Nothing is more impressive than an epic salad. Level up your salad game with this fantastic mix of fresh greens, tangy pickled carrots, sweet dried cherries, salty feta, and a delicious mustard dill vinaigrette. Spring Greens with Pickled Carrots and a Mustard Dill Vinaigrette is a recipe I created based off of some of the best salads I’ve had while working in restaurants. Every bit nostalgic to me, as delicious they will be to you!
Ingredients:
For the Mustard Dill Vinaigrette:
¼ cup white wine vinegar
¼ cup olive oil
¼ tsp pepper
1 tsp Green Goddess Seasoning*
½ shallot, minced (about 1 ½ tsp)
1 tsp lemon zest
1 tsp lemon juice
1 tsp dijon mustard
½ Tbsp sugar
1 small garlic clove, minced
2 Tbsp fresh dill, chopped
A splash of Balsamic Vinegar
*if you can’t find Green Goddess Seasoning, substitute ½ tsp salt
For the Pickled Carrots:
2 medium carrots, shredded (about 2 cups loosely packed)
¼ cup red wine vinegar
2 Tbsp white wine vinegar
2 tsp kosher salt
½ tsp white pepper
2 tsp sugar
½ cup water
1-2 Tbsp fresh dill, chopped
1 small shallot, sliced
For the Salad:
1 bag spring mix
1/3 apple, sliced
¼ cup dried cherries
¼ cup crumbled feta
2 Tbsp pepitas
2-4 radishes, sliced
1 small cucumber, sliced
6 cherry tomatoes, halved
Fresh dill sprigs
Pickled Carrots
Directions:
For the pickled carrots:
Whisk together all ingredients except the carrots. Once sugar and salt is dissolved, add carrots. Let pickle overnight.
For the Vinaigrette:
Mix together ingredients. Blend or whisk well.
To assemble:
Layer veggies starting with lettuce. Mound carrots in the center and top with feta, pepitas, and cherries. Drizzle desired amount of dressing over when you are ready to serve. I recommend plating individual salads first, then allowing diners to dress their own salad. Enjoy!
