Mixed Greens Salad Reipe
This Mixed Greens Salad has romaine, arugula, and spinach. It's topped with tomatoes, cucumbers, and red onions with a homemade balsamic vinaigrette.
Servings: 6 servings
Ingredients
- 1 head romaine lettuce chopped
- 1 cup spinach
- 1 cup arugula
- 1 cup cherry tomatoes halved
- ½ cup pre-shredded carrots
- ¼ English cucumber thinly sliced
- ¼ red onion thinly sliced
- Optional additions: ¼ cup crumbled feta cheese, 2 tablespoons toasted nuts or seeds (such as almonds, walnuts, or sunflower seeds), 2 tablespoons dried fruits (such as cranberries or raisins)
- Balsamic vinaigrette for serving
Instructions
- Place the lettuce, spinach, arugula, tomatoes, carrots, cucumber and red onion in a large serving bowl and toss the salad gently to combine the ingredients.
- If desired, sprinkle crumbled feta or goat cheese, toasted nuts or seeds, and dried fruits over the top of the salad.
- Just before serving, drizzle the balsamic vinaigrette over the salad, starting with a small amount and adding more as needed. Toss the salad again to coat the ingredients with the dressing.
- Serve the mixed greens salad immediately.
Balsamic Vinaigrette
- In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, garlic powder, salt and pepper.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Continue whisking until the vinaigrette is well combined and slightly thickened.
Notes
Nutrition label is for salad only and does not include dressing.
Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. Make sure to shake it before using it again.
Nutrition
Serving: 2cups | Calories: 32kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 24mg | Potassium: 411mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11.552IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
