Tossed Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Dry greens help the vinaigrette cling and prevent a soggy salad.

Halve the cherry tomatoes, peel (optional) and thinly slice the cucumber, thinly slice the red bell pepper and red onion, and shred the carrot if not already shredded. Place all prepared vegetables in a large bowl.

Whisk dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp grated garlic, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until emulsified and slightly thickened.

Taste the vinaigrette and adjust acidity or sweetness as needed — add an extra 1/2 tsp vinegar or lemon juice if it needs more brightness, or a pinch more honey if too tart.

Add the dried salad greens to the bowl with the prepared vegetables. Toss gently to combine the greens with the other vegetables.

Pour about half of the vinaigrette over the salad (reserve the rest to avoid overdressing). Using salad tongs or two large spoons, gently toss the salad until the leaves are lightly coated. If the salad seems dry, add the remaining vinaigrette a little at a time until you reach the desired coating.

Sprinkle the crumbled feta or goat cheese and toasted nuts over the tossed salad. Add the chopped fresh herbs and season with salt and freshly ground black pepper to taste. Toss lightly one more time to distribute the finishing ingredients without bruising the greens.

Transfer the tossed salad to a serving bowl or individual plates. Serve immediately so the greens stay crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days; toss with salad just before serving.