House Salad (v, Vg) Recipe

Rinse and dry greens

Rinse the spring mix thoroughly under cold water, then spin or pat dry until excess moisture is removed. Place the dry greens in a large salad bowl.

Prep tomatoes

Halve the cherry tomatoes and add to the bowl with the greens.

Slice cucumber

Peel if desired and thinly slice or half-moon the cucumber, then add to the bowl.

Thinly slice onion and radishes

Cut the red onion into very thin slices (rinse briefly if you want a milder flavor). Thinly slice the radishes and add both to the salad bowl.

Add shredded carrots

Add the shredded carrots to the bowl and gently toss the vegetables together to combine.

Grilled chicken (if using)

If adding chicken: season a 6–8 oz chicken breast with salt and pepper. Grill or pan-sear over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then thinly slice and set aside. Add to salad just before serving. +$4.00 optional add-on.

Roasted turkey (if using)

If adding turkey: warm or thinly slice pre-cooked roasted turkey breast. Add about one portion (approximately 3–4 oz sliced) to the salad just before serving. +$4.00 optional add-on.

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup (use maple for vegan), 1/2 tsp salt and 1/4 tsp black pepper. Optional: add 1/2 tbs lemon juice for brightness. Whisk or shake vigorously until emulsified.

Drizzle about half of the dressing over the salad and gently toss to coat, adding more dressing to taste. Sprinkle the 1/2 cup crumbled feta or shredded cheddar over the tossed salad (omit for vegan).

Top with sliced chicken or turkey if using. Sprinkle optional toasted nuts or seeds for crunch.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately.