Mixed Green Salad with Tangy Vinaigrette and Fresh Berries

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Recipe: #40765

May 27, 2023

"This makes quite a bit of dressing. Don't pour it all on at once. Add it until you're happy and then save the leftovers for your next salad. I like sweet cherry peppers in salad and I hate to toss the brine, so I make this vinaigrette with it when the jar of peppers is almost gone. I add the vinegar, oil, salt and pepper to the jar, close the lid and shake. I wrote the instructions to use a mixing bowl, because everyone has that, but using the jar saves dishes and gives me a container to save leftovers, if there are any (and there usually are)."

Original is 4 servings
  • For the vinaigrette:
  • For the salad:


  • Serving Size: 1 (362.1 g)
  • Calories 721.9
  • Total Fat - 5.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 5.8 mg
  • Sodium - 177.9 mg
  • Total Carbohydrate - 146.8 g
  • Dietary Fiber - 27.3 g
  • Sugars - 10.6 g
  • Protein - 32.6 g
  • Calcium - 73.9 mg
  • Iron - 7.5 mg
  • Vitamin C - 26.7 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

In a small bowl, whisk together the red wine vinegar, brine from jarred sweet cherry peppers, avocado oil, salt, honey or sugar (if using), and pepper until well combined. Set aside.

Step 2

In a large salad bowl, combine the mixed spring greens, sliced red onion, celery, carrots, strawberries, blueberries, and sliced jarred sweet cherry peppers.

Step 3

Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.

Step 4

Taste the salad and adjust the seasoning if needed.

Step 5

Serve immediately.


No special items needed.

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