Mixed Green Salad Recipe

Prepare greens

Place 6 cups spring mix in a large salad bowl. If greens are not pre-washed, rinse them under cold water and spin or pat dry thoroughly before using.

Prepare tomatoes

Wash the roma tomatoes, remove the core, and cut each tomato into 6–8 wedges (or dice into 1/2-inch pieces) depending on preference. Add to the bowl with the greens.

Prepare cucumber

Wash the English cucumber. If the skin is thick, peel half or all of it. Slice the cucumber lengthwise then cut into 1/4-inch half-moons and add to the bowl.

Optional aromatics

Thinly slice 2 tablespoons red onion (about 1/4 cup) into half-moons and finely chop 2 tablespoons fresh parsley. Add both to the salad if using.

In a small bowl or mason jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously for 20–30 seconds until the dressing emulsifies (or secure the jar lid and shake for 20–30 seconds). Taste and adjust seasoning — add more salt, a squeeze more lemon, or a touch more honey if needed.

If you prefer a creamier dressing, gradually whisk in 1 tablespoon plain yogurt or mayonnaise (optional).

Just before serving, drizzle about half of the vinaigrette over the salad (reserve the rest to serve on the side). Gently toss the greens, tomatoes, cucumber, and any optional herbs or onion until evenly coated.

Taste and add more dressing, salt, or pepper as needed. Serve immediately.