House Salad Recipe

Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean kitchen towels so dressing clings and salad doesn't get soggy.

Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber. Thinly slice the red onion and rinse briefly if you want milder onion flavor; drain well.

Peel and julienne or shred the carrot. Thinly slice the radishes if using.

Place the dried greens in a large salad bowl. Add the halved tomatoes, cucumber slices, red onion, carrot, and radishes on top and toss gently to combine.

Make the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt, and black pepper. Whisk or shake to blend.

Slowly drizzle in the olive oil while whisking (or add olive oil to the jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add a pinch more salt, a splash more vinegar, or a touch more honey as desired.

Just before serving, pour about half to two-thirds of the vinaigrette over the salad (reserve some dressing for guests to add more if desired). Toss gently but thoroughly so all greens are lightly coated.

Sprinkle crumbled feta or goat cheese over the top if using. Scatter the toasted sunflower seeds or chopped walnuts and croutons across the salad for texture.

Finish with a final grind of black pepper if desired, serve immediately, and pass remaining dressing on the side.