Wash and dry the mixed salad greens and shredded iceberg lettuce thoroughly in a salad spinner or with paper towels. Place the greens in a very large serving bowl and toss gently to combine.

Vegetables & add-ins

Prepare the vegetables: halve the cherry tomatoes, slice the cucumber, thinly slice the red bell pepper and red onion, and peel and julienne or grate the carrot.

Add the prepared tomatoes, cucumber, bell pepper, red onion, and carrot to the bowl with the greens. If using avocado, dice it and add it at the end just before dressing to avoid browning.

Sprinkle the crumbled cheese, toasted nuts or seeds, and dried cranberries over the top of the salad. If using canned chickpeas or sliced grilled chicken for protein, add them now.

Dressing - simple vinaigrette

Whisk vinaigrette

In a small bowl or jar with a lid, combine the extra-virgin olive oil (6 tbs), red wine vinegar (3 tbs), Dijon mustard (1 tsp), honey or maple syrup (1 tsp), minced garlic (1 clove), kosher salt (1 tsp) and freshly ground black pepper (1 tsp). Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning - add more salt, pepper, or a splash more vinegar if desired.

Just before serving, drizzle about 4–6 tablespoons of the vinaigrette over the salad (reserve extra in case some guests want more). Toss the salad gently but thoroughly to coat all ingredients with dressing. Add diced avocado on top after tossing, if using, to prevent mashing.

Serve the large bowl salad family-style with the remaining dressing on the side. Offer additional salt, pepper, cheese, and toasted nuts at the table.