Garden Salad Recipe

Prepare greens

Rinse the mixed salad greens thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Tear or chop large leaves into bite-sized pieces and place in a large salad bowl.

Slice mushrooms

Wipe mushrooms with a damp cloth or quickly rinse and dry. Trim ends and slice mushrooms into 1/8–1/4-inch (3–6 mm) slices. Add mushrooms to the bowl with greens.

Prepare olives

If olives are whole, drain and pat dry. Slice large olives in half or quarters as preferred, then add to the salad bowl.

Shred carrots

Peel the carrot if desired and either julienne or grate it. Measure about 1 cup shredded/julienned and add to the bowl.

Slice red onion

Peel the red onion and cut in half. Slice thinly into half-moons (about 1–2 mm thick). If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Add optional tomatoes

If using cherry tomatoes, rinse and halve them and add to the salad bowl.

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 for 30–45 seconds (or close the jar and shake) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add a little more vinegar for tang, oil to mellow, or salt to taste.

Just before serving, pour about half to three-quarters of the dressing over the salad (you can reserve some to serve on the side). Toss gently but thoroughly so all ingredients are lightly coated.

Taste a small portion and add more dressing, salt, or pepper if needed. Sprinkle optional crumbled feta (or shaved Parmesan) and toasted nuts over the top if using.

Serve immediately on chilled plates or bowls to keep the greens crisp.