Side Salad Recipe
Make Side Salad Recipe in just 15m. 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.
Salad
Dressing
Method
Salad
- 1
Prepare vegetables
Rinse the mixed salad greens thoroughly in cold water, then spin in a salad spinner or pat dry with clean kitchen towels. Halve the cherry tomatoes. Peel (if desired) and seed the cucumber, then slice into half-moons about 1/4-inch thick. Thinly slice the red onion and shred the carrot (use a grater or vegetable peeler).
- 2
Assemble salad
Place the dried mixed greens in a large mixing bowl. Add the halved cherry tomatoes, sliced cucumber, shredded carrot, and thinly sliced red onion. If using, sprinkle crumbled feta and toasted sunflower seeds or chopped walnuts over the top. Toss gently to combine just before dressing.
Dressing
- 3
Make vinaigrette
In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk (or close jar and shake) until well blended. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or a touch more honey if needed.
- 4
Dress salad
Just before serving, drizzle about half of the vinaigrette over the assembled salad (start with about 1 1/2 tablespoons) and gently toss to coat. Taste and add more dressing as desired, being careful not to overdress; reserve any remaining dressing for another use.