Side Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, seed and thinly slice the cucumber, very thinly slice the red onion, and shred or grate the carrot. Place all prepared vegetables in a large mixing bowl.

If using cheese, crumble feta or shave Parmesan and set aside to sprinkle on the salad just before serving.

Make vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt and black pepper. Whisk briefly to blend, then slowly drizzle in the olive oil while whisking (or secure jar lid and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

Let the dressing sit for 2–3 minutes to allow flavors to meld while you finish assembling the salad.

Just before serving, pour about half to three-quarters of the vinaigrette over the salad bowl (reserve remainder for guests to add more if desired). Gently toss with salad tongs or clean hands until all ingredients are lightly coated. Taste and add more dressing if necessary.

Transfer the dressed salad to the serving plate or bowl. Sprinkle the crumbled feta or shaved Parmesan on top, then add optional garnishes such as toasted almonds or croutons for crunch.

Serve immediately so greens remain crisp. Pass any remaining dressing on the side.