Description
A vibrant and crunchy salad that combines mixed greens, fresh vegetables, and a creamy dressing, perfect for busy weeknights and potlucks.
Ingredients
- 4 cups mixed greens (e.g., romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup shredded carrots
- 1 small red onion, thinly sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh parsley (optional)
- For the creamy dressing:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- A few dashes of hot sauce (optional for an extra kick)
Instructions
- Prepare all the vegetables. Rinse the mixed greens under cold water and pat them dry. Place them in a large salad bowl.
- Halve the cherry tomatoes and add them to the bowl with the mixed greens.
- Dice the cucumber and bell pepper, then add them to the salad bowl along with the shredded carrots.
- Slice the red onion thinly and add it to the mix. Optional: Soak the onion in cold water for 10 minutes to tame the bite.
- Add the corn kernels to the salad bowl. If using canned corn, drain and rinse it first.
- Dice the avocado and gently fold it into the salad.
- Sprinkle the crumbled feta cheese over the top of the salad, and add the chopped fresh parsley if desired.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until creamy. Add hot sauce if desired.
- Pour the creamy dressing over the salad just before serving and gently toss to combine.
- Serve immediately or refrigerate components separately until ready to serve.
Notes
Make the dressing in advance for enhanced flavor. Store salad components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American