel a little cheated.  That is until I came across this recipe for a winter fruit salad.  The salad has a combination of pears, apples, tangerines, bananas, kiwis, and dried cranberries.  If that isn't good enough it is topped with this amazing dressing that includes lemon juice, honey, oil, and poppyseeds.  This salad is sooooo good that I've made it three times in that last 2 weeks!

This salad is perfect for breakfast, brunch, lunch, and snacks.  Because of the lemon in the dressing the apples and pears don't turn brown so this would be great for a picnic in the park. 

However you decide to serve it make sure to do it quickly.  If you love fruit, this is going to be a new favorite in your household too!

When do I serve fruit salad?

• Brunch or breakfast
• Snack time
• After school snack
• Dessert
• Lunch as a side dish
• Use this to top waffles for breakfast or dessert
• Top Greek Yogurt with a big scoop
• Top ice cream for dessert
• Perfect over pound cake or angel food cake

What Ingredients do I need?

• apples
• pears - we love D'Anjou
• kiwis
• bananas
• tangerines or mandarin oranges
• dried cranberries
• lemon
• poppyseeds
• honey
• canola oil

Substitutions and Variations

• add dried cherries instead of cranberries
• add pomegranate arils
• use fresh orange juice in the dressing instead of lemon
• any of the fruit may be left out
• substitute you favorite pear
• use a tart apple instead of a sweet one
• add grapefruit segments instead of tangerines
• add orange segments instead of tangerines
• add blood orange segments instead of tangerines
• swap out pineapple for any of the fruit

Kitchen Tips and Notes

• Double the recipe to serve a larger group
• This best eaten the same day however, the fruit salad will keep an extra day in the refrigerator but the bananas may tend to get a little mushy.
• The lemon juice in the dressing will keep the apples and pears from browning
• To make ahead prep the tangerines and kiwi, but I would cut the apple, pears, and banana pretty close to serving.

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Winter Fruit Salad with Lemon Poppyseed Dressing 

serves 4

Dressing

1 1/2 Tablespoons lemon juice

1 1/2 Tablespoons honey

1 teaspoon poppyseeds

3 Tablespoons canola oil

Pinch of sugar

Salad

1 Envy apple, cored and diced

1 D'Anjou pear, cored and diced

1 banana, sliced

2 kiwis, peeled and diced

2 tangerines, peeled and segmented

1/3 cup dried cranberries

To make the dressing: In a small bowl or jar whisk together lemon juice, honey, poppyseeds, sugar, and oil until well combined.

For the fruit salad: In a salad bowl toss together all of the fruit then pour just enough dressing over top to coat.  Start out with about 1/2 and add more if needed.  Toss to coat gently.  

Serve immediately for best results.

adapted from:  Cooking Classy

Thanksgiving Side Dishes and a Slice of Pie

While not the main event of your Thanksgiving Dinner side dishes are ever so important.

It's a tradition to have a variety of side dishes.  Some starchy, some sweet, and always delicious!

I'm sure you want mashed potatoes to cozy up to the turkey under a ladle full of gravy.  For my favorite gravy recipes click here.  For out of this world mashed potato recipes click here.

Some people like to serve sweet potatoes as a golden contrast to the potatoes.  Some people favor the savory bread-based dressing, or stuffings.  Some love the vegetable dishes and relishes that play an important role in balancing a menu.

Here's my favorite Green Bean recipe...to die for!

Green Beans with Glazed Shallots and Lemon

The green beans can be cooked earlier in the day and refrigerated, then reheated just before serving.

Ingredients:

2lb. small green beans, ends trimmed
2 Tbs. olive oil
6 shallots, thinly sliced
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste 


Directions:
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.

In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and saute, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.


If you love Brussels Sprouts try this great recipe...


Shiitake Braised Brussels Sprouts

By Emeril Lagasse
Serves 6

Ingredients

1/2 cup plus 1 tablespoon olive oil

3 ounces chopped bacon
1/2 cup finely chopped shallot
3/4 pound shiitake mushrooms, stemmed, sliced 1/8 inch thick
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper, plus more for seasoning
2 tablespoons unsalted butter
2 pounds brussels sprouts, ends trimmed and any damaged outer leaves discarded
1 1/4 cups chicken stock or store-bought low-sodium chicken broth

Instructions

Heat 1/4 cup olive oil in a 5-quart saute pan with high sides over medium heat. Add bacon and cook until crisp, about 8 minutes. Add shallots, half the mushrooms, 1/8 teaspoon salt, and a pinch of pepper and cook until wilted and nicely browned, about 5 minutes. Remove and set aside. Add another 1/4 cup olive oil, remaining mushrooms, 1/8 teaspoon salt, and a pinch of pepper and repeat with remaining mushrooms.

