Mixed Green Salad Recipe
Make Mixed Green Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad greens & mix-ins
Dressing
Finishing
Method
Salad greens & mix-ins
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Trim and slice the cucumber into half-moons to equal about 1/2 cup. Halve the cherry tomatoes. Thinly slice the red onion into rings, then separate into strands.
Combine the greens and mix-ins in a large mixing bowl: add 6 cups of dried mixed greens, cucumber, cherry tomatoes, red onion, diced avocado, crumbled feta (or goat cheese), and toasted walnuts or pecans. Gently toss to combine and distribute ingredients evenly.
Dressing
Make vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon minced garlic (if using). Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened.
Taste and adjust seasoning: if too acidic, add 1/2 teaspoon more honey; if too flat, add a pinch more salt or 1/2 tablespoon more lemon juice.
Assembly & finish
Dress the salad: pour about 2 to 3 tablespoons of the vinaigrette over the salad bowl (you may not need all the dressing). Using salad tongs or two large spoons, gently toss the greens and mix-ins until everything is lightly coated. Add more dressing, 1 tablespoon at a time, until desired coverage and flavor is reached.
Plate and finish: divide the salad evenly among 4 plates or bowls. Sprinkle any remaining crumbled cheese and toasted nuts on top. If desired, spoon the optional 1 teaspoon finishing olive oil over each portion and grate 1/2 teaspoon lemon zest across the salads for brightness.
Serve immediately to maintain crispness. Leftover dressing can be refrigerated in a sealed jar for up to 5 days; store salad components separately for best texture.