Side Dishes/ SPC Recipes

Harvest Mixed Greens Salad

Big salads are so versatile – they are loaded with fresh veggies or add cooked meat to create a more substantial meal. When I look in my fridge with ingredients to use, I either think entrée salads or stir fry. In this case, I thought of a salad. My favorite way for salad is with cooked chicken and any leftover ingredients to use up! Dress up your salad to look spectacular – star of the table. Either lay out the ingredients in a row or create sections on top of the salad. You can truly use any vegetables you love – plus with utilizing your produce farm bag, you can really taste the farm fresh flavors from the earth!

Make ahead and meal prep for the week. Arrange mixed greens and veggie toppings in tupperware and whisk the dressing on the side. Make a few at a time so they’re ready for grab-and-go meals – quick and easy.

Featured Fruit & Farms:
Spring Mix, Lemon Cucumbers, Cherry Tomatoes, Watermelon Radish
Whipstone Farm, Aguiar Farm, Agritopia, and Crooked Sky Farm

Harvest Mixed Greens Salad

Prep Time 10 mins
Course Side Dish
Cuisine American
Servings 2 servings
Calories 245 kcal


  • mixing bowl
  • Cutting Board


  • 4 cups mixed greens lettuce
  • 1/2 cup watermelon radish sliced
  • 1/2 cup red onion sliced, slivered
  • 6 each cherry tomatoes (or grape tomatoes)
  • 1/2 cup blueberries
  • 1 oz parmesan cheese
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • 1/8 tsp salt
  • 1/4 tsp black pepper


  • In a big salad bowl or individual bowls, add mixed greens
  • On top of lettuce, arrange nicely watermelon radish, red onion, cherry tomatoes, blueberries, and parmesan cheese (plate presentation)
  • Whisk vinaigrette ingredients: vinegar, lemon juice, oil, mustard, salt, and pepper
  • Serve vinaigrette on the side or toss everything together


Can use strawberries instead of blueberries (or your favorite fruit)
Add cooked chicken for a non-vegetarian salad

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