Tossed Salad Recipe

Name: Newick's Lobster Houses Tossed Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 cups mixed salad greens (romaine, leaf, baby spinach); 1 cup cherry tomatoes, halved; 1 cup English cucumber, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup shredded carrots; 0.25 cup thinly sliced red onion; 0.25 cup crumbled feta or goat cheese (optional); 0.25 cup toasted sliced almonds or chopped walnuts (optional); 8 oz grilled chicken breast, sliced (Add +$5.00); 8 oz shrimp, peeled & deveined, deveined (Add +$7.00); 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.5 tsp garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Newick's Lobster House

Time25m

Serves2

Add Chicken +5.00 | Add Shrimp +7.00 (GF)

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Ingredients

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Salad Base

6 cups mixed salad greens (romaine, leaf, baby spinach)

1 cup Cherry tomatoes, halved

1 cup English cucumber, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup shredded carrots

1/4 cup thinly sliced red onion

1/4 cup crumbled feta or goat cheese (optional)

1/4 cup toasted sliced almonds or chopped walnuts (optional)

Protein Add-ons (optional)

8 oz grilled chicken breast, sliced (Add +$5.00)

8 oz shrimp, peeled & deveined, deveined (Add +$7.00)

Dressing

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad Base

Prepare vegetables

Rinse and spin-dry the mixed salad greens until excess moisture is removed. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, shred the carrots if not pre-shredded, and thinly slice the red onion.

In a large mixing bowl combine the dried salad greens, cherry tomatoes, cucumber, red bell pepper, shredded carrots, and sliced red onion. Toss gently to combine and set aside while you make the dressing.

If using cheese and nuts, sprinkle crumbled feta/goat cheese and toasted nuts into the bowl or reserve separately for service to keep crunchy texture.

Dressing

In a small jar or bowl combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.

Whisk vigorously or secure the jar lid and shake until the dressing emulsifies and thickens slightly, about 20–30 seconds. Taste and adjust seasoning (more salt, pepper, or vinegar) to preference.

Protein Add-ons (optional)

Grilled chicken

If adding chicken: pound a boneless skinless chicken breast to even thickness (~1/2 inch), season lightly with salt and pepper and a drizzle of olive oil. Grill or cook in a hot skillet over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips (about 8 oz per serving).

Sautéed shrimp

If adding shrimp: pat shrimp dry, toss with a pinch of salt, pepper and 1 tsp olive oil. Heat a skillet over medium-high heat and cook shrimp 1–2 minutes per side until opaque and cooked through (total 3–4 minutes). Remove from heat and set aside.

Assembly & Service

Just before serving, drizzle about half of the dressing over the salad base and toss gently to coat. Start with half the dressing and add more to taste—reserve extra dressing on the side if preferred.

Divide the tossed salad among 2 plates or bowls (recipe yields 2 servings). Top each portion with the sliced grilled chicken or cooked shrimp if selected (about 8 oz protein divided between servings).

Garnish with crumbled cheese and toasted nuts if using. Serve immediately with the remaining dressing on the side.