Eat the rainbow with this ultimate garden salad: crisp romaine, juicy cherry tomatoes, matchstick carrots, sugar snap peas and fresh chives, finished with homemade croutons and a mix of French and blue cheese dressings. Serve it alongside your favorite mains or enjoy it as a light, satisfying main course.
The Ultimate Garden Salad
This garden salad is all about fresh flavor and bright textures. The combination of crunchy romaine, sweet cherry tomatoes and sugar snap peas, tender matchstick carrots and a light sprinkle of minced chives makes every bite lively. Homemade croutons add a toasty contrast, while blue cheese crumbles and a drizzle of both blue cheese and French dressings bring a creamy, tangy finish. It’s simple to prepare, easy to customize and a favorite to bring to gatherings or to enjoy any night of the week.
Why you’ll love it
- Veggie-packed: This salad features five different colorful vegetables for a spectrum of flavor and nutrients.
- Homemade croutons: Pan-toasted homemade croutons add crisp, buttery texture — worth the extra minute to make them yourself.
- Easily customizable: Swap in your favorite salad greens, change the cheese or use a different dressing to suit your taste.
Ingredients
- 2 romaine hearts, rinsed and roughly chopped
- 1 cup halved cherry tomatoes
- ¼ medium red onion, minced (white or yellow onion can substitute)
- 1 cup matchstick carrots
- 1 cup chopped sugar snap peas
- 2 tablespoons minced fresh chives
- 1½ cups homemade croutons (pan-toasted for best texture)
- ¼ cup blue cheese crumbles (feta or goat cheese can be used instead)
- 2–4 tablespoons Greek yogurt blue cheese dressing (or store-bought blue cheese)
- 2–4 tablespoons French dressing (any variety you prefer)
How to make the ultimate garden salad
Preparation for this salad is quick and straightforward—perfect for weeknights or entertaining.
1. Combine the base
In a large salad bowl, combine the chopped romaine, halved cherry tomatoes, minced red onion, matchstick carrots, chopped sugar snap peas and minced chives. Toss gently to distribute the ingredients evenly.
2. Add croutons, cheese and dressings
Top the tossed greens with homemade croutons and blue cheese crumbles. Drizzle the Greek yogurt blue cheese dressing and French dressing over the salad. Add only as much dressing as you like—start with a small amount and toss again to coat.
3. Toss and serve
Toss the salad right before serving so the croutons stay crisp. Serve alongside grilled proteins, pasta dishes or enjoy as a satisfying vegetarian main.
Storage
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. If you plan to meal prep, store the salad undressed for up to 3 days and add dressings and croutons just before serving to preserve texture and freshness.
Tips & Notes
- Use any vegetables you enjoy—cucumbers, bell peppers or radishes are all great additions.
- If you prefer a milder dressing, substitute ranch for blue cheese or use only French dressing.
- To make homemade croutons: cube day-old bread, toss with olive oil and seasoning, and toast in a skillet until golden and crisp.
Serving info
Servings: 6 • Prep time: 20 minutes • Total time: 20 minutes
Nutrition
Approximate per serving: Calories: 105 kcal, Carbohydrates: 12 g, Protein: 4 g, Fat: 5 g, Fiber: 3 g, Sugar: 4 g. Nutrition information is automatically calculated and should be used as an estimate only.
More salad recipes
- Bacon Wrapped Chicken Salad
- Chicken Caesar Salad
- Thanksgiving Salad
- Butter Lettuce Salad
If you try this salad, dress it just before serving and consider making a double batch of croutons—they keep well and elevate many salads. Enjoy the fresh flavors and the satisfying crunch in every bite.