Tangled Garden Salad
This Tangled Garden Salad is like a garden party in a bowl! Crunchy cucumbers, sweet sundried tomatoes, and briny Kalamata olives, all topped with crumbly blue cheese and creamy balsamic dressing. Fresh, bold, and delicious. Perfect for any meal or as the star of the show! You won’t stop at just one bite!
Ingredients
Salad
- 4 cups mixed greens
- ½ cup sundried tomatoes thinly sliced
- 1 medium Vidalia onion thinly sliced
- ½ cup Kalamata olives halved or sliced
- 1 English cucumber cut into matchsticks (centers discarded)
- ½ cup crumbled blue cheese
Creamy Balsamic Dressing
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp mayonnaise
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 1 tsp basil paste see notes for Fresh Basil Paste
- 2 tbsp water optional
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, mayonnaise, garlic, Dijon mustard, brown sugar, basil paste, and water (if using). Season with salt and pepper to taste.
- In a large bowl, combine the mixed greens, sundried tomatoes, Vidalia onion, Kalamata olives, and cucumber matchsticks.
- Toss gently to combine the ingredients.
- Sprinkle crumbled blue cheese over the top.
- Drizzle with the creamy balsamic dressing and toss lightly again just before serving.
- Enjoy
Notes
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
