Side Salads Recipe

Prepare vegetables

Rinse the mixed greens thoroughly in cold water, spin or pat dry, and transfer to a large salad bowl. Rinse cherry tomatoes, halve them. Peel (if desired) and thinly slice the cucumber into half-moons until you have about 1/2 cup. Thinly slice the red onion into rings and separate. If using avocado or other add-ins, prepare them now (slice avocado, dice roasted beets, slice radish).

Add the halved cherry tomatoes, cucumber, and red onion to the bowl with the greens. Sprinkle the crumbled feta (or goat cheese) and the toasted chopped nuts on top. If using optional add-ins, add them now but hold avocado until just before serving to avoid browning.

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and black pepper. Taste and adjust: add up to 1/2 tsp more honey for sweetness or 1/2 tsp more vinegar for brightness.

If you prefer a creamier dressing, stir in 1-2 tablespoons of plain yogurt or mayonnaise (optional).

Right before serving, drizzle the vinaigrette over the salad. Start with about 2-3 tablespoons of dressing, toss gently with salad tongs to coat evenly. Taste and add more dressing if needed (typically 3-4 tbs for this quantity).

Top with additional crumbled cheese or nuts if desired. If using avocado, place slices on top last so they remain fresh-looking.

Serve immediately as a side salad. Leftover dressing can be stored in the refrigerator in a sealed container for up to 1 week; store unused salad components separately in airtight containers for 1-2 days for best freshness.