Garden Salad
activeFresh seasonal salad with lemon vinaigrette
VegetarianLightGluten FreeGarde Manger
4 portions10 min labor
Instructions
1. Wash and dry baby spinach thoroughly.
2. Dice Roma tomatoes and slice red bell peppers.
3. Slice cremini mushrooms thinly.
4. Whisk together olive oil, lemon juice, salt, and pepper for vinaigrette.
5. Toss greens and vegetables in a large bowl.
6. Drizzle with vinaigrette just before service.
Cost Summary
Batch (4 portions)
Food Cost
$7.77
Labor Cost
$4.17
Total Cost
$11.94
Per Item
Food Cost
$1.94
Total Cost
$2.99
Menu Price
$12.00
Profit
$9.01
Margin
75.1%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Baby Spinach | 8 | oz | $2.50 |
| Cremini Mushrooms | 4 | oz | $1.25 |
| Extra Virgin Olive Oil | 2 | oz | $0.38 |
| Kosher Salt | 0.25 | oz | $0.03 |
| Lemons | 2 | ea | $0.90 |
| Red Bell Peppers | 2 | ea | $1.98 |
| Roma Tomatoes | 0.50 | lb | $0.75 |
Cook History
- Cooked on Feb 27, 2026 (menu: Feb 27, 2026)
- Cooked on Feb 25, 2026 (menu: Feb 25, 2026)
- Cooked on Feb 24, 2026 (menu: Feb 24, 2026)
Ratings
3.0 / 5(1)- ★★★☆☆Simple but freshMar 2, 2026