Tossed Salad Recipe

Wash the romaine, mixed greens, and iceberg under cold running water. Spin or pat dry thoroughly to remove excess moisture so the dressing will cling.

Tear or chop the romaine and iceberg into bite-sized pieces and place in a large salad bowl. Add the mixed baby greens on top.

Halve the cherry tomatoes and add them to the bowl.

Peel, seed (if desired) and thinly slice the cucumber; add to the bowl.

Thinly slice the red bell pepper and red onion; add both to the bowl.

Peel and julienne or grate the carrot, slice the radishes thinly, and add them to the salad bowl.

If using avocado, dice it just before serving and gently fold it into the salad to avoid browning.

Sprinkle the croutons, shredded cheese, and toasted seeds or nuts over the assembled salad. Hold a small portion of croutons aside if serving later to keep them crisp.

Make the vinaigrette

In a small bowl or jar combine the olive oil, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk vigorously or shake with the jar lid on until emulsified and slightly thickened, about 30 seconds.

Taste the dressing and adjust seasoning: add more vinegar for acidity, more honey for sweetness, or a pinch more salt if needed.

Just before serving, pour about half of the vinaigrette over the salad (roughly 2 tbsp) and gently toss with salad tongs to coat evenly. Add more dressing if desired, a tablespoon at a time, until lightly dressed.

Top with the reserved croutons (if any) and serve immediately. Provide extra dressing on the side for guests who want more.