Tossed Salad Recipe
A toss of fresh, crisp greens and garden garnishes.
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Ingredients
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Salad Base
Vegetables
Toppings
Dressing
Method
Preparing the Salad Base
- 1
Wash and Dry the Greens
Thoroughly wash the Romaine lettuce, spinach, and arugula under cold water. Use a salad spinner or pat dry with paper towels to remove excess moisture.
- 2
Tear the Greens
Tear the Romaine lettuce, spinach, and arugula into bite-sized pieces and place them in a large salad bowl.
Adding Vegetables
- 3
Prepare the Vegetables
Slice the cherry tomatoes in half. Peel the cucumber and slice it into thin rounds. Remove the seeds from the red bell pepper and cut it into thin strips. Peel and shred the carrot.
- 4
Combine with Greens
Add the sliced cherry tomatoes, cucumber, red bell pepper, and shredded carrot to the bowl with the greens.
Toppings
- 5
Add Toppings
Sprinkle the feta cheese, olives, and sunflower seeds over the salad mixture in the bowl.
Making the Dressing
- 6
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Final Assembly
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients thoroughly.
- 8
Serve
Serve the tossed salad immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing touch.