Tossed Salad Recipe

Wash and dry greens

Rinse mixed greens and Romaine thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry to help dressing adhere.

Chop the Romaine into bite-sized pieces. Place mixed greens and chopped Romaine into a large salad bowl.

Prepare vegetables: slice the cucumber into thin rounds or half-moons, halve the cherry tomatoes, thinly slice the red onion, shred or julienne the carrot, and slice radishes if using. Add all vegetables to the bowl with the greens.

In a small bowl or mason jar combine red wine vinegar, Dijon mustard, honey (or maple), lemon juice, and minced garlic. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust acidity or sweetness to preference (add more vinegar or lemon for tang, more honey for sweetness).

Right before serving, pour about half of the vinaigrette over the salad bowl (you can always add more after tossing).

Using salad tongs or two large spoons, gently toss the greens and vegetables until evenly coated with the dressing. Take care not to bruise delicate leaves.

Taste the salad; if needed, add more vinaigrette, a pinch more salt, or a grind of black pepper and toss again.

Scatter the crumbled feta (or goat cheese), toasted nuts, and croutons over the tossed salad. If using avocado, slice or cube it and arrange on top just before serving to prevent browning.

Serve immediately in individual bowls or family-style from the salad bowl. Pass extra vinaigrette at the table for guests who prefer more dressing.