Rinse romaine and spinach thoroughly under cold water. Spin or pat dry until mostly moisture-free. Tear romaine into 1–2 inch pieces; leave baby spinach whole. Place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel the cucumber if desired, slice lengthwise and thinly slice into half-moons (about 1/4 inch). Thinly slice the red onion into half-moons and separate the rings. Peel and use a box grater or peeler to shave the carrot into ribbons or thin strips. Core, seed and thinly slice the green bell pepper. Add all prepared vegetables to the bowl with greens.

Add-ins & toppings

Toast the nuts: heat a small skillet over medium heat, add walnuts (or pecans) and toast, stirring, for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool. If larger pieces remain, roughly chop. Crumble the feta and measure the dried cranberries. Hold these aside to add just before serving.

Mama's vinaigrette

Make the dressing

Mince the garlic finely or press through a garlic press. In a small jar or bowl, combine red wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt and black pepper. Whisk until blended. Slowly stream in the olive oil while whisking vigorously (or close jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt or a touch more honey if needed.

Dress the salad: Pour about two-thirds of the dressing over the salad bowl and toss gently but thoroughly to coat leaves and vegetables. Add more dressing as needed to reach desired coating — reserve leftover dressing in the refrigerator for up to 5 days.

Finish and serve: Sprinkle crumbled feta, toasted nuts and dried cranberries over the top. Toss lightly again if you prefer even distribution, or leave arranged on top for presentation. Serve immediately.