Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place the greens in a large salad bowl.

Halve the cherry tomatoes and add them to the bowl.

Thinly slice the cucumber and red onion. Add cucumber to the bowl and set onion aside if you prefer milder onion flavor (you can rinse sliced onion under cold water and drain to mellow it).

Peel and shred the carrot and add to the bowl.

If using avocado, dice it just before serving to prevent browning and add to the bowl last.

Roughly chop the nuts (walnuts or almonds) and toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly browned. Let cool slightly.

Measure out the crumbled cheese and dried cranberries and set aside.

Add the cooled toasted nuts, crumbled cheese, and dried cranberries to the salad just before tossing.

Make the dressing

In a small bowl or jar with a tight lid, combine the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Whisk vigorously (or shake the jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt or lemon juice if needed.

If you prefer a smoother dressing, let it rest for 5 minutes to allow flavors to meld; whisk again before using.

Drizzle about half of the dressing over the assembled salad, toss gently to combine, then add remaining dressing to taste. Toss again just before serving to evenly coat all ingredients.