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Ingredients
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Salad vegetables
Optional add-ins
Simple vinaigrette
Method
Salad vegetables
- 1
Prepare greens
Wash the mixed salad greens thoroughly in cold water, spin or pat dry until mostly dry. Tear larger leaves into bite-sized pieces and place in a large salad bowl.
- 2
Chop vegetables
Dice the tomato into 1/2-inch pieces. Peel (if desired) and thinly slice the cucumber into rounds or half-moons. Peel and grate the carrot or julienne it into thin strips. Thinly slice the red onion into rings or half-rings and separate them. Add the chopped vegetables to the bowl with the greens.
- 3
Add herbs
Finely chop the fresh herbs and sprinkle them over the salad bowl.
Optional add-ins
- 4
Simple vinaigrette
- 5
Whisk dressing
In a small bowl or jar combine the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, salt, and black pepper. Whisk vigorously until emulsified or shake in a jar with a tight lid until fully combined. Taste and adjust seasoning (add more salt, pepper, or vinegar/lemon to preference).
- 6
Dress and toss
Right before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (reserve any extra). Toss the salad gently and taste; add more dressing if needed. Serve immediately.