Dinner Salad Recipe
Mixed greens, shredded carrot, onion, tomato, cucumber, and choice of dressing on the side.
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The best thing to pair and share with DINNER SALAD
Ingredients
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Salad
Dressings (served on the side) - choose one or offer all
Method
Salad
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Peel the carrot and shred it using a box grater or julienne peeler. Thinly slice the red onion into half-moons; separate into rings. Dice or cut the tomato into wedges. Slice the cucumber into 1/8–1/4-inch rounds (or half-moons). If using parsley, chop finely.
Assemble salad
In a large bowl, combine the dried mixed greens (6 cups) with the shredded carrot (1 cup). Scatter the sliced onion (1/4 cup), diced tomato (1 each), and sliced cucumber (1/2 each) over the greens. Sprinkle optional kosher salt (1/4 tsp) and black pepper (1/8 tsp) evenly over the salad and toss gently only if you want to mix the vegetables; otherwise keep arranged and serve tossed at the table. Add chopped parsley (2 tbs) if using.
Dressings (serve on the side)
Lemon-olive oil vinaigrette (quick)
In a small bowl or jar combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/8 teaspoon kosher salt and a pinch (1/16 teaspoon) of freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified. Taste and adjust acidity or salt. Transfer to a small serving container to place alongside the salad.
Creamy ranch-style dressing (quick)
In a small bowl whisk together 2 tablespoons mayonnaise, 2 tablespoons sour cream or Greek yogurt and 2 tablespoons milk or buttermilk until smooth. Stir in 1/4 teaspoon dried dill, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon kosher salt and a pinch of black pepper. If too thick, thin with an additional teaspoon of milk. Transfer to a small serving bowl and refrigerate until serving.
Serving
Serve the salad immediately with the chosen dressings on the side so diners can dress to taste. If guests prefer, toss the salad gently with 2–3 tablespoons of dressing per 2 servings just before plating. Leftover dressing can be stored in the refrigerator for up to 3 days (vinaigrette) or 2–3 days (ranch).