Add A Side Salad Recipe

Rinse the mixed greens thoroughly under cold running water, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Place the dried greens in a large mixing bowl.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrot to the bowl and gently toss to combine.

If using nuts or seeds, toast them in a small dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Let cool.

If using avocado, slice just before serving to prevent browning and set aside.

Sprinkle the crumbled cheese and toasted nuts/seeds over the tossed salad when ready to dress.

Whisked vinaigrette

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey, and minced garlic. Add the salt and pepper, then slowly whisk in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning.

If using a jar, secure the lid and shake vigorously for 20–30 seconds until well combined.

Just before serving, drizzle approximately 2–3 tablespoons of vinaigrette over the salad and gently toss to coat. Add additional dressing to taste.

Plate the salad in four side-salad portions (about 1 cup each). Garnish with avocado slices, extra cheese, or a final grind of black pepper as desired.