House Salad Recipe

Wash and dry the mixed salad greens thoroughly. Spin or pat dry to avoid a soggy salad.

Rinse cherry tomatoes and halve them. Place in a bowl.

Peel (if desired) and slice the cucumber into half-moons to yield about 1/2 cup. Add to the bowl with tomatoes.

Thinly slice the red onion and separate into rings or thin slivers. Measure about 1/4 cup and add to the bowl.

Julienne or grate the carrot to make about 1/2 cup and add to the vegetable bowl.

Whisk vinaigrette

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more salt, pepper or vinegar if desired. If making ahead, store in the refrigerator and bring to room temperature before serving; shake or re-whisk just before using.

Place the 6 cups of mixed salad greens in a large serving bowl or divide among individual plates.

Add the prepared cherry tomatoes, cucumber slices, red onion, and carrot over the greens.

Sprinkle 1/4 cup crumbled feta or goat cheese evenly over the salad.

Scatter 2 tablespoons toasted sunflower seeds or chopped walnuts and 1 cup croutons over the top.

Drizzle the vinaigrette over the salad—start with about half, toss gently to coat, then add more to taste so the greens are lightly dressed but not soggy.

Season with additional salt and pepper to taste and serve immediately.