Trio Salad Recipe

Toast almonds

Place slivered almonds in a dry skillet over medium heat. Stir constantly for 3–5 minutes until fragrant and lightly golden. Transfer to a small bowl to cool so they don’t continue to brown in the hot pan.

Prepare onions

Shave the red onion very thin (use a mandoline or a sharp knife). If raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

Assemble salad base

In a large salad bowl, combine baby mixed greens, fresh seasonal fruit, and dried fruit. Add the shaved red onion and toasted slivered almonds on top. Toss gently only after dressing is added to avoid wilting the greens prematurely.

In a small bowl or jar, whisk together the lemon juice, honey, and Dijon mustard until smooth. Slowly drizzle in the olive oil while whisking (or add oil to the jar and shake vigorously) until emulsified. Season with salt and black pepper, taste, and adjust sweetness or acidity as desired.

Use 2–3 tablespoons of vinaigrette per 4 servings; start with less and add more to taste when dressing the salad.

In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, and honey (or maple syrup). Slowly whisk in the olive oil until the dressing is emulsified, or combine and shake in a sealed jar. Season with salt and black pepper and taste-adjust if needed.

Use 2–3 tablespoons of vinaigrette per 4 servings; start with less and add more to taste when dressing the salad.

Choose one vinaigrette. Add dressing to the assembled salad in the large bowl (start with about 3 tablespoons), then toss gently until ingredients are evenly coated. Taste and add more dressing if desired.

Transfer the dressed salad to plates or a serving bowl, finish with an extra sprinkle of toasted slivered almonds and a lemon wedge on the side if using. Serve immediately.