Tossed Salad Recipe

Wash and dry

Rinse the romaine and mixed baby greens thoroughly under cold running water. Spin or pat dry with a clean kitchen towel or salad spinner until mostly dry. Excess water will dilute dressing.

Tear or chop the romaine into bite-size pieces (about 1–2 inch pieces). Place romaine and baby greens in a large mixing bowl.

Slice cherry tomatoes in half and add to the bowl.

Peel (if desired) and slice the cucumber into quarter-moons or thin rounds to make about 1/4 cup; add to the bowl.

Add the shredded carrot, thinly sliced red onion, and thin strips of red bell pepper to the bowl.

If using, sprinkle crumbled feta, toasted seeds or nuts, and croutons on top of the greens and vegetables. These may be held back and added individually to each plated salad if preferred.

Choose your dressing (olive oil + balsamic, ranch, or Italian). If using the simple vinaigrette, whisk together 1.5 tablespoons olive oil with 0.5 tablespoon balsamic vinegar in a small cup and season with a pinch of salt and a grind of pepper.

Drizzle approximately 2 tablespoons of your chosen dressing over the salad in the mixing bowl. Toss gently but thoroughly using salad tongs or clean hands to coat all ingredients evenly. Add more dressing in 1/2 tablespoon increments if you prefer a wetter salad.

Taste and adjust seasoning: sprinkle up to 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper across the salad, tossing once more to distribute.

Portion the tossed salad into small serving bowls or plates. Add any reserved extra toppings to each portion as desired and serve immediately alongside the remaining dressing on the side for guests who want more.