Mix Salad Recipe

Wash and dry

Rinse the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, red onion, and carrot under cold water. Spin or pat the greens dry thoroughly to prevent a soggy salad.

Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red bell pepper and red onion, and julienne or grate the carrot. Place all prepared vegetables in a large mixing bowl.

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

Whisk vigorously or secure the lid and shake the jar until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning with more salt, acid, or sweetener as desired.

Add the dried mixed greens to the bowl with the prepared vegetables. If using, add the crumbled feta, toasted nuts, diced avocado, and chopped fresh herbs.

Pour the vinaigrette over the salad — start with about two-thirds of the dressing (approximately 1.5 tablespoons) and gently toss with salad tongs or clean hands until everything is evenly coated. Add more dressing if needed, a little at a time, to avoid overdressing.

Taste and adjust final seasoning with salt, pepper, or an extra squeeze of lemon juice. Serve immediately to maintain crispness.