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Market Garden Salad Recipe

Inspired by Black Dog Bistro

Time25m

Serves4

Make Market Garden Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens and base vegetables

6 cups mixed salad greens (romaine, butter lettuce, etc.)

2 cups baby spinach

1 cup Cucumber, sliced

2 cups Cherry tomatoes, halved

1 cup Carrots, shredded

1 cup radishes, thinly sliced

1/2 cup Red onion, thinly sliced

1 cup Sweet corn kernels

1 cup avocado, cubed

Finishers and garnishes

1/2 cup Feta cheese, crumbled

1/3 cup toasted almonds, slivered

2 tablespoons Fresh parsley, chopped

Dressing

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon Honey

1/4 teaspoons Watkins garlic powder

1/4 teaspoons Celtic sea salt

1/4 teaspoons black pepper

Method

Prepare greens and vegetables

1

Rinse all greens (mixed greens and spinach) and spin dry; tear into bite-sized pieces and place in a large serving bowl.

2

Thinly slice cucumber, radishes, and red onion. Halve cherry tomatoes. Shred carrots. Add corn kernels and avocado cubes to the bowl.

Finish salad and prepare dressing

3

Sprinkle feta cheese over the salad and top with toasted almonds.

4

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, white wine vinegar, honey, garlic powder, salt, and pepper until the dressing is emulsified.

Toss, garnish, and serve

5

Drizzle the dressing over the salad and toss gently to coat all ingredients.

6

Garnish with chopped parsley and additional fresh herbs if desired. Serve immediately.