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 a creamier option) ½ cup
Toasted almonds or walnuts (optional, for crunch) ½ cup
Dried cranberries or cherries (optional, for sweetness) ¼ cup
For the Tangy Dressing
Ingredient Amount
Extra-virgin olive oil ¼ cup
Freshly squeezed 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 pepper To taste
Red pepper flakes (optional, for heat) A pinch
Instructions
1. Prepare the Ingredients
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Wash and dry the greens thoroughly; place them in a large bowl.
Slice the cucumber, dice the bell pepper, chop the red onion, and halve the cherry tomatoes—add them to the bowl.
Crumble the feta cheese over the top and sprinkle with toasted nuts and dried fruit (if using).
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper.
Adjust seasoning to taste—add more honey for sweetness or lemon juice for extra tang.
3. Toss & Serve
Pour the dressing over the salad just before serving. Start with half, toss gently, and add more if needed.
Let the flavors meld for 5–10 minutes, then serve immediately.
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