Mixed Greens Salad Recipe
Make Mixed Greens Salad Recipe in just 20m. 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
Prep vegetables
Rinse the mixed greens in cold water and spin or pat dry until mostly moisture-free. Trim and halve cherry tomatoes, thinly slice cucumber and radishes, and very thinly slice the red onion. If using avocado, dice it and toss lightly with a squeeze of lemon to prevent browning.
- 2
Toast nuts (optional)
Place walnuts or almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and cool.
- 3
Assemble salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, and red onion. Hold off on adding delicate ingredients like avocado, cheese, and nuts until after dressing is added to avoid sogginess.
Dressing
- 4
Make vinaigrette
In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake until smooth. While whisking, slowly stream in the olive oil until the dressing emulsifies into a glossy vinaigrette. Taste and adjust seasoning: add more salt, pepper, or a touch more honey if too tart.
- 5
Dress the salad
Pour about half of the vinaigrette over the salad and gently toss with salad tongs or clean hands to coat the leaves evenly. Taste a small portion; add more dressing if desired (usually 2–3 tablespoons per 4–6 cups of greens).
- 6
Finish and serve
Top the dressed salad with diced avocado, crumbled feta or goat cheese, and the toasted nuts. Give a very gentle final toss to distribute toppings. Transfer to individual plates or serve family-style. Serve immediately so greens remain crisp.