Side Salad W/ Entree Recipe
Make Side Salad W/ Entree Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Simple Vinaigrette
Method
Salad
Prepare vegetables
Wash and spin dry the mixed salad greens thoroughly so they stay crisp. Halve the cherry tomatoes, thinly slice the cucumber and radishes, very thinly slice the red onion, and julienne or shred the carrot.
Assemble salad
Place 4 cups of the mixed greens in a large bowl. Scatter the halved cherry tomatoes, sliced cucumber, red onion, carrot, and radish (if using) evenly over the greens. Sprinkle the crumbled feta or shaved Parmesan and the toasted seeds or nuts on top, if using.
Simple Vinaigrette
Make vinaigrette
In a small bowl or jar combine 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously until the dressing is emulsified, or put the lid on the jar and shake until combined. Taste and adjust seasoning — add a pinch more salt or a few drops more vinegar if you prefer brighter acidity.
Dress the salad
Just before serving, pour about half the vinaigrette (roughly 1 to 1 1/2 tablespoons) over the assembled salad and gently toss to coat the leaves evenly. Serve remaining dressing on the side for guests who want more.