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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.

Recipe bywjf.morris
SideVeganGluten-freeNo-cookUnder 30 minutes
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Total time15 min
DifficultyEasy
Community ratingNew recipe
Whole recipe8.7g protein
Photograph of Mixed Green Salad with Mustard Dressing
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Structure checkedAdaptive recipe data
Serves
6

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Method

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  1. 01

    Wash the leaves

    3 minHands-on

    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 minHands-on

    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 minHands-on

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

  4. 04

    Immediately before serving

    3 minHands-on

    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 minHands-on

    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.

Check the listed equipment and capacity before you start.

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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