Salad By The Pan Recipe
Fresh garden salads served in a large pan.
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Ingredients
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Greens
Vegetables
Protein (optional)
Dressing
Method
Preparation
- 1
Prepare the Greens
Wash and dry the romaine lettuce, spinach, and arugula thoroughly. Chop the romaine into bite-sized pieces, and leave the spinach and arugula whole. Place all greens in a large mixing bowl.
- 2
Chop the Vegetables
Halve the cherry tomatoes, dice the cucumber and red bell pepper, and grate the carrot. Add all chopped vegetables to the bowl with the greens.
- 3
Add Protein (if using)
If you are adding grilled chicken or chickpeas, slice the chicken into strips or rinse and drain the chickpeas. Add to the salad bowl.
Dressing
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Combine and Serve
- 5
Mix the Salad
Pour the dressing over the salad ingredients in the mixing bowl. Toss everything gently until all the ingredients are well coated with the dressing.
- 6
