Mixed Greens Salad Recipe

Name: D'Agnese's at White Pond Akrons Mixed Greens Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (mesclun mix, baby spinach, arugula); 8 oz fresh mozzarella (small balls—ciliegine) , halved; 3 tbs Italian relish (pepperoncini + sweet peppers + olives mix) , drained and roughly chopped; 1 cup croutons; 1 cup red grape tomatoes, halved; 0.25 cup red onion, very thinly sliced; 0.5 cup extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced (about 1 small clove); 0.5 tsp dried oregano; 0.75 tsp salt; 0.5 tsp freshly ground black pepper

Inspired by D'Agnese's at White Pond Akron

Time15m

Serves4

Italian relish, fresh mozzarella, and croutons tossed with house vinaigrette.

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Ingredients

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Salad

6 cups mixed salad greens (mesclun mix, baby spinach, arugula)

8 oz fresh mozzarella (small balls—ciliegine) , halved

3 tbs Italian relish (pepperoncini + sweet peppers + olives mix) , drained and roughly chopped

1 cup croutons

1 cup red grape tomatoes, halved

1/4 cup red onion, very thinly sliced

House Vinaigrette

1/2 cup extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 clove garlic, minced (about 1 small clove)

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Method

Salad

Prepare greens and vegetables

Place 6 cups of mixed salad greens in a large salad bowl. Add 1 cup halved red grape tomatoes and 1/4 cup very thinly sliced red onion. Gently toss to combine so tomatoes and onion distribute evenly through the greens.

Add mozzarella and relish

Scatter the 8 oz halved fresh mozzarella (ciliegine) over the greens. Spoon 3 tablespoons of drained and roughly chopped Italian relish evenly across the salad so small pieces are distributed for bursts of flavor.

Add croutons and finish

Just before serving, sprinkle 1 cup of croutons over the top to keep them crisp. Hold off adding croutons if you plan to dress the salad well in advance.

House Vinaigrette

Combine vinaigrette ingredients

In a small bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Emulsify

Whisk in 1/2 cup extra-virgin olive oil in a steady stream until the dressing is emulsified and slightly thickened. If using a jar, secure the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add a little more salt or a splash more vinegar if you prefer tangier dressing.

Dress the salad

Drizzle about 3–4 tablespoons of the house vinaigrette over the assembled salad (reserve extra dressing for guests who want more). Using salad tongs, toss gently but thoroughly to coat the greens, mozzarella, tomatoes, and relish evenly. Add croutons on top if not already added. Serve immediately.