Side Salad Recipe
Make Side Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Halve the cherry tomatoes, thinly slice the cucumber and radishes, very thinly slice the red onion, and shred or julienne the carrot.
Place the dried salad greens into a large bowl. Add the halved cherry tomatoes, sliced cucumber, shredded carrot, sliced radishes, and thinly sliced red onion. Toss gently to combine.
If using, sprinkle the crumbled feta evenly over the top and scatter the toasted sunflower seeds or sliced almonds for crunch.
Dressing
Make the dressing
In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake until combined.
If not using immediately, cover and refrigerate for up to 2 days. Bring to room temperature and re-whisk before serving.
Assemble & Serve
Just before serving, pour the desired amount of dressing (about 1 to 2 tablespoons per serving) over the salad bowl. Toss gently and evenly to coat the greens and vegetables without wilting them.
Portion the salad into 4 side salad servings. Finish each portion with an extra sprinkle of feta or seeds if desired, and serve immediately.