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Vegan

Mixed Green Salad with Mustard Dressing

A useful all-purpose salad of crisp leaves, cucumber, radish and herbs in a sharp, emulsified mustard vinaigrette.

SideVeganGluten-freeNo-cookUnder 30 minutes
Total time15 minutes
DifficultyEasy
Community ratingNew recipe
Per serving1.4g protein
Stock food photograph for Mixed Green Salad with Mustard Dressing
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Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Salad

  • 200 gmixed salad leaves
  • 1/2cucumber, halved lengthways and slicedUse the nearest practical whole quantity, or weigh it where that makes sense.
  • 150 gradishes, thinly sliced
  • 4spring onions, finely sliced
  • 15 gsoft herbs, such as parsley, dill or chives

Dressing

  • 4 tbspextra-virgin olive oil
  • 1 1/2 tbspwhite wine or cider vinegar
  • 1 tspDijon mustard
  • 1 tspmaple syrup or honey
  • 1/2 tspfine salt
  • 1/4 tspblack pepper

Per serving

105 kcal1.4g protein3g carbs10g fat

Nutrition calculated from 11 of 11 ingredients

Approximately 105 kcal, 2g protein, 5g carbohydrate, 9g fat and 2g fibre per serving.

Clear and checked

Method

  1. 01

    Wash the leaves

    3 min

    Wash the leaves in cold water and dry them completely in a salad spinner or clean tea towel. Wet leaves dilute the dressing.

  2. 02

    Put all dressing ingredients

    3 min

    Put all dressing ingredients in a jar, close tightly and shake for 20 seconds until emulsified. Taste: it should be slightly too sharp on its own because the leaves soften it.

  3. 03

    Combine leaves

    3 min

    Combine leaves, cucumber, radish, spring onions and herbs in the large bowl.

  4. 04

    Immediately before serving

    3 min

    Immediately before serving, add about three-quarters of the dressing and toss gently. Add more only if needed; the leaves should be lightly coated, not pooled in dressing.

  5. 05

    Serve at once

    3 min

    Serve at once. Refrigerate unused dressing for up to 5 days and shake before using. SECTION 03 # Breakfast and lunch Fast everyday food and slower weekend breakfasts, with timings designed so toast stays crisp, eggs stay tender and hot components arrive together. 10 RECIPES

Equipment check

5 items required

  • Large salad bowl
  • Salad spinner or clean tea towel
  • Small jar with lid
  • Sharp knife
  • Salad servers

Dietary and allergen note: Vegan and gluten-free when the mustard and vinegar are certified.

Members will be able to save their equipment and see compatibility automatically.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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