I am about 60 days into my hydroponic Gardyn-growing journey, and I am happy to report that I’ve already been able to enjoy multiple super-fresh salads from the greens I’m growing right in my house. Today, I harvested five different kinds of greens and dressed them with my go-to salad dressing for an easy, delicious salad to serve alongside dinner.
Look at all that bounty! From right to left: Tokyo Bekana (like my very first harvest), Pablo lettuce grown from my own seeds, red and green tatsoi, and perpetual spinach. My two favorites from this group are the perpetual spinach and the Pablo lettuce — which I’m especially excited about because experimenting with my own seeds in the Gardyn was a success!
A Simple Mustard Vinaigrette I Always Make
I chopped all of the greens into bite-sized pieces and got to work on the salad dressing. Now let me tell you about this super-easy, consistently delicious dressing. It’s one of the only things my mom knows how to make, and it’s one of the very first things I learned how to cook. It’s essentially a simple mustard vinaigrette, and it’s the go-to salad dressing in our household.
Here’s how to make it:
Ingredients:
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 3 garlic cloves, peeled
- Salt and pepper, to taste
Instructions:
- Process all ingredients in a small food processor until combined and smooth
2. Toss with salad and enjoy!
That’s it — it really is that easy. Trust me, once you make this salad dressing, it’ll stay in your rotation forever. You can even bump up the mustard if you’re a big Dijon lover.
I can’t wait to keep experimenting with salad recipes using produce grown directly from my Gardyn. I’m loving having access to fresh greens without even stepping out my back door — and it’s been fun seeing what grows best and what I reach for most.
What kind of salad should I make next? What else should I try growing in my Gardyn? Let me know in the comments!
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