Green Mixed Recipe

Combine and emulsify

In a small bowl or jar, add balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk briefly to combine.

While whisking constantly, slowly pour in the olive oil in a thin stream until dressing is fully emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add a pinch more salt, a little more honey for sweetness, or more vinegar for brightness as needed. Set aside at room temperature.

Prepare vegetables

Rinse mixed greens thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Halve the cherry tomatoes. If using cucumber, slice thinly. If using red onion, slice very thin and separate into rings. Tear basil leaves into small pieces.

Place the dried mixed greens in a large bowl. Scatter the halved cherry tomatoes, cucumber slices, and red onion over the greens.

Drizzle about 2–3 tablespoons of the prepared balsamic vinaigrette over the salad (start with less; you can add more to taste). Gently toss the salad with salad tongs or clean hands until evenly coated.

Taste and adjust: if the salad seems underdressed, add another tablespoon of vinaigrette and toss again. If it needs more brightness, add a small squeeze of lemon or a pinch more salt.

Transfer the tossed salad to a serving bowl or individual plates. Sprinkle with optional parmesan shavings and toasted nuts if using. Serve immediately.