Mothers Day Salad

Ingredients

• 2 cups mixed spring greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 red bell pepper, julienned
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 2 grilled chicken breasts, sliced (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Begin by washing and drying all the vegetables. Cut the cherry tomatoes in half, slice the cucumber into thin rounds, and julienne the red bell pepper. Carefully dice the avocado and thinly slice the red onion. Ensure the mixed greens are crisp and fresh by patting them dry with a paper towel or using a salad spinner.
2. Grill the Chicken (if using): Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a squeeze of lemon juice. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Rest for a few minutes before slicing.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, and minced garlic until well combined. Season with salt and pepper to taste.
4. Assemble the Salad: In a large serving bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, avocado, red onion, and Kalamata olives. If you are including chicken, add the slices on top.
5. Dress the Salad: Drizzle the homemade vinaigrette over the salad and gently toss to combine, ensuring each ingredient is lightly coated. Sprinkle the crumbled feta cheese over the top.
6. Serve: Transfer the salad to a serving platter or individual plates. Garnish with additional lemon wedges and fresh herbs like basil or mint for a festive touch.