Garden Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry to help the dressing adhere.

Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, peel and shred or ribbon the carrot, and thinly slice the red onion. Place all prepared vegetables in a large serving bowl or on a platter, leaving room to toss.

In a small bowl or jar, combine the Dijon mustard, honey (or maple syrup), minced garlic, red wine vinegar, salt, and pepper. Whisk briefly to blend.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified and smooth. Taste and adjust seasoning — add a pinch more salt, pepper, or a little additional vinegar if you prefer a brighter acidity.

Add the washed and dried greens to the bowl with the prepared vegetables. If using avocado, slice it and add it just before dressing to avoid browning.

Pour about two-thirds of the vinaigrette over the salad (reserve the remainder to offer on the side). Gently toss the salad with salad tongs or clean hands until the greens and vegetables are lightly and evenly coated. Add more dressing if desired, a little at a time.

If using optional add-ins, sprinkle the crumbled feta and chopped toasted nuts over the top after tossing so they remain distributed and not all at the bottom.

Serve immediately on chilled plates or in a large bowl. Offer remaining dressing on the side for people to add more to taste.