Green Salad


Yield: 6 People


Work: 40 Minutes


Total: 40 Minutes


How to

  • Gather Ingredients and Tools, then wash Greens and prep Ingredients as indicated (except Beets, Turnips, and Radishes).

  • If using a Mandolin, set as thin as possible for slicing Beets, Turnips, and Radish. Using Mandolin or a Knife, slice Beets and Radishes and store in cold Water.

  • Vegetables will curl in cold Water. Once this is achieved, remove from Water and mix all Vegetables in a Bowl with Greens. Then add Honey Mustard Dressing and toss.

  • 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!


  • 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 roughly chopped

  • 4 Medium Radishes

  • ¼ Cup Pickled Carrots

  • ¼ Cup Feta Cheese, crumbled

  • ¼ Cup Hazelnuts, rough chop

  • 3/4 Cup Honey Mustard Dressing

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin or Knife

  • Salad Spinner

  • Peeler

  • Whisk


  • Airtight Container in the Fridge for 24 hours.


Questions about this recipe? Ask Chef Pierson!