Large Tossed Salad Recipe
Make Large Tossed Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Protein (optional)
Dressings
Method
Preparation of Vegetables
- 1
Wash and Chop Vegetables
Rinse the romaine lettuce, cherry tomatoes, cucumber, red bell pepper, carrot, and red onion under cold water to remove any dirt. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber into rounds, dice the red bell pepper, grate or julienne the carrot, and thinly slice the red onion.
Optional Protein Preparation
- 2
Prepare Protein (if using)
If using grilled chicken, slice it into strips. If using chickpeas, ensure they are drained and rinsed well to remove excess sodium.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until well combined. Season with salt and black pepper to taste.
Assembly of Salad
- 4
Combine Ingredients
In a large salad bowl, combine the prepared vegetables, grilled chicken (if using), and chickpeas. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated with the dressing.