Mitchell's House Salad Recipe
Dates, pinenuts, poppyseed vinaigrette. This item can be prepared Gluten Sensitive.
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Ingredients
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Salad Base
Salad Toppings
Poppyseed Vinaigrette
Method
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
- 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.
