Salad (only) Recipe
Make Salad (only) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Crunch & Cheese
Simple Vinaigrette
Method
Salad Base
Prepare greens
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear any large leaves into bite-sized pieces and place in a large salad bowl.
Prep vegetables
Halve the cherry tomatoes; thinly slice the cucumber and red bell pepper; very thinly slice the red onion; peel and julienne or shred the carrot. Add all prepared vegetables to the bowl with the greens.
Crunch & Cheese
Toast the sunflower seeds or nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and cool briefly. Scatter the toasted seeds/nuts and the crumbled feta or shaved Parmesan over the salad just before tossing.
Simple Vinaigrette
Make the dressing
In a small bowl or jar combine the lemon juice or vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake to blend. Slowly whisk in the olive oil until emulsified. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity, sweetness, or seasoning as desired.
Dress and toss
Pour about 2–3 tablespoons of vinaigrette over the salad (reserve extra on the side). Gently toss the salad with tongs until ingredients are evenly coated. Add more dressing a tablespoon at a time if needed. Serve immediately to preserve crispness.