House Salad Recipe

1. Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrots if not pre-shredded.

2. Assemble salad

In a large mixing bowl, combine the dried greens (6 cups), halved cherry tomatoes (1 cup), sliced cucumber (1/2 cup), sliced red onion (1/4 cup), and shredded carrots (1/2 cup). Toss gently to distribute ingredients evenly.

3. Finish

Add croutons (1 cup), chopped fresh parsley (2 tbs) and crumbled feta or shaved Parmesan (1/4 cup) if using. Season lightly with kosher salt and freshly ground black pepper to taste. Hold off on final tossing until after dressing is added.

4. Make vinaigrette: In a small bowl, jar, or measuring cup, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon fresh lemon juice, and 1 minced garlic clove. Whisk vigorously or shake in a lidded jar until emulsified. Taste and season with salt and freshly ground black pepper to taste (start with 1/8 tsp salt).

5. Dress salad: Pour the dressing over the assembled salad (start with about half of the dressing). Gently toss with salad tongs until the greens and vegetables are evenly coated. Add more dressing if needed, tossing again until lightly dressed to your preference.

6. Serve: Transfer tossed salad to a serving bowl or divide among plates. Top with additional croutons or cheese if desired, and finish with another light grind of black pepper. Serve immediately so greens stay crisp.