Mitchell's House Salad Recipe
Recipe information
Make Mitchell's House Salad in just 30m. Dates, pinenuts, poppyseed vinaigrette. This item can be prepared Gluten Sensitive.
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Ingredients
Salad Base
Salad Toppings
Poppyseed Vinaigrette
Prepare the Salad Base
1. Wash and Chop Vegetables
Rinse the mixed greens in cold water and spin dry. Halve the cherry tomatoes, chop the cucumber into bite-sized pieces, and thinly slice the red onion.
2. Combine Salad Base
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix.
Prepare the Salad Toppings
3. Prepare Pine Nuts and Dates
Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden brown. Allow to cool. Chop the Medjool dates into small pieces.
4. Add Toppings to Salad
Sprinkle the toasted pine nuts and chopped dates over the salad base. If using, crumble the feta cheese on top.
Make the Poppyseed Vinaigrette
5. Combine Vinaigrette Ingredients
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, salt, and black pepper until well combined.
6. Dress the Salad
Drizzle the poppyseed vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly.
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