Tossed Salad Recipe
MIXED GREENS, GARBANZO BEANS, ROASTED RED PEPPERS, TOMATOES & SPROUTS
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prep vegetables and beans
Rinse and spin or pat dry the mixed salad greens to remove excess moisture. Drain and rinse the canned garbanzo beans in a fine-mesh strainer and let them drain thoroughly. Slice the roasted red peppers into 1/2-inch strips if not already sliced. Cut the tomatoes into wedges or 1/2-inch pieces. Thinly slice the red onion and cucumber if using.
- 2
Assemble base
In a large salad bowl, combine the 5 cups mixed greens, 1 cup drained garbanzo beans, sliced roasted red peppers, tomato pieces, cucumber slices (if using), and thinly sliced red onion. Toss gently to distribute ingredients evenly.
- 3
Add sprouts and herbs
Scatter 1 cup fresh sprouts over the top of the tossed salad. Sprinkle chopped parsley as a bright garnish. Season the assembled salad lightly with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, but hold final seasoning until after dressing to taste.
Dressing
- 4
Make vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), and 1/2 small minced garlic clove. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously until the dressing is emulsified, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust acidity or sweetness as desired.
- 5
Dress the salad
Just before serving, drizzle about half to all of the vinaigrette over the salad (start with 2 tablespoons and add more if desired). Gently toss the salad with salad tongs or clean hands to coat ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- 6
Serve
Transfer to individual plates or bowls. Add any extra sprouts on top for presentation. Serve immediately so greens remain crisp.