Chef's Garden Salad

with White Onion & Herb Vinaigrette

Why not prepare your own signature salad dressings instead of reaching for that bottled dressing? Fresh herbs and spices make homemade dressings the star of any salad.

  • Prep Time:
    30 min
  • Cook Time:
    0 min
  • Ready In:
    30 min
  • Serves:


  1. 2 tablespoons slivered almonds
  2. ½ cup ripe black olives, sliced
  3. 1 medium carrot, cut in chunks
  4. 1 large cucumber, peeled, quartered
  5. ½ cup Monterey Jack cheese, shredded
  6. 8 cups salad greens, washed and drained
  7. ½ pound smoked deli turkey, cut in thin slices (or use thin-sliced cooked chicken, beef or ham)
  8. 2 small zucchini squash, cut in chunks


  1. 3 tablespoons balsamic vinegar
  2. Pinch black pepper
  3. ¼ teaspoon kosher salt
  4. 3 tablespoons olive oil
  5. 1 tablespoon fresh parsley, roughly chopped
  6. 2-inch piece white onion


To make the vinaigrette, place all dressing ingredients in the 20 ounce personal blender jar and pulse until smooth. Set aside. Place the salad greens in a large serving bowl. Set aside.

Place the cucumber, carrot, squash, and onion in the blender and pulse a few times until the vegetables are chopped. Do not over-mix. Scatter the vegetables over the greens. Add the olives, turkey (or other meat), and cheese. Drizzle the dressing over all. Using 2 large spoons, mix and toss all ingredients lightly. Garnish the salad with the almonds just prior to serving.

For Creamy Avocado Vinaigrette
Decrease the vinegar to 2 tablespoons. Add 1 avocado, cut in chunks and 2 tablespoons Creamy Cashew Butter (see recipe following). Pulse as directed.

For Italian Basil Vinaigrette
Add 1 tablespoon fresh basil and ½ teaspoon fresh oregano to the dressing.
Pulse as directed.

For Garlic Dijon Vinaigrette
Decrease the vinegar to 1 tablespoon. Add 1 teaspoon Dijon mustard, 1 clove peeled garlic, and ½ teaspoon sugar to the dressing.
Pulse as directed.