Mixed Green Salad



  • 1/2 large head iceberg lettuce, rinsed, dried and coarsely chopped
  • 1 cup shredded carrots
  • ¾ cup sliced fresh cucumber
  • 1 ½ cups cherry tomatoes (you can use grape tomatoes)
  • 3 cups romaine lettuce, rinsed and dried and coarsely chopped
  • 1 cup arugula (you can use baby arugula) rinsed and dried
  • 1 cup raisins
  • ¾ cup chopped walnut halves or almonds


  • 4 to 5 tablespoons apple cider or red wine vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon chopped fresh tarragon leaves or 2 teaspoons dried
  • 1/3 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste


In a large salad bowl, put the lettuces and toss. Add carrots, cherry tomatoes, cucumbers, raisins and walnuts. In a small bowl, combine vinegar and maple syrup, then whisk in the ketchup. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve. Makes 6 servings.

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