This is a salad you can make with anything you have in the fridge or find at the farmers market. Feel free to play around with the vegetables, nuts, and kind of cheese. I love to make it really colorful and include lots of crunch. Enjoy!
In a large bowl, mix together the lettuce, arugula, carrots, scallions, cucumber, tomatoes, fennel, cabbage, and walnuts, Lightly coat with the balsamic vinaigrette. Taste. Season with sea salt and pepper. Add more dressing if necessary. Top with crumbled feta and serve immediately.
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1 head of your favorite lettuce, leaves removed, rinsed and dried
1/4 lb baby arugula
2 carrots, peeled, cut in half, and sliced into half moons
3 scallions, ends removed, cut into rounds
1 cucumber, ends removed, cut in half and diced
1/2 pint sun gold tomatoes or cherry tomato
1 fennel bulb, fronds and rough exterior removed, thinly sliced on the mandolin
1/4 red cabbage, thinly sliced on the mandolin
1/2 cup raw walnuts
good feta to crumble on top (optional)
balsamic vinaigrette (recipe to follow)
1/3 cup good balsamic vinegar
1 cup olive oil
1 tablespoon Grey Poupon Dijon Mustard
4 cloves garlic, peeled
Place the vinegar, olive oil, mustard, and garlic in a food processor. Slowly pulse to combine. (Do not just let it run or it will become very thick) Season with salt and pepper and give a few final pulses. Add honey to sweeten if necessary.