Green Salad


Yield: 6 People


Work: 30 Minutes


Total: 35 Minutes


How to

  • Gather Ingredients and Tools, then wash Greens and prep Ingredients as indicated.

  • Set your Mandolin as thin as possible for slicing Beets and Radish, then slice and store in cold water.

  • While Vegetables are soaking in cold water, chop Thyme and combine with Vinegar, Oil, Honey, and Salt.

  • Vegetables will curl in cold water. Once this is achieved, remove from water and mix all vegetables in a Bowl with Greens, then add Oil/Vinegar mixture.

  • Season with more Salt if necessary and top with Hazelnuts and Feta.


  • Try using different fresh Herbs that are available like a Mint.

  • Add in as much fresh Vegetables or Salad Greens that you have.

  • Good opportunity to use your favorite local Cheese!

  • Add 1 Tbsp Mustard to the dressing to make a Honey Mustard.


  • 1 Cup Spinach, stemmed and chopped

  • ½ Cup Mustard Greens, chopped

  • ½ Cup Lettuce, chopped

  • ½ Cup Kale, stemmed and chopped

  • 4 Medium Turnips, sliced

  • 1 Medium Beet with Greens, peeled, sliced thin, and Greens rough chopped

  • ¼ Cup Pickled Carrot

  • ¼ Cup Feta Cheese, crumbled

  • ¼ Cup Hazelnuts, rough chopped

  • ½ Cup Oil

  • ¼ Cup Apple Cider Vinegar

  • 1 Tbsp Thyme, stemmed and chopped

  • 1 Tbsp Honey

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin

  • Salad Spinner

  • Peeler

  • Whisk


  • Airtight Container in the Fridge for 24 hours.