Salads Recipe
Make Salads Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Salads
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mixed Greens Salad with Lemon-Herb Vinaigrette
Method
Mixed Greens Salad with Lemon-Herb Vinaigrette
Toast walnuts
Place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and slightly darker, about 4–6 minutes. Remove from heat and let cool on a plate.
Prepare vegetables
Rinse and dry the mixed greens thoroughly (use a salad spinner or pat dry with towels). Halve the cherry tomatoes, thinly slice the cucumber and red onion. Finely chop the parsley and chiffonade the basil if using. Place the prepared greens in a large salad bowl and arrange the tomatoes, cucumber and onion on top.
Make the vinaigrette
In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, chopped parsley, salt and pepper. Whisk (or shake if using a jar) while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt, pepper or lemon if needed.
Assemble the salad
Just before serving, pour about two-thirds of the dressing over the salad bowl. Toss gently but thoroughly to coat the greens and vegetables. Sprinkle the crumbled feta and toasted walnuts over the top. Drizzle remaining dressing over individual portions as desired. Garnish with the basil chiffonade if using.
Serve
Serve immediately so the greens remain crisp. Offer additional salt, pepper and lemon wedges on the side.