Ingredients
Scale
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/2 red onion, thinly sliced
- 1 carrot, shredded
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives (optional)
- 1/3 cup homemade vinaigrette dressing
- Salt and pepper to taste
Instructions
- Prepare the fresh vegetables: Wash and chop cucumbers, bell peppers, halve cherry tomatoes, and thinly slice the red onion.
- Whisk the homemade vinaigrette: In a small bowl, blend olive oil, balsamic vinegar, salt, and pepper.
- Toss the salad: In a large bowl, combine the vegetables and mixed greens, then drizzle with vinaigrette and toss gently.
- Serve and enjoy: Plate beautifully, sprinkle feta cheese, add olives if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For freshness, keep the dressing separate from the salad until ready to serve.
- Customize with proteins like grilled chicken or tofu, or other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg