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Bonnie's Best Salad

Bonnie Sweat, the wife of our CEO, Charles Sweat, is well known for her great salads. Bonnie has a long list of recipes she's created, so Myra asked her to share her very best salad with us. She says that when she's invited to someone's house for dinner, this is the salad she's almost always asked to bring.

We love the crunchiness of the romaine mixed with the soft, peppery taste of arugula and the clean, bright flavor of parsley. Tossed with a lemony shallot dressing and topped with creamy avocado and zesty Parmesan cheese, this is the perfect combination of flavors and textures for a light, fresh salad. If cherry tomatoes aren't at their peak, substitute sun-dried, which are packed with flavor.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

8 Servings


6 cups

thinly sliced Earthbound Farm Organic Romaine (2 hearts, rinsed and dried if not prewashed, or 2 packages Romaine Leaves)

4 cups

Earthbound Farm Organic Baby Arugula

¼ cup

Earthbound Farm Organic Italian Parsley (chopped)

¾ cup

freshly grated Parmesan cheese


Lemon-Shallot Vinaigrette

1 ½ cups

Earthbound Farm Organic Cherry or Grape Tomatoes (halved)


Earthbound Farm Organic Avocado (pitted, peeled, and cut into 1/2-inch cubes)

2 cups

Bonnie's Garlicky Croutons


Place the romaine, arugula, and parsley in a large bowl and toss to combine. Add 1/2 cup of the Parmesan and toss again.

Add some of the Lemon-Shallot Dressing and toss to coat the greens. Taste, and add more as needed. Transfer the salad to a large platter and top with the tomatoes, avocados, and croutons. Sprinkle with the remaining 1/4 cup Parmesan cheese and serve immediately.


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