This isn’t just another salad. It’s the one that changes your mind about salads forever—bright, bold, and layered with texture and flavor. Whether you’re looking for a vibrant side dish or a light, satisfying main, this recipe delivers.
Ingredients
For the Salad
| Ingredient | Amount |
|---|---|
| Mixed greens (arugula, spinach, or baby kale) | 4 cups |
| Cucumber, thinly sliced | 1 large |
| Red bell pepper, diced | 1 |
| Red onion, finely chopped | 1 small |
| Cherry tomatoes, halved | 1 cup |
| Feta cheese, crumbled (or goat cheese for creamier option) | ½ cup |
| Toasted almonds or walnuts (optional, for crunch) | ½ cup |
| Dried cranberries or cherries (optional, for a touch of sweetness) | ¼ cup |
For the Tangy Dressing
| 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
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