Kitchen Sink "Trough" Salad

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Salad:

1 head iceberg, chopped

3 Persian cucumbers, chopped

Kosher salt and freshly ground black pepper

1 cup mixed soft herbs (I like flat-leaf parsley, cilantro, basil and mint), whole leaves or roughly chopped

3/4 cup crumbled feta (I use a block and crumble it myself vs. buying pre-crumbled)

1/2 cup giardiniera (I use Mauro Provisions)

1/2 cup Ryan’s Pickled Onions, recipe follows

1/4 cup golden raisins

1/4 cup roasted, salted sunflower seeds

4 slices crispy cooked bacon, chopped

2 cooked chicken breasts (I use rotisserie chicken, skin removed), chopped

1 avocado, chopped

1 large carrot, shaved into ribbons

1 cup halved grape tomatoes

Dressing:

1/4 cup red wine vinegar

3 tablespoons Dijon mustard

1/2 teaspoon honey

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Ryan’s Pickled Onions:

1 red onion, thinly sliced

1/4 cup distilled white vinegar

1/4 cup apple cider

2 tablespoons sugar

2 teaspoons kosher salt

1 tablespoon peppercorns