Small Salad Recipe
Make Small 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
- 1
Prepare vegetables
Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with paper towels). Place 4 cups of greens into a medium mixing bowl.
- 2
Prep add-ins
Slice 1 cup cherry tomatoes in half and add to the bowl. Thinly slice 1/2 cup cucumber and 2 tablespoons red onion and add them. Sprinkle 3 tablespoons crumbled feta (or goat cheese), 2 tablespoons toasted walnuts (or chopped almonds), and 1 tablespoon chopped fresh herbs over the greens.
- 3
Season the assembled salad lightly with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Toss gently after dressing is added (see dressing steps) so the cheese and nuts distribute evenly.
Dressing
- 4
Make dressing
In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened, about 20–30 seconds.
- 5
Taste and adjust
Taste the dressing and adjust seasoning: add a pinch more salt or a few drops of lemon juice if it needs more brightness, or a touch more honey if it needs sweetness.
- 6
Dress the salad
Drizzle roughly 1 to 2 tablespoons of the dressing over the salad (start with 1 tablespoon). Toss the salad gently to coat all ingredients. Add more dressing, 1/2 tablespoon at a time, if you prefer a wetter salad, up to the full amount. Serve immediately.
