Mixed Green Salad Recipe

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Excess water will dilute the dressing and make the salad soggy.

Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, very thinly slice the red onion, and shred or julienne the carrot. Place all prepared vegetables in a large salad bowl.

Whisk dressing

In a small bowl or jar combine the olive oil, lemon juice (or vinegar), Dijon mustard, honey, minced garlic, salt and black pepper. Whisk vigorously until fully emulsified, or seal the jar and shake until blended. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more honey if desired.

If using vinegar and you prefer a milder acidity, add 1 teaspoon more oil or 1/2 teaspoon honey. Keep dressing at room temperature until ready to dress the salad.

Just before serving, add the dried mixed greens to the bowl with the prepared vegetables. Scatter the crumbled cheese (if using), toasted nuts, and chopped fresh herbs over the top.

Pour about half of the dressing over the salad and gently toss with salad tongs or two large spoons until the leaves are evenly coated. Taste and add more dressing as needed (use remaining dressing sparingly to avoid overdressing).

Adjust final seasoning with a pinch of salt and a grind of black pepper if desired. Serve immediately.