Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with paper towels). Halve the cherry tomatoes, thinly slice the cucumber, and very thinly slice the red onion. Shred the carrot if not pre-shredded.

In a large bowl, combine the dried salad greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrot. Toss gently to mix.

Sprinkle the crumbled feta or goat cheese over the top and add toasted seeds if using. Hold off on dressing until right before serving.

Simple Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), and fresh lemon juice. Add the salt and black pepper and whisk lightly to dissolve the salt.

Slowly stream in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a few drops of lemon if desired.

Just before serving, drizzle about half the vinaigrette over the tossed salad and gently toss to coat. Reserve any extra dressing on the side in case a guest wants more.

Sides

Portion the salt & pepper kettle chips into a small bowl or place them alongside the plated salad. Serve chips at room temperature so they remain crisp.