Rinse the mixed greens thoroughly in cold water, then spin or pat dry until nearly moisture-free. Place 4 cups of the greens in a large mixing bowl. Halve 1 cup of cherry tomatoes and add to the bowl. Peel (if desired), seed and thinly slice enough cucumber to yield 1/2 cup and add. Thinly slice red onion until you have about 2 tablespoons and add. Add 1/4 cup shredded carrot.

Add cheese and crunch

If using, sprinkle 2 tablespoons crumbled feta or goat cheese and 1 tablespoon of toasted nuts or seeds over the salad. Hold off on cheese and nuts if serving to people with allergies until you know it's safe.

Toss with dressing

Just before serving, pour the desired amount of vinaigrette over the salad (see vinaigrette directions) — typically 2 to 3 tablespoons for this quantity — and toss gently with salad tongs until evenly coated. Taste and adjust salt or pepper as needed. Serve immediately.

Simple Vinaigrette

Whisk dressing

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk together while slowly drizzling in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust acidity (add a pinch more salt or another 1/2 teaspoon vinegar if it needs brightness) or sweetness.

Make ahead and store

If not using immediately, transfer dressing to a sealed jar and refrigerate for up to 5 days. Shake well before using as oil may separate.