Mixed Greens Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber, very thinly slice the red onion, and julienne or shred the carrot. If using avocado, dice it and toss immediately with a squeeze of lemon (about 1 tsp) to slow browning.

Toast nuts (if using)

Place walnuts or pecans in a dry skillet over medium heat. Toast, stirring or shaking the pan frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool, then roughly chop.

Assemble salad

In a large bowl, combine the dried mixed greens, cherry tomatoes, cucumber, red onion, carrot, and (if using) avocado. Hold the cheese and nuts aside until just before serving.

Make the dressing: in a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper and taste; adjust acidity and sweetness to preference.

Dress the salad and finish: drizzle about half of the dressing over the assembled salad and toss gently to coat the leaves evenly. Add more dressing a little at a time until desired coating is reached (you may not need all the dressing). Sprinkle crumbled feta or goat cheese and the toasted nuts over the top. Toss lightly once more or serve with toppings on top.

Serve: transfer to a serving bowl or divide among plates. Serve immediately so greens remain crisp. Leftover dressing can be stored in the refrigerator up to 5 days.