Joe’s Garden Salad with Honey Mustard Vinaigrette

Joe, CPA’s Nutrition Assistant, is taking over the blog to teach us all about a great salad that is easy to make, is full of great ingredients needed to meet daily nutritional requirements, and tastes great! (Just ask our lunch guests!)

Joe’s Story

At age 20, Joe developed acne and as he began to research the cause realized that much of the problem was connected to his food choices. At that time, he became interested in nutrition, health, and gardening, and by eating more natural and fresh foods and by becoming “health-minded,” Joe’s skin cleared! The results were very convincing to Joe, and he decided from that moment forward to work towards the promotion of healthy living and nutrition – he considers it his calling!

Joe enjoys expressing himself in the food that he makes – and he is determined to make sure the information and products for healthy living are available to everyone. Much research indicates that diseases can decrease with the introduction of a healthier diet and more active lifestyle. Each success story Joe hears motivates him to keep up the good work!


Time to Cook! 

Finished salad

Ingredients for 4 servings

4 cups of shredded Romaine lettuce

2 cups of fresh spinach

1 cup of grated carrots

1 medium sliced onion

2 cups of red potatoes

1/2 cup of raisins

1 cup of walnuts

2 cloves of fresh minced garlic


For the dressing:

1/2 cup of olive oil

1/3 cup of Balsamic or apple cider vinegar

2 tablespoons of honey or sugar

Salt and pepper to taste



Thoroughly wash vegetables with cold water. A salad spinner is an option for drying greens. Spinning them in a nylon laundry bag is another option.  Curl your fingers under when chopping to prevent an accident if the knife slips.

Joe cutting lettuce

Salad spinner

Dice potatoes and simmer for 10 minutes or until soft, strain water, and then cool potatoes in ice water using a colander.

Potatoes cooling

Peel onion, cut in half from top to bottom, and then slice the halves with flat side down on a cutting board. Use a damp towel under the cutting board to prevent sliding.

Mince garlic or use a garlic press.

Grate carrots with box grater or food processor. A little orange, pineapple or lemon juice will keep them from browning.

Put dressing ingredients in a mixing bowl and whisk.

Place salad ingredients in a mixing bowl and add dressing to taste. Refrigerate leftover salad dressing.

Voila! You have your very own salad!

We hope you enjoy. Please leave comments and feedback – we would love to hear from you!


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