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Introduction
For years, my sister has been serving this vibrant and refreshing salad as the centerpiece of our St. Andrew's Day celebration. Its unique flavors and effortless preparation make it a perfect dish for gatherings. When I finally got my hands on the recipe, I couldn’t believe how quick and simple it is to make! Whether you're celebrating a Scottish tradition or just want a light, tasty addition to your table, this salad is bound to impress.
Ingredients
2 cups fresh mixed greens (arugula, spinach, or romaine)
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cucumber, sliced into half-moons
1/4 cup crumbled feta cheese
1/4 cup walnuts or pecans, toasted
2 tablespoons dried cranberries or pomegranate seeds
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (or lemon juice for a zestier flavor)
1 teaspoon honey (optional, for a hint of sweetness)
Salt and pepper to taste
Directions
Prepare the Base: Start by placing the mixed greens into a large serving bowl.
Add Fresh Veggies: Layer the halved cherry tomatoes, sliced cucumbers, and red onions evenly on top of the greens.
Sprinkle the Toppings: Add crumbled feta cheese, toasted walnuts or pecans, and dried cranberries or pomegranate seeds for a burst of flavor and texture.
Dress the Salad: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (if using), salt, and pepper. Drizzle the dressing over the salad just before serving.
Toss and Serve: Lightly toss the salad to coat all the ingredients evenly, and serve immediately.
Serving and Storage Tips
Serving: This salad is best served immediately after dressing to keep the greens fresh and crisp. Pair it with roasted meats, fish, or hearty bread for a complete meal.
Storage: If you plan to make the salad ahead of time, keep the dressing separate and add it just before serving. Store the undressed salad in an airtight container in the refrigerator for up to 24 hours.
Variations
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