Fresh Garden Salad

A garden fresh salad with a light, citrus dressing goes well with bread, cheese and a nice Chardonnay.

Servings: 4

Cook Time: 10 minutes

Pair With: A white wine

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For Salad:

1 head butter lettuce

handful arugula

1/4 cup sliced red cabbage

1/2 yellow bell pepper, seeded and sliced

6 button mushrooms

1 tomato, cut into bite-sized pieces

1/4 cup pepitas


Ingredients For Dressing:

1/2 cup olive oil

1/4 cup white vinegar

juice of 1/2 orange

juice of 1/2 lemon

1/2 teaspoon or more salt

1/8 teaspoon white pepper


Tear the lettuce and arugula into bite-sized pieces and add to a salad bowl with the red cabbage, bell pepper, mushrooms and tomato. In a small bowl, whisk together the olive oil, vinegar, orange juice, lemon juice, salt and pepper. Adjust the salt to taste, then add the dressing to the salad, toss and top with the pepitas.


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Chef's Notes:

Pepitas are outstanding on salads, giving a crunch and a burst of pumpkin seed flavor.