Mimi Salad Recipe

Prep greens and tomatoes

Wash and thoroughly dry the mixed greens using a salad spinner or paper towels. Place the greens in a large salad bowl. Rinse the grape tomatoes, trim any stems, and cut each tomato in half; add to the bowl with the greens.

Toast almonds

Place the shaved almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until they are lightly golden and fragrant. Remove from heat immediately and transfer to a small bowl to cool (this prevents carryover browning).

Assemble salad

Add the dried cranberries and about half of the crumbled feta to the bowl with greens and tomatoes. Toss gently to combine. Hold the toasted almonds and remaining feta to finish the salad after dressing.

In a small bowl or jar, combine the fresh orange juice, champagne vinegar, honey, Dijon mustard, salt, pepper, and orange zest (if using). Whisk or shake to blend.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and tightly cap, then shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, honey, or vinegar as desired to balance sweetness and acidity. The dressing should be bright, slightly sweet, and tangy.

Drizzle about 3–4 tablespoons of the orange champagne vinaigrette over the salad (reserve any leftover dressing in the refrigerator for up to 3 days). Gently toss the salad to coat the greens evenly but avoid overworking them.

Scatter the toasted almonds and the remaining crumbled feta over the top. If desired, garnish with a few extra whole grape tomatoes or a light grating of orange zest for color.

Serve immediately in individual bowls or on a platter so the greens remain crisp.