Mixed Greens Recipe
Make Mixed Greens 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
Dressing
Method
Salad
- 1
Prepare Greens
Wash the mixed greens thoroughly in cold water, then spin dry in a salad spinner or pat very dry with clean kitchen towels. Excess water will dilute the dressing and make the salad soggy.
- 2
Place the dried greens in a large mixing bowl and gently toss to loosen and aerate.
- 3
Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion to the bowl with the greens. Gently toss to combine.
- 4
Add the diced avocado just before serving to avoid browning.
- 5
Sprinkle the toasted walnuts (or almonds) and crumbled feta over the top of the salad after tossing with dressing.
Dressing & Assembly
- 6
Make the Dressing
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, and fresh lemon juice. Whisk briefly to combine. Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing is emulsified. Season with sea salt and freshly ground black pepper; taste and adjust acid, sweet or salt as needed.
- 7
Right before serving, pour about 3–4 tablespoons of dressing over the salad (start with less; you can add more to taste). Using salad tongs or two large spoons, toss the salad gently but thoroughly so the dressing coats the leaves without bruising them.
- 8
Top with the remaining toasted nuts and any reserved feta. If desired, serve extra dressing on the side.
- 9
Transfer to a serving bowl or divide among plates and serve immediately.