Garden Salad - Starter Size Recipe
Garden greens, red peppers, red onions, carrots, beets, and citrus vinaigrette.
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Ingredients
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Salad
Citrus Vinaigrette
Method
Salad
- 1
Prep vegetables
Wash and dry the mixed salad greens thoroughly in a salad spinner or with paper towels. Core and remove seeds from the red bell pepper and slice into thin strips, then chop into roughly 1/4-inch pieces to yield about 1/4 cup. Peel the carrot and either julienne it or grate it to make about 1/2 cup. Thinly slice red onion into half-moons and measure about 2 tablespoons; if onion is strong, soak slices in cold water for 5 minutes and drain. Dice cooked or roasted beets into small cubes to make about 1/4 cup.
- 2
Combine the prepared greens, red pepper, carrot, red onion, and beets in a medium bowl and toss gently to distribute evenly. If using parsley, chop finely and sprinkle on top as garnish.
Citrus Vinaigrette
- 3
Make vinaigrette
In a small bowl or jar combine the orange juice, lemon juice, white wine vinegar, Dijon mustard, and honey or maple syrup. Whisk or shake until the mustard and sweetener are dissolved. Slowly stream in the olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing. Season with salt and a pinch of freshly ground black pepper. Taste and adjust: add more honey for sweetness, more lemon for acidity, or more oil if too sharp.
- 4
Right before serving, drizzle about 1 to 1 1/2 tablespoons of the citrus vinaigrette over the starter-size salad and toss gently to coat. Serve immediately so greens remain crisp. Pass any extra dressing alongside.
