Ingredients
Scale
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 ½ teaspoons pressed or finely minced garlic (about 1 large clove or 2 small cloves) (or sub ¼ teaspoon garlic powder)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- 10 ounces mixed baby greens or other lettuce of choice
- 1 pint cherry or grape tomatoes, halved
- 2 ribs celery, thinly sliced
- 1 seedless english cucumber, chopped
- ½ of a red onion, finely diced
- ¼ cup slivered or sliced almonds
- ¼ cup freshly grated or shaved parmesan cheese (or substitute with crumbled feta or blue cheese)
- kosher salt and freshly ground black pepper (or all-purpose seasoning), to taste
Instructions
- In a small bowl, whisk together the red wine vinegar, honey, garlic, kosher salt, and black pepper. Gradually stream in the olive oil while continuing to whisk until the dressing is well combined. Alternatively, shake all ingredients in a jar with a tight-fitting lid.
- Toast the almonds in the microwave for about 2 minutes, stirring every 30 seconds, until deep golden brown, then season with kosher salt while warm. Allow to cool.
- In a large serving bowl, place the mixed greens. Add the halved tomatoes, sliced celery, chopped cucumber, diced red onion, toasted almonds, and parmesan cheese. Season with additional salt and pepper to taste.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
For a vegan version, substitute honey with maple syrup.
Make the dressing ahead of time and store it in the refrigerator for up to a week.
Feel free to customize the salad with your favorite vegetables or nuts.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 117
- Sugar: 3g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 3mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.