Salads Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels until greens are mostly dry to prevent a soggy salad.

Place the dried greens in a large salad bowl. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and julienned carrot. Toss lightly to combine.

Crumble feta or goat cheese over the top (if using) and sprinkle the toasted nuts or seeds.

If using grilled chicken: season two small chicken breasts (about 12 oz total) with salt and pepper; grill over medium-high heat 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over salad.

If using canned chickpeas: pat chickpeas dry with a towel. For extra flavor, toss with 1/2 tsp olive oil, 1/4 tsp smoked paprika and roast at 400°F (200°C) for 12–15 minutes until slightly crisp, or simply add rinsed chickpeas cold to the salad.

If using smoked salmon: flake or slice smoked salmon and arrange atop greens.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice or red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and the minced garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously or shake in a jar until the dressing emulsifies (becomes slightly thick and uniform). Taste and adjust seasoning: add more lemon or vinegar for brightness, a pinch more salt if needed, or a little water (1 tsp at a time) to thin if too strong.

Just before serving, drizzle about 2–3 tbsp of vinaigrette over the salad (reserve extra dressing on the side). Toss gently to coat the greens and distribute toppings evenly.

Top with the prepared protein option(s). Garnish with chopped fresh herbs and serve with lemon wedges. Offer additional dressing on the side.