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Tossed Green Salad with Shaved Carrots & Balsamic Vinaigrette

Updated: Mar 20

Spring brings freshness in the air. Here's is light and flavorful salad that's perfect to share with family and friends at Easter or anytime.

Tossed Green Salad with Shaved Carrots & Balsamic Vinaigrette

Recipe by our friend and Gård Woodinville tasting room associate Tanya Miller (Home Chef, Maker of Urban Angel Co Salts, and Whirlwind in the Kitchen).

Suggested pairing: 2022 Freyja or 2020 Chardonnay

Serves: 4-6


  • 1 bag mixed greens

  • 1-2 carrots, peeled, then shaved into ribbons with a peeler

  • 1/4 red onion, thinly sliced (or to taste)

  • 2 stalks of celery, very thinly sliced

  • 1/3-1/2 apple (we love a Cosmic Crisp!), cut into 1/4 in cubes or sliced

  • 1/3 c roasted, salted pepitas (Trader Joe's are great)

  • Balsamic Vinaigrette Dressing (recipe below)

  • Parmesan cheese, shaved or grated


  1. Layer all ingredients into a salad bowl except pepitas, dressing and parmesan. If making ahead, cover and chill.

  2. Just before serving, dress and toss the salad with vinaigrette, parmesan and pepitas. Enjoy with a glass of vino!

Balsamic Vinaigrette Dressing


  • 1/3 c balsamic vinegar of Modena

  • 1/2-2/3 c extra virgin olive oil (amount will depend on your balsamic and olive oil flavors)

  • 2 tsp shallot, finely chopped

  • 1 1/2 Tbsp coarse ground mustard

  • 1 tsp kosher salt

  • pepper (to taste)

  • Optional: Honey (depending on the tartness of your vinegar)


  1. In a mason jar, add balsamic vinegar, salt, pepper. Stir in the salt a bit to dissolve it, then add the mustard and shallot (and honey if using).

  2. Slowly whisk in the olive oil to combine, or put the lid on and shake vigorously. Store in fridge for up to seven days.

Note: 1-2 cloves of minced fresh garlic is delish if you don’t end up using fruit in your salad. This is a great, healthy, easy dressing to make and keep on hand!

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