Add A Side Salad Recipe

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly (spin dry if possible). Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons to total about 1/2 cup. Thinly slice the red onion and separate into rings; if raw onion is strong, soak slices in cold water for 5 minutes then drain. Shred the carrot if not pre-shredded.

In a large bowl, combine the dried mixed greens, halved cherry tomatoes, cucumber slices, drained red onion, and shredded carrot. Toss gently to distribute ingredients evenly.

Just before serving, add the croutons and the optional crumbled feta or shaved Parmesan to the salad and toss lightly to combine so the croutons remain slightly crisp.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk vigorously for 20–30 seconds or shake in a sealed jar until the dressing is emulsified and slightly thickened.

Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or a touch more honey if needed to balance acidity and sweetness.

Drizzle 2 to 3 tablespoons of dressing over the prepared salad and toss gently to coat. Serve any remaining dressing on the side. If serving later, keep dressing separate and toss just before serving to preserve greens' texture.