Mixed Green Salad Recipe

Prepare lettuces

Wash the romaine and mixed greens thoroughly under cold running water. Spin or pat dry until mostly moisture-free. Chop romaine into bite-size pieces if leaves are large and transfer to a large mixing bowl.

Prep vegetables

Peel and julienne or grate the carrot to yield about 1 cup. Slice the cucumber lengthwise, remove seeds if desired, and cut into half-moons to make 1/2 cup. Halve the cherry tomatoes (or quarter if large) to make 1 cup. Drain the jarred roasted red peppers and slice into 1/2-inch strips to make 1/2 cup. If using, thinly slice 2 tablespoons (about 1/4 cup) red onion and finely chop 2 tablespoons fresh parsley.

Assemble salad

Add the carrots, cucumber, cherry tomatoes, roasted red peppers, red onion (if using), and parsley to the bowl with the lettuces. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the salad and gently toss to combine, ensuring even distribution of ingredients.

Combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 clove minced garlic, and 1 tablespoon finely minced shallot (if using) in a small bowl or jar. Whisk or shake to combine.

While whisking continuously, slowly stream in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, place all ingredients in a jar, secure lid, and shake vigorously for 30–45 seconds.

Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust sweetness, acidity, or seasoning (add up to 1/2 teaspoon more honey or 1/2 teaspoon more vinegar) to your preference.

If not using immediately, refrigerate in a sealed container for up to 5 days. Bring to room temperature and re-whisk or shake before using.

Just before serving, drizzle about 2–3 tablespoons of the balsamic vinaigrette over the assembled salad (start with less; you can always add more). Gently toss the salad to coat the ingredients evenly but avoid overdressing.

Divide the salad among 2 plates or bowls. Taste and adjust with a final pinch of salt and a grind of black pepper if desired. Serve immediately.