Ingredient Amount
Extra-virgin olive oil ¼ cup
Fresh lemon juice 2 tbsp
Apple cider vinegar (or red wine vinegar) 1 tbsp
Honey (or maple syrup for vegan option) 1 tsp
Garlic, minced (or ½ tsp garlic powder) 1 clove
Salt and black pepper To taste
Red pepper flakes (optional, for a mild kick) A pinch
Instructions
1. Prepare the Salad Ingredients
Wash and thoroughly dry your mixed greens. Place them in a large serving bowl.
Slice the cucumber into thin rounds or half-moons. Dice the bell pepper. Finely chop the red onion. Halve the cherry tomatoes.
Add all the vegetables to the bowl of greens.
Sprinkle crumbled feta over the top.
Add toasted nuts and dried fruit, if using, for a delightful contrast in flavor and texture.
2. Make the Tangy Dressing
In a small bowl or mason jar, combine olive oil, lemon juice, vinegar, honey, minced garlic, salt, and pepper.
Add red pepper flakes if you enjoy a bit of spice.
Whisk or shake until fully emulsified and smooth.
Taste and adjust: add more lemon for tang, honey for sweetness, or salt for depth.
3. Toss & Serve
Right before serving, pour about half of the dressing over the salad.
Gently toss with salad tongs or clean hands, making sure everything is coated.
Add more dressing if needed.
Let the salad sit for 5–10 minutes so the flavors can meld.
Serve fresh, crisp, and cool.
Why This Salad Stands Out
Bright and Zesty: The dressing’s acidity cuts through the richness of the cheese and nuts.
Satisfying Crunch: Toasted nuts and fresh vegetables provide texture in every bite.
Beautifully Balanced: Sweet, salty, tangy, and savory elements all come together seamlessly.
Completely Customizable: Add grilled chicken, tofu, shrimp, or even quinoa to make it a complete meal.
Expert Tips for Best Results
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