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Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mixed greens (baby spinach, arugula, or romaine) | 4 cups |
| Mandarin oranges, peeled and segmented | 1 cup |
| Red bell pepper, thinly sliced | 1 |
| Cucumber, sliced | 1 |
| Red onion, thinly sliced | 1/4 |
| Cherry tomatoes, halved | 1 cup |
| Toasted almonds | 1/4 cup |
For the Dressing
| Ingredient | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Honey | 1 teaspoon |
| Dijon mustard | 1 teaspoon |
| Kosher salt and freshly ground black pepper | To taste |
Directions
Step 1: Assemble the Salad
In a large bowl, combine the mixed greens, mandarin orange segments, sliced red bell pepper, cucumber, red onion, and cherry tomatoes. Toss gently to combine.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and well blended.
Step 3: Dress the Salad
Pour the dressing over the salad and toss gently until all of the ingredients are evenly coated.
Step 4: Add the Almonds
Sprinkle the toasted almonds over the top just before serving for added crunch.
Step 5: Chill and Serve
Divide the salad into serving bowls or meal prep containers. For the best flavor, refrigerate for 10 to 15 minutes before serving. Enjoy chilled.
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