Entree Salad Recipe

Salad

1. 1

   Prepare vegetables

   Wash and spin dry the mixed salad greens; place them in a large salad bowl. Core the bell peppers, remove seeds and membranes, and thinly slice into strips until you have about 1 1/2 cups. Trim the root ends of the scallions and thinly slice on the bias to yield about 1/2 cup. Drain the capers thoroughly on paper towel. Peel, pit and dice the avocado into 1/2-inch pieces; toss the diced avocado gently with 1 tablespoon lemon juice to prevent browning and season lightly.

2. 2

   Make dressing

   In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard and 1/2 teaspoon honey or maple syrup if using. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a few drops of lemon if needed.

3. 3

   Assemble salad

   Just before serving, add the sliced bell peppers, scallions and drained capers to the bowl with the greens. Drizzle about two-thirds of the dressing over the salad and toss gently but thoroughly to coat the leaves and distribute ingredients. Fold in the diced avocado carefully to avoid mashing. Crumble the 3 ounces of feta evenly over the top.

4. 4

   Finish and serve

   Taste and add remaining dressing as desired. Adjust seasoning with more salt and pepper if needed. Serve immediately so the avocado retains texture and the greens stay crisp. Serves as an entrée for 2–3 people; if plating individually, distribute evenly across plates and garnish with a few extra capers or an additional drizzle of olive oil.