Ingredients

(Servings: 20 - 25)

• 2 large containers of mixed greens

• 2 cans white beans

• 3 English cucumbers

• 1 bag chopped walnuts

• 2 cups raspberries

• 2 cups blueberries

• 2 cups strawberries

• For the vinaigrette:

  • 2/3 cup olive oil - My favorite is Kosterina, get 15% off with code GRACE05737

  • 2 Tbsp honey

  • 1 Tbsp garlic powder

  • 2 Tbsp lemon juice (about 1/2 lemon)

  • 4 Tbsp dijon mustard

  • 1/2 tsp Kosher salt

  • 4 turns black pepper

Appliances & Utensils

• knife & cutting board

• large colander

• mixing bowls

• measuring cups & spoons

• salad spinner

Instructions

1. Prepare ingredients: Drain and rinse 2 cans of white beans, then set them aside. Rinse and dry 2 cups strawberries, 2 cups raspberries, 2 cups blueberries. Dice strawberries into smaller slices. Wash, peel and dice 3 English cucumbers.

2. Prepare the dressing: In a bowl or large mason jar, whisk together ⅔ cup olive oil, 2 Tbsps honey, 1 Tbsp garlic powder, 2 Tbsps lemon juice, 4 Tbsps Dijon mustard, and ½ tsp Kosher salt.

3. Make the base: In a large bowl, layer the 2 large containers of mixed greens. Pour the vinaigrette over the greens and massage with your hands to let the greens soften.

4. Top the salad: Around the salad bowl, add 1 can of white beans, 1 scoop of raspberries, 1 scoop of blueberries, 1 scoop of cucumbers, 1 scoop of strawberries. Repeat one more time until the whole bowl has ingredients around the edges. In the center, top with 1 whole bag of walnuts. Top the white beans with 4 turns of fresh ground black pepper.

   
   

Pro Tip: Consider preparing the greens 1 hr in advance of the party, to ensure they remain fresh. When serving, consider keeping the salad un-tossed so that guests can determine what items they want on their plate.

For vegetarian/vegan dietary preferences: n/a