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Jennifer Aniston Salad

This fresh and vibrant salad combines crisp mixed greens, juicy cherry tomatoes, toasted nuts, and shaved Parmesan, all tossed in a bright lemon-Dijon dressing. The dish is quick to assemble, offering a balance of crunch, tang, and richness with a visually appealing, colorful presentation. It’s perfect for a light, satisfying meal or a lively side dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mixed greens preferably a vibrant mix of arugula, spinach, and lettuce
  • 1 tablespoon lemon juice freshly squeezed for brightness
  • 3 tablespoons olive oil or avocado oil for a richer flavor
  • 1 teaspoon Dijon mustard adds subtle heat and depth
  • 1 cup cherry tomatoes halved or quartered, ripe and juicy
  • 1/4 cup toasted nuts almonds or walnuts, chopped
  • 1/4 cup Parmesan cheese shaved or grated

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Chef’s knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Gather all your ingredients and tools to make the process smooth and enjoyable.
  2. Whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt in a small bowl until the dressing is well emulsified, with a slightly frothy and smooth appearance.
  3. Pour the dressing over the mixed greens in a large bowl, then toss gently with tongs or two forks until the leaves are evenly coated and glistening.
  4. Add the halved cherry tomatoes, toasted nuts, and shaved Parmesan cheese to the greens, then gently fold everything together to combine without bruising the leaves.
  5. Serve immediately for the freshest crunch and flavor, or chill the salad for 10-15 minutes to allow the flavors to meld beautifully.

Notes

For added flavor, sprinkle fresh herbs like basil or parsley. Toast nuts until fragrant but not burned to ensure crunch. Serve right away for maximum freshness and crispness.