Small Salad Recipe
Serves Up to 6. All catering size salads are served with an option to add protein and extra dressing on the side.
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Ingredients
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Salad Base
Dressing
Optional Protein Additions
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and prepare all the vegetables. Chop the mixed greens, halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and julienne the carrots and bell pepper.
- 2
Combine the Salad Base
In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, carrots, and bell pepper. Toss gently to mix.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
Protein Addition (Optional)
- 4
Prepare the Protein
If adding protein, grill the chicken breast until fully cooked and slice it. For tofu, cube it and sauté until golden brown. If using chickpeas, simply drain and rinse them.
- 5
Add Protein to Salad
Top the prepared salad with your choice of protein (grilled chicken, tofu, or chickpeas) before serving.
