Side Salad Recipe
Make Side Salad 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
Dressing
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Slice the cucumber into thin rounds or half-moons. Very thinly slice the red onion. Peel and julienne or shred the carrot.
- 2
Assemble base
In a large mixing bowl, gently combine the dried salad greens (4 cups), halved cherry tomatoes (1 cup), sliced cucumber (1/2 cup), thinly sliced red onion (1/4 cup), and shredded carrot (1/2 cup). Toss once lightly to distribute the ingredients evenly.
- 3
Add toppings
If using, sprinkle the crumbled feta (1/4 cup) and toasted walnuts or sliced almonds (2 tbs) over the top. Hold off on heavy tossing until after dressing is added to avoid breaking delicate greens.
Dressing
- 4
Make dressing
In a small bowl or jar, combine the extra-virgin olive oil (3 tbs), red wine vinegar (1 tbs), Dijon mustard (1 tsp), honey or maple syrup (1/2 tsp), minced garlic (1/2 tsp), salt (1/2 tsp), and freshly ground black pepper (1/4 tsp). Whisk vigorously (or secure jar lid and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds.
- 5
Dress the salad
Taste the dressing and adjust seasoning if needed (add a pinch more salt or a bit more vinegar if you prefer more acidity). Pour approximately half of the dressing over the assembled salad and gently toss with salad tongs until evenly coated. Add more dressing to taste; typically the full amount will lightly dress 4 cups of greens.
- 6
Serve
Transfer the dressed salad to a serving bowl or divide into side salad plates. Serve immediately so the greens remain crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days.