Salads Recipe

Wash and thoroughly dry the mixed greens, romaine, and iceberg using a salad spinner or paper towels. Tear larger leaves into bite-sized pieces and place in a large mixing bowl. For a small portion use half the greens; for a large portion use all ingredients as listed.

Prepare vegetables and fruit: halve cherry tomatoes, slice cucumber, thinly slice red onion, shred carrots, dice avocado (if using) and thinly slice the apple or pear. Add all chosen add-ins to the bowl with the greens. If offering avocado or apple, toss them with a squeeze of lemon to prevent browning.

If including protein: slice grilled chicken breast into strips and arrange on top of the salad. For shrimp, ensure cooked, cooled, and peeled before adding. Drain and rinse chickpeas before adding if using. Sprinkle feta and shaved Parmesan evenly over the salad.

Toast nuts or seeds lightly in a dry skillet over medium heat, stirring until fragrant (about 2–3 minutes). Allow to cool slightly, then chop nuts if necessary. Sprinkle nuts, seeds, croutons, and dried fruit over the salad for texture contrast.

Simple Balsamic Vinaigrette

In a small bowl or jar, combine 2 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

To serve: drizzle 1–2 tbsp dressing over a small salad or 3–4 tbsp over a large salad just before serving and gently toss to coat. Alternatively, serve dressing on the side for guests to add to taste.

For a composed presentation: arrange greens in a shallow bowl, layer vegetables and fruit attractively, place protein on one side, and sprinkle cheese, nuts, croutons, and dried fruit last. Serve immediately to maintain crunch. Provide extra dressing on the side.