Thursday Food steps back into the kitchen with Mia Hair Artistry principal Shanice Gore, who shares her go-to recipe for a fresh mixed green salad drizzled with honey Dijon balsamic dressing.

“I love a good salad that is fresh, colourful and easy to put together. This is one of my go-to salads because it works beautifully as a side dish but can also be served alongside almost any main course. I like using a combination of green and purple lettuces for colour, but you can use whatever leafy greens or vegetables you have on hand,” says Gore.

Ingredients

For the Salad:

4 cups mixed lettuce, such as green and purple lettuce

1 cup cherry tomatoes, halved

1 cucumber, sliced

½ small purple onion, thinly sliced

¼ cup dried cranberries

Optional: ¼ cup toasted nuts, such as almonds, pecans or walnuts

For the Dressing:

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and freshly cracked black pepper, to taste

Method

1. Wash and thoroughly dry the lettuce and vegetables. Tear or chop the lettuce into bite-sized pieces and place in a large salad bowl.

2. Add the cherry tomatoes, cucumber, purple onion and dried cranberries. If using nuts, add them just before serving to maintain their crunch.

3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, honey and Dijon mustard until smooth and well combined. Season with salt and freshly cracked black pepper to taste.

4. Drizzle the dressing over the salad just before serving and gently toss until the vegetables and lettuce are lightly coated.

5. Serve immediately.

Shan’s Tip: Don’t dress the salad too far in advance. Tossing it just before serving keeps the lettuce crisp and fresh. Feel free to substitute your favourite leafy greens or add other fresh vegetables to make it your own.

Recipe courtesy of Shanice Gore

Photos: Alan Smith