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–+ servings
A bowl of salad with mixed greens, cherry tomatoes, sliced almonds, crumbled blue cheese, dried cranberries, red onion, and microgreens.

Microgreen Salad

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This microgreen salad is a quick assembly of textures and flavor: peppery greens, juicy tomatoes, creamy blue cheese, and sweet-tart cranberries. Serves two as a light lunch or starter.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Salad
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 handfuls salad greens
  • 1 small handful microgreens
  • 1 small handful pea tendrils
  • A few basil leaves picked
  • 2 tablespoon Caesar dressing
  • 2 tablespoon blue cheese crumbled
  • ¼ cup cherry tomatoes halved
  • 1 tablespoon sliced almonds
  • ½ tablespoon dried cranberries

Equipment

  • Mixing bowl
  • Sharp Knife
  • Spoon for dressing
  • Salad tongs or clean hands

Method
 

Build the Salad
  1. Add the salad greens, microgreens, pea tendrils, and basil leaves to a large bowl.
  2. Toss gently with Caesar dressing until evenly coated.
Finish with Toppings
  1. Scatter crumbled blue cheese, cherry tomatoes, almonds, and cranberries over the top.
  2. Serve immediately.

Notes

Storage: keep undressed in an airtight container in the fridge for up to 2 days. Dress only what you'll eat right away, since microgreens wilt fast.

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