Fresh and Healthy Mixed Salad

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1. 1

   In a medium-sized bowl, combine the extra virgin olive oil, red wine vinegar, garlic powder, dijon mustard, maple syrup, kosher salt, and black pepper.

   💡 Use a whisk to combine the dressing thoroughly.

   extra virgin olive oil 1/2 cupred wine vinegar 1/4 cupgarlic powder 1/2 teaspoondijon mustard 1 tablespoonmaple syrup 1 tablespoonkosher salt 1 teaspoonblack pepper 1/2 teaspoon

   ▶ 0:35

2. 2

   Tear the lettuce into bite-sized pieces, rinse, spin dry, and place into a large salad bowl.

   💡 The lettuce can be Boston Red Leaf, frisée, or escarole.

   lettuce 3 small heads

   ▶ 0:59

3. 3

   Add the peeled julienned carrots, shaved fennel, julienned leek, and sliced mushrooms to the bowl.

   💡 You can use a mandolin for the vegetables.

   carrots 2fennel 1 small bulbleek 2 inch knobmushrooms 3

   ▶ 1:34

4. 4

   Add the finely chopped fresh herbs to the vegetable mix.

   💡 Basil and parsley are suggested for flavor.

   fresh herbs 1 to 2 tablespoons

   ▶ 1:50

5. 5

   Drizzle about 1/4 cup of the prepared dressing over the salad and toss gently to combine.

   💡 Toss gently to ensure even coating without bruising the greens.

   ▶ 2:01

6. 6

   Serve immediately or transfer to individual plates.

   💡 Leftovers don't keep well, so it is best to eat soon after making.

   ▶ 2:07

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Weekend at the Cottage on YouTube