House Salad Recipe

Prepare vegetables

Rinse the spring mix under cold water in a salad spinner or colander; spin or pat dry thoroughly so the leaves are crisp. Peel the carrot and either julienne or shred it into approximately 1 cup. Wash the cucumber, trim the ends, and slice thinly (about 1/8-inch slices). Rinse the cherry tomatoes and halve them. If using red onion, slice very thinly into rings or half-rings.

Place the dried spring mix in a large mixing bowl. Add the prepared carrots, cucumber slices, and halved cherry tomatoes. Toss gently to combine so ingredients are evenly distributed.

If using optional ingredients, crumble the cheese, measure the toasted nuts or seeds, and scatter the red onion slices, cheese, and nuts over the tossed salad just before adding dressing so textures remain distinct.

Make vinaigrette

In a small bowl, jar, or measuring cup combine the red wine vinegar, Dijon mustard, and honey. Whisk briefly to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper; taste and adjust seasoning — add more vinegar for brightness, more honey for sweetness, or a pinch more salt if needed.

Dress the salad: Pour about half of the dressing over the salad and toss gently to coat the leaves and vegetables evenly. If the salad looks dry, add the remaining dressing a little at a time until you reach the desired coating. Be careful not to overdress.

Transfer the dressed salad to a serving bowl or divide among plates. Sprinkle any remaining optional add-ins (cheese, nuts/seeds) on top. Serve immediately so the greens stay crisp.