Tossed Salad Recipe

Wash and dry greens

Rinse romaine and mixed baby greens under cold water. Spin in a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels until mostly dry (excess water will dilute the dressing). Tear large romaine leaves into bite-sized pieces.

Prep vegetables

Halve the cherry tomatoes; peel (if desired) and slice the cucumber into half-moons to equal about 1/2 cup. Thinly slice the red onion into rings and separate. Shred or julienne the carrot to yield about 1/2 cup.

Combine dressing ingredients

In a small bowl or jar, add 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously for 20–30 seconds until the dressing is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add a pinch more salt or a little more vinegar if you prefer tangier dressing.

In a large bowl, combine the dried romaine and mixed baby greens. Add the halved cherry tomatoes, cucumber slices, red onion, and shredded carrot. Toss gently to mix the vegetables evenly through the greens.

Drizzle about half of the vinaigrette over the salad (you can always add more after tossing). Using salad tongs or clean hands, toss the salad until the dressing lightly coats the leaves and vegetables. Taste a leaf — add remaining dressing if needed and toss again lightly.

If using add-ins, sprinkle the crumbled feta, sliced kalamata olives, and toasted sunflower seeds or chopped walnuts over the top and give a final gentle toss or leave them on top for presentation.

Serve immediately on individual plates or a shared platter. Provide extra dressing on the side for guests who want more.