Add remaining tablespoon olive oil and butter to pan and heat over medium-high heat until butter has melted. Add brussels sprouts, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until sprouts are lightly caramelized, 6 to 7 minutes. Add sauteed mushrooms, chicken stock, and remaining 1 teaspoon salt. Cook, stirring occasionally, until stock has evaporated by half. Cover pan, lower temperature to medium-low, and continue to cook until brussels sprouts are tender, 10 to 12 minutes.

How about some Cauliflower?

Cauliflower Gratin

By Emeril Lagasse
serves 6

Ingredients

1 bay leaf

1/2 yellow onion, peeled
3 whole cloves
3 cups milk, whole or skim
1 large head cauliflower, trimmed and cut into 1-inch florets
5 tablespoons unsalted butter
1 tablespoons olive oil
2 tablespoons minced shallots

2 teaspoons minced garlic 

3 tablespoons all-purpose flour

Pinch freshly ground nutmeg
1/2 cup grated Gruyere
1/2 cup coarse breadcrumbs, such as panko
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoons fresh parsley leaves, roughly chopped

Instructions:
Lay bay leaf over cut side of onion and poke cloves through bay leaf and into onion to secure leaf in place. Put onion into a 2-quart saucepan and add milk. Set saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from heat and strain through a fine mesh sieve. Set aside until ready to use.

Preheat oven to 400 degrees.

Steam cauliflower in a steam basket inserted into a medium saucepan until just tender, about 10 minutes. Arrange cauliflower in a shallow 2-quart casserole (approximately 7 1/2 by 11 inches) and set aside.

In a 2-quart saucepan, melt 3 tablespoons butter with olive oil. Add shallots and garlic and saute until fragrant, about 1 minute. Add flour and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add simmered, strained milk to pan and whisk until smooth. Increase heat and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove pan from heat and add nutmeg and Gruyere, stirring until melted. Strain sauce and pour evenly over cauliflower.

Melt remaining 2 tablespoons butter in an 8-inch saute pan and add breadcrumbs. Toss well to coat. Sprinkle with salt and pepper and chopped parsley. Sprinkle breadcrumbs evenly over top of cauliflower and bake until top is golden brown and sauce is bubbly, about 25 minutes.

or some Broccoli?

Broccoli with Seriously Cheesy Sauce

By Emeril Lagasse

Serves 4

Ingredients

1 large bunch broccoli (about 1 1/2 pounds)

2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoons freshly ground black pepper
3 cups whole milk
2 cups grated mild cheddar cheese (about 5 ounces)

Instructions

Place broccoli on a cutting board and use a sharp knife to remove the tough part of the stems (usually the lower 3 to 4 inches). Cut broccoli into 4 even portions.

Bring a large pot of water to a boil with 1 teaspoon salt. Add broccoli and cook until tender, 3 to 6 minutes. Drain broccoli in a colander set in sink. Using tongs, transfer to a 2-quart casserole or serving dish.

In a heavy 4-quart saucepan, melt butter over medium heat. Add flour, remaining 1 teaspoon salt, and pepper and cook, stirring constantly, 2 minutes. Whisk in milk and bring to a boil, whisking occasionally. Reduce heat to medium-low and simmer, stirring occasionally, 2 minutes.

Remove from heat and add cheese. Stir well. Pour sauce over broccoli and serve.



I like Cranberry Chutney better than cranberry sauce...love the spices...try this great recipe!

Cranberry Chutney

By Williams-Sonoma

Ingredients:

1 lb. fresh cranberries
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups fresh orange juice
1 cup apple cider
1 cinnamon stick
6 fresh mint leaves
 

Directions:

Sort the cranberries, discarding any soft ones.

In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.

Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauce boat or serving bowl and serve. Makes about 2 1/2 cups.


And let's not forget the stuffing...!  This is a favorite of mine.


Apple, Cranberry and Pecan Stuffing

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
3 celery stalks, diced
2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
1 lb. dried bread croutons
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
3 to 4 cups chicken or turkey stock, warmed

Preheat oven to 400 degrees.

In a fry pan over medium-high heat, warm the olive oil. Add the onion, celery and apples and saute until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons, cranberries and pecans and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.

Spoon the stuffing into a buttered 2-quart baking dish and cover with foil. Transfer the baking dish to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.


And now for a slice of pie!

I've had a lot of pumpkin pies, some made spicy, some not, some made with pumpkin butter, or cheesecake, or even a layered pudding pie.  But my favorite, and my all time go to recipe will always be....

LIBBY'S Famous Pumpkin Pie

Prep:15 mins
Cooking:55 mins
Cooling:120 mins
Yields:8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 Enjoy some really great food!!!