Fresh Brothers Salad Recipe

Wash and dry all salad greens and lettuce thoroughly. Spin or pat dry to prevent a soggy salad.

Place the mixed baby greens and chopped romaine in a large salad bowl and toss gently to combine.

Add halved cherry tomatoes, sliced cucumber, red bell pepper, thinly sliced red onion, and shredded carrots to the bowl. Gently toss to distribute evenly.

If using avocado, dice it just before serving and gently fold it into the salad to avoid browning.

Cook chicken (if not using pre-cooked)

Season the chicken breast lightly with salt and pepper. Heat a skillet over medium-high heat with 1 teaspoon olive oil. Cook the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Scatter the sliced grilled chicken (or alternative protein) over the assembled greens and vegetables.

Sprinkle crumbled feta or goat cheese, toasted walnuts or pecans, and dried cranberries evenly over the salad.

Preheat oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool slightly and add to the salad just before serving.

In a small jar or bowl, combine 3 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Whisk or shake while slowly streaming in 1/2 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper or honey as desired.

If you prefer a lighter dressing, whisk in 1–2 tablespoons of water to reach desired consistency.

Right before serving, drizzle 3–4 tablespoons of the lemon honey vinaigrette over the salad (reserve extra dressing on the side).

Toss the salad gently to coat all ingredients evenly. Add croutons last so they stay crisp.

Portion the salad onto plates or serve family-style. Garnish with extra cracked black pepper if desired and offer remaining dressing on the side.