Wash and dry the mixed salad greens thoroughly (use a salad spinner if available). Slice the cucumber into half-moons and halve the cherry tomatoes. Thinly slice the red onion if using.

Assemble base

In a large mixing bowl, place 4 cups of mixed greens. Add the 0.5 cup sliced cucumber, 1 cup halved cherry tomatoes, and 0.25 cup thinly sliced red onion. Toss gently to combine.

Add bacon and cheese

Sprinkle the 4 chopped bacon slices and 1 cup shredded cheddar evenly over the salad.

Season and dress

Season the salad with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Add 4 tablespoons of the customer's choice of dressing (adjust to taste) and toss lightly so ingredients are coated but not saturated. Garnish with 1 tablespoon minced parsley or chives if desired.

Portion

Divide the salad into two bowls or one large plate depending on serving. Hold dressing on the side if requested.

Bread Basket

Warm the selected bread: preheat oven to 350°F (175°C). Place 2 pieces of assorted bread (rolls or baguette slices) on a baking sheet and warm for 5–7 minutes until lightly crisped on edges. Brush lightly with 1 teaspoon olive oil before warming if desired.

Serve with 2 tablespoons room-temperature unsalted butter in a small dish alongside the salad and soup.

Soup (Tomato Basil example)

Sauté aromatics

Heat 1 tablespoon olive oil or butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Add tomatoes and broth

Pour in the 14 oz crushed tomatoes and 2 cups vegetable or chicken broth. Stir to combine and bring the mixture to a gentle simmer.

Simmer and season

Add 2 tablespoons chopped fresh basil (or 1 tsp dried), 1/2 teaspoon sugar (optional), 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and simmer uncovered for 10–12 minutes to let flavors meld.

Finish and blend

For a smooth soup (optional), use an immersion blender until the soup reaches the desired consistency, or carefully transfer in batches to a blender. Return to the pot and stir in 1/4 cup heavy cream or half-and-half if using; warm through but do not boil. Taste and adjust seasoning.

Serve

Ladle the soup into bowls. Garnish with a small basil leaf or a drizzle of cream if desired. Serve immediately alongside the salad and bread basket.