Side Tossed Salad Recipe

Prepare vegetables

Rinse mixed salad greens thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Place greens in a large bowl.

Halve the cherry tomatoes and add them to the bowl.

Peel the cucumber if desired, thinly slice it and add to the bowl with the greens.

Very thinly slice the red onion (use a mandoline or sharp knife) and add to the bowl. If you prefer a milder onion flavor, soak slices in cold water for 5 minutes, then drain.

Julienne or shred the carrot and add to the salad bowl. Add any optional sliced radish or bell pepper now.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust: add the optional 1/2 tsp lemon juice if you want more brightness, or more salt/pepper to taste.

If you prefer a smoother, less garlicky dressing, let it sit for 5 minutes to mellow or strain out large garlic pieces.

Toss and serve

Just before serving, drizzle about half of the dressing over the salad greens and vegetables (reserve extra dressing for picky eaters). Gently toss with salad tongs or clean hands until vegetables are evenly coated but not soggy. Taste and add more dressing if needed.

Sprinkle the crumbled feta or shaved Parmesan over the tossed salad, then scatter the toasted nuts or seeds on top for crunch.

Serve immediately as a side salad. Any leftover dressing can be stored in a sealed container in the refrigerator for up to 5 days.