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Ingredients
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Salad
Dressings (choose one)
Method
Salad
- 1
Prepare cucumbers
Wash the cucumber. If the skin is thick, peel every other stripe; otherwise leave skin on. Slice the cucumber lengthwise if large, then thinly slice into half-moons about 1/8–1/4 inch thick. Place in a large mixing bowl.
- 2
Prepare greens and vegetables
Wash and spin or pat dry the mixed salad greens. Tear any large leaves into bite-sized pieces and add them to the bowl with the cucumber. Halve the cherry tomatoes and add. Peel the carrot and use a vegetable peeler or grater to make thin ribbons or shreds; add to the bowl. Thinly slice the red onion into half-moons, separate the rings, and add to the bowl.
- 3
Add herbs and optional toppings
Chop the fresh herbs and sprinkle over the salad. If using, add crumbled feta and toasted sunflower seeds or sliced almonds.
- 4
Season
Sprinkle the measured salt and black pepper over the assembled salad and toss lightly to distribute seasoning before dressing.
Dressings (choose one)
- 5
Classic vinaigrette (if selected)
In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar (or white wine vinegar), 1 teaspoon Dijon mustard, and 1/4 teaspoon salt and a pinch of black pepper. Close jar and shake or whisk until emulsified. Measure 1/4 cup for the salad; reserve any extra for another use.
- 6
Creamy ranch (if selected)
In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons buttermilk (or milk), 1 teaspoon lemon juice, 1/2 teaspoon dried dill (or 1 tablespoon chopped fresh), 1/4 teaspoon garlic powder, and a pinch of salt and pepper until smooth. Use 1/4 cup to dress the salad.
- 7
Lemon herb dressing (if selected)
Whisk together 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 tablespoon finely chopped fresh herbs (parsley, basil or cilantro), and a pinch of salt and pepper. Use 1/4 cup on the salad.
- 8
Dress and toss
Add the chosen dressing (about 1/4 cup) to the salad bowl. Gently toss the salad with tongs or salad servers until the dressing evenly coats the greens and vegetables. Taste and adjust seasoning with additional salt, pepper, or a drizzle (1 teaspoon) of olive oil if desired.
- 9
Serve
Divide the tossed salad among 4 plates or bowls and serve immediately so the greens remain crisp.