Group Recipe

Prepare vegetables

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, seed and thinly slice the cucumber, thinly slice the red bell pepper and red onion, and julienne the carrot. Place all prepared vegetables in a large salad bowl and toss gently to combine so they are evenly distributed.

Cook or prepare protein

If using grilled chicken: pat 2 chicken breasts dry, season lightly with salt and pepper, and grill over medium-high heat 5–7 minutes per side (internal temperature 74°C /165°F). Let rest 5 minutes, then slice thinly. If using roasted chickpeas: toss one 15-oz can drained chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt and roast at 200°C/400°F for 20–30 minutes until crisp. Add the sliced chicken or roasted chickpeas to the bowl with the vegetables.

Add cheese and nuts

Crumble 1/2 cup feta over the salad and sprinkle the toasted chopped walnuts or pecans and dried cranberries evenly across the greens.

Make the dressing

In a small bowl or jar, combine 3 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 finely minced garlic clove, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk together while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning—add a little more vinegar for brightness or a pinch more salt if needed.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra dressing on the side). Toss gently but thoroughly so the dressing coats the greens and add-ins without wilting them. Add more dressing to taste.

Finish with 1 tsp lemon zest and 2 tbsp chopped fresh basil or parsley sprinkled on top. Serve immediately.