Tossed Salad Recipe
Make Tossed Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed greens (use a salad spinner or pat dry). Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber. Thinly slice the red bell pepper and red onion. Peel and shred or julienne the carrot.
- 2
Assemble base
Place the dried mixed greens in a large salad bowl. Scatter the halved cherry tomatoes, sliced cucumber, red bell pepper, red onion, and shredded carrot over the greens.
- 3
Add toppings
Sprinkle the crumbled feta or shaved Parmesan and the toasted sunflower seeds or chopped walnuts over the assembled salad, if using. Hold off on mixing until dressing is ready.
Dressing & Tossing
- 4
Make dressing
In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic (if using), salt, and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds of whisking.
- 5
Dress salad
Pour about two-thirds of the dressing over the salad (reserve the remainder to taste). Using salad tongs or two large spoons, gently toss the salad until the greens and vegetables are evenly coated. Check seasoning and add more dressing, salt, or pepper as needed.
- 6
Serve
Transfer the tossed salad to individual plates or serve family-style in the bowl. Offer the reserved dressing on the side for guests who want extra. Serve immediately so the greens remain crisp.
