Tag: Garden Salad

Monticello Garden Salad

🌿 Rosemary Thyme Recipe

🥗 Monticello Garden Salad

────────── 🌿 Rosemary Thyme 🌿 ──────────

📌 Save this recipe for a simple garden salad you can make all season long.

As we celebrate the 250th anniversary of our country, it’s fun to remember the foods that were enjoyed in early American gardens.

One of the great lovers of fresh vegetables was Thomas Jefferson. After spending time in France, he returned home to Monticello with an appreciation for simple salads made with garden greens and light vinaigrettes.

Jefferson grew many varieties of lettuce and often served salads dressed simply with oil and vinegar — a tradition that still feels fresh and delicious today.

──────────── 🌿 ────────────

🥗 Ingredients

• 4 cups mixed lettuce or tender garden greens

• 1 tablespoon olive oil

• 2 teaspoons wine vinegar or fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• pinch salt

• freshly ground black pepper

• chopped fresh herbs (chives, parsley, or tarragon)

──────────── 🌿 ────────────

👩‍🍳 Instructions

1️⃣ Wash and dry the greens well and tear into bite-size pieces.

2️⃣ In a large bowl, whisk together the olive oil, vinegar or lemon juice, mustard, salt, and pepper.

3️⃣ Add the greens and toss gently until lightly coated.

4️⃣ Sprinkle with fresh herbs and serve immediately.

──────────── 🌿 ────────────

🌿 Kitchen Note

Salads were traditionally tossed in large wooden bowls, which help the dressing coat the greens evenly — a simple old farmhouse trick still worth using today.

──────────── 🌿 ────────────

💬 Do you prefer a simple vinaigrette salad or a creamy dressing?

──────────── 🌿 ────────────

🙏 Rosemary Thyme Blessing

May your table be filled with fresh food, peaceful moments, and gratitude for the land that provides it.

🌿 Chopped Chicken & Beet Salad with Honey Dijon Dressing

Some of my favorite meals begin with a big bowl of greens and whatever delicious ingredients I have on hand. This colorful chopped salad is sweet, savory, crunchy and satisfying—and using ready-to-eat sliced beets makes it so easy to prepare. 💛

Easy to Prepare • Lower-Sodium Option

Ingredients — Serves 4

  1. 1 package Little Leaf Farms Baby Greens, chopped
  2. 1 can or jar 365 No Salt Added Sliced Beets, drained and chopped
  3. 2 cups grilled chicken or rotisserie chicken, chopped
  4. 1/2 cup walnuts, toasted and roughly chopped
  5. 1/3 cup feta cheese, crumbled
  6. 1/3 cup dried cranberries

Honey Dijon Dressing

  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons apple cider vinegar
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon honey
  5. 1 teaspoon fresh lemon juice
  6. Freshly ground black pepper, to taste

Directions

  1. Add the chopped baby greens to a large salad bowl.
  2. Top with the beets, chicken, toasted walnuts, feta and dried cranberries.
  3. Whisk together the olive oil, apple cider vinegar, Dijon, honey, lemon juice and black pepper.
  4. Drizzle just enough dressing over the salad to lightly coat the ingredients.
  5. Toss gently and serve.

🌿 The Rosemary Thyme Way

I used 365 No Salt Added Sliced Beets to make this salad especially simple. There’s no need to cook, peel and cool whole beets before making lunch!

If you can’t find no-salt-added beets, use any brand of sliced canned or jarred beets. Drain and rinse them well under cool water to help remove some of the sodium, then pat dry and chop.

For an even lower-sodium version, use home-grilled chicken rather than rotisserie chicken and choose a lower-sodium feta if available. There’s no added salt in my Honey Dijon Dressing—the feta, Dijon, cranberries and beets already bring plenty of flavor.

Easy, colorful, full of texture, and perfect for a light lunch or dinner. 🌿🥗💛

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