# What You'll Need:
→ Greens
01 - 6 cups baby spinach leaves, washed and dried
02 - 3 cups arugula, washed and dried
→ Vegetables
03 - 2 large cucumbers, thinly sliced
04 - 2 cups cherry tomatoes, halved
05 - 1 yellow bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded purple cabbage
08 - 1/4 cup red onion, thinly sliced (optional)
→ Cheese & Garnish
09 - 1 cup crumbled feta cheese or vegan feta alternative
10 - 1/3 cup pitted Kalamata olives, halved
11 - 2 tablespoons capers (optional)
12 - 1/4 cup toasted pine nuts
→ Dressing
13 - 1/4 cup extra virgin olive oil
14 - 2 tablespoons lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 - Select a large, flat platter or tray to serve as your canvas.
02 - Evenly distribute baby spinach leaves and arugula in a thin layer covering the platter surface.
03 - Use cucumber slices to form two overlapping equilateral triangles, creating a six-pointed Star of David. Adjust to maintain clear geometric shapes.
04 - Arrange cherry tomatoes, sliced bell peppers, and shredded cabbage in the triangular sections, alternating colors for visual contrast.
05 - Place crumbled feta, halved Kalamata olives, optional capers, and toasted pine nuts along the star’s edges and points to enhance texture and appearance.
06 - Whisk olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and black pepper in a small bowl until emulsified.
07 - Drizzle dressing evenly over the assembled salad just prior to serving or present on the side.
08 - Present immediately to preserve freshness and vibrant visual impact.
