Rinse mixed salad greens and shredded iceberg under cold water. Spin or pat dry thoroughly with a salad spinner or clean kitchen towels so greens are dry. Place the 4 cups mixed greens and 1 cup shredded iceberg lettuce in a large salad bowl, gently toss to combine.

Vegetable Add-ins

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrot if not pre-shredded. Add all prepared vegetables to the bowl with the greens and toss lightly to distribute evenly.

Extras / Garnishes

Add garnishes

Sprinkle 1/2 cup croutons over the salad. If using, scatter 1/4 cup crumbled feta and 2 tablespoons toasted sunflower seeds or chopped walnuts on top. Keep croutons and seeds separate if serving later to maintain crunch.

Simple Vinaigrette (yields ~3/4 cup)

Make dressing

In a small bowl or jar add 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1/2 teaspoon minced garlic (optional), 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake to combine, then slowly stream in 1/2 cup extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning or sweetness as needed.

Dress salad

Just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette over the salad (about 2 to 3 tablespoons per serving) and toss gently to coat. Serve any remaining dressing on the side for diners to add more to taste.