Mixed Greens Salad Recipe

Wash and dry

Rinse the mixed greens thoroughly in a large bowl or salad spinner and spin or pat dry until mostly dry. Rinse the grape tomatoes and set aside to drain.

Make carrot ribbons

Peel the carrots. Using a vegetable peeler, shave lengthwise along each carrot to create thin ribbons. Continue until you reach the core; reserve any thicker pieces for another use or chop them thinly and add to the salad if desired.

Halve the grape tomatoes: cut each grape/cherry tomato in half crosswise and transfer to a small bowl.

In a large mixing bowl, place the 6 cups of mixed greens. Add the carrot ribbons and halved grape tomatoes on top of the greens.

Season: sprinkle the 1/4 tsp salt and 1/8 tsp freshly ground black pepper evenly over the ingredients in the bowl.

Add croutons: scatter 1 cup of croutons over the top.

Choose a dressing: add 4 tablespoons of your selected dressing (balsamic vinaigrette, lemon vinaigrette, or ranch) to the bowl. If you prefer lighter dressing, start with 2 tablespoons and add more to taste.

Toss gently: using salad tongs or clean hands, gently toss the salad until greens, carrot ribbons, tomatoes, and croutons are evenly coated. Be careful not to bruise the greens.

Finish: optionally drizzle 1 teaspoon extra-virgin olive oil over the top for sheen and extra flavor. Taste and adjust seasoning with more salt or pepper if needed.

Serve immediately on chilled plates to keep the greens crisp.