Tory Saks

Tasty Recipes

Easy & Simple Mixed Green Salad

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A quick and easy salad that you can make any time of year.

This salad is nice and light – it’s the perfect option for pairing with whatever food you might be craving today; like a sandwich, steak, pizza, or pasta. The options are endless!

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Easy & Simple Mixed Green Salad

Serves 2-4


  • 2 Blood oranges, cleaned and supremed
  • Supreme = citrus segment
  • Blood orange juice (squeeze the remains after you make the supremes – blood orange segments)
  • 7 Rebel multicolored cherry tomatoes halved
  • 1 Package of mixed greens, washed
  • 1 Package of wild arugula or mizuna, washed
  • 1 Bosch pear, sliced (or other pear variety, or omit, if you prefer)
  • 1 teaspoon of lemon juice
  • 10 Hazelnuts, roasted and chopped (can omit if you’d to)
  • ¼ cup of shaved Manchego or goat cheese (can omit if you’d like)
  • 2 Tablespoons of Aqua et Oleum extra virgin olive oil (EVOO)
  • 1 Pinch of Salt

**Can’t find blood oranges? Use another variety of oranges for the salad/salad dressing
**Vegetarian and Gluten Free, depending on your preference can be nut-free, dairy-free, and/or vegan

Chef Joey and Tory
Chef Joey and Tory are back in the kitchen to bring you another fabulous dish for you to whip up in your kitchen.


  1. Wash and dry your greens and put them into a nice serving bowl
  2. Roast your hazelnuts for a few minutes or until lightly golden brown. Then chop them up into nice chunks and let them cool.
  3. Rinse cherry tomatoes and Bosch pears. Slice tomatoes in half and slice the pear into nice small slices or wedges, depending on your preference. Then add them nicely to your mixed greens.
  4. Clean blood oranges and then supreme them both (simply make segments of the oranges). With the remaining carcass, squeeze the juice into a separate bowl. Add your supremes to the salad greens.
  5. Add your cooled chopped hazelnuts to the salad.
  6. Take the reserved blood orange juice liquid and a teaspoon of lemon juice. Add a pinch of salt to the mixture.
  7. Start whisking the liquids and slowly start drizzling our Aqua et Oleum premium extra virgin olive oil, whisking until homogenous and well combined. You don’t want it to look like the oil and the juice are separated.
  8. Drizzle the dressing on the whole salad or do it individually on each salad toss. Have fun with it! You want everyone to see all the ingredients and your hard work. Finally, finish the salad with the shaved cheese.
 Another fantastic taste test in the books in our “test kitchen” aka mom’s kitchen.

Another fantastic taste test in the books in our “test kitchen” aka mom’s kitchen.

Enjoy and let me know your thoughts in the comments below!

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