Mixed Green Recipe
Make Mixed Green 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 Base
Vegetables & Add-ins
Dressing
Method
Salad Base
Prepare greens
Wash mixed greens and romaine thoroughly in cold water. Spin or pat dry with paper towels until no excess water remains. Tear any large leaves into bite-sized pieces and place in a large salad bowl.
Vegetables & Add-ins
Prep vegetables
Halve the cherry tomatoes, seed and thinly slice the cucumber, very thinly slice the red onion, and shred the carrots. Add all prepared vegetables to the bowl with the greens and gently toss to combine.
Prepare optional additions
If using avocado, slice and toss gently into the salad just before serving to avoid browning. If using cheese, crumble and sprinkle over the top. For nuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring until fragrant and slightly browned, then cool and sprinkle. If adding cooked protein (grilled chicken), slice into strips and arrange on top. If using roasted beets, dice and add to the salad.
Dressing
Make the dressing
In a small bowl or jar, combine the olive oil, lemon juice (or red wine vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk vigorously until the dressing emulsifies and thickens slightly (or shake in a lidded jar). Taste and adjust seasoning to preference.
Dress the salad
Just before serving, drizzle about 2–3 tablespoons of the dressing over the salad (reserve any extra for cravings or future use). Gently toss the salad with salad tongs or two large spoons until the greens and add-ins are evenly coated. Add any fragile additions like avocado last and toss lightly.