Zesty Fresh Garden Salad with Citrus-Honey Dressing

• 4 cups mixed baby greens (spinach, arugula, red leaf lettuce)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 large carrot, peeled and julienned
• 1/2 cup radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted and chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/3 cup freshly squeezed orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon raw honey
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a large salad bowl, combine the mixed baby greens, cherry tomatoes, cucumber slices, julienned carrot, sliced radishes, red onion, and chopped parsley.
2. In a small bowl or jar, whisk together the orange juice, lemon juice, raw honey, and a pinch of salt until the honey dissolves completely.
3. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Adjust seasoning with salt and pepper to taste.
4. Pour the citrus-honey dressing over the salad ingredients and gently toss until all the vegetables are lightly coated.
5. Sprinkle the toasted chopped walnuts and crumbled feta cheese on top of the salad just before serving, reserving some for garnish if desired.
6. Serve immediately for the freshest texture, or cover and refrigerate the salad and dressing separately for up to 2 days if meal prepping.
7. If chilling, toss the salad again gently before serving to redistribute the dressing and ingredients.

Chef tips

• You can substitute walnuts with pecans or sliced almonds for different textures and flavors.
• For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
• Be careful not to overdress the salad to avoid sogginess; add dressing gradually and toss gently.
• To toast walnuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and slightly browned. Let cool before adding.