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Sharp Health News

Kitchen sink salad with basic vinaigrette (recipe)

Dec. 18, 2020

Colorful salad with greens, carrots and garbanzo beans

Photo courtesy of Dr. Sabrina Falquier

A little creativity can go a long way. Just ask Dr. Sabrina Falquier, an internal medicine doctor with Sharp Rees-Stealy Medical Group. She loves to share this robust salad recipe, if not for the variety of vegetables, but for the many optional ingredients to customize the tangy vinaigrette. Mix and match for the perfect flavor

Kitchen Sink Salad With Basic Vinaigrette

Prep time: 25 minutes
Servings: 4 (Yields 1 1/2 cups of dressing)

This salad recipe includes healthy vegetables, such as cucumbers, tomatoes and red peppers, topped with a tangy vinaigrette dressing.

Vinaigrette base

  • 1/3 to 1/2 cup wine vinegar (red, white or champagne)
  • Juice of 1 lemon or lime
  • 1 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh herbs (thyme, oregano, chives, parsley, basil, tarragon, mint or chervil)
  • 1/2 teaspoon salt
  • Fresh ground black pepper, to taste

Optional vinaigrette additions

  • For sharpness: capers, olives, green peppercorns, salty cheeses such as Parmesan
  • For liveliness: diced shallots, scallions, sliced chives, pickled onions (with their juice)
  • For pungency: fresh garlic, pounded to a purée with salt and fresh ground black pepper
  • For nose tingling: mustard, horseradish
  • For richness: creme fraîche, sour cream, yogurt, goat cheese, hard-cooked egg yolk
  • For smoky sweetness: strained juice from roasted peppers
  • For exotic fragrance: saffron, a pinch soaked in warm water or other liquid
  • For mystery: citrus juices, including tangerine, lime, lemon or orange, reduced by simmering to a concentrated essence
  • For spice: ginger, cumin, paprika, coriander — all fresh herbs


  • Greens of your choice (butter lettuce, red leaf lettuce, dandelion greens, etc.)
  • 1 avocado, cut and cubed
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 red pepper, diced
  • 1 cucumber, diced
  • 2 scallions, thinly sliced (green and white parts)
  • 2 ounces hard cheese, such as gruyere, cut into bite-sized pieces
  • 1 medium tomato, or several cherry tomatoes, cut into bite-sized pieces
  • 1/2 cup cooked whole grains, such as farro, freekeh or millet


Step 1: Mix the Vinaigrette

Combine all base ingredients in a Mason jar and shake to emulsify. Add optional additions, to taste, and shake again to mix thoroughly.

Step 2: Build the Salad

Lay greens on a platter. Place each salad ingredient separately to create a striking combination of colors and textures.

Step 3: Mix and Serve

When ready to serve, toss veggies to thoroughly mix. Plate the salad, and pass vinaigrette around so guests can drizzle their desired amount onto their individual salad servings.

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