Rinse the mixed salad greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large serving bowl.

Prep carrots and tomatoes

Peel and julienne or shred the carrots to measure 1 cup. Halve the cherry or grape tomatoes. Thinly slice 1/4 cup red onion if using. Add carrots, tomatoes and onion to the bowl with the greens.

Season base

Lightly sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper over the assembled vegetables and toss gently to combine. This helps the vegetables take on some initial seasoning before dressing.

Add croutons and garnish

Just before serving, add 1 cup croutons and 2 tablespoons chopped parsley (if using). Toss gently after dressing so croutons stay crisp as long as possible.

Simple Vinaigrette

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/2 teaspoon minced garlic (optional). Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously with a fork or small whisk for 20–30 seconds until mixture is combined and slightly thickened. If using a jar, close lid and shake until emulsified. Taste and adjust seasoning or acidity—add up to 1/2 teaspoon more vinegar or 1/4 teaspoon more salt if desired.

Dress salad

Right before serving, drizzle the vinaigrette over the salad—start with about half the vinaigrette (approximately 1.5 tablespoons) and toss gently. Add more to taste so greens are lightly coated but not soggy.