Type what you have

Ingredients

• ✓ mixed greens
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• spinach
• beet green
• swiss chard
• corn
• pearl barley
• cremini mushroom
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ mixed greens
• pomegranate seed
• feta cheese
• fuyu persimmon
• black pepper
• salt
• garlic
• brown sugar
• maple syrup
• olive oil
• balsamic vinegar
• maple syrup
• cumin
• paprika
• salt
• pumpkin seed
• olive oil
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
5. 5 Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
6. 6 Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

By bgalca

Ingredients

• ✓ mixed greens
• walnut
• sugar
• cranberry
• gorgonzola cheese
• raspberry vinaigrette
• white vinegar
• olive oil

Instructions

1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop

Ingredients

• ✓ mixed greens
• red wine vinegar
• shallot
• salt
• black pepper
• olive oil
• cucumber
• strawberry
• sea salt

Instructions

1. 1 Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
2. 2 Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

By sengalindsay

Ingredients

• ✓ mixed greens
• avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• cherry tomato
• cucumber

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim