Tossed Salad (individual) Recipe
Make Tossed Salad (individual) 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 greens & vegetables
Toppings
Dressing
Method
Prepare vegetables
- 1
Wash & dry
Rinse the mixed salad greens and baby spinach thoroughly under cold running water. Spin or pat dry with paper towels until excess water is removed. Dry greens hold dressing better and prevent dilution.
- 2
Slice vegetables
Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Julienne or shred the carrot and cut the bell pepper into thin strips. Place all prepared vegetables in a large mixing bowl with the greens.
Make dressing
- 3
In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (if using), a pinch of salt, and a pinch of black pepper. Whisk vigorously or shake the jar until the vinaigrette is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning if needed.
Assemble salad
- 4
Drizzle the dressing over the salad ingredients in the mixing bowl. Start with about half the dressing, toss gently using salad tongs or two large spoons to coat evenly. Taste; if you want more acidity or oil, add the remaining dressing a little at a time until the salad is evenly coated but not soggy.
- 5
Sprinkle the crumbled feta or shredded cheddar and the toasted sunflower seeds or nuts over the top, if using. Give a final gentle toss to distribute toppings.
- 6
Transfer the tossed salad to an individual serving bowl or plate. Serve immediately so the greens remain crisp.