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Ingredients
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Salad greens
Vegetables & add-ins
Herbs & finishing
Simple vinaigrette
Method
Salad greens
- 1
Wash and spin-dry the mixed baby greens and romaine. Tear larger romaine leaves into bite-sized pieces. Place greens in a large salad bowl and chill briefly while preparing other components.
Vegetables & add-ins
- 2
Halve the cherry tomatoes. Thinly slice the cucumber, red bell pepper, red onion, and radishes (if using). Shred the carrots if not pre-shredded.
- 3
Add the prepared vegetables to the bowl with the greens. If using cheese and seeds/nuts, sprinkle the crumbled cheese and toasted seeds or nuts over the top.
Herbs & finishing
- 4
Chop the parsley and tear the basil or mint (if using). Scatter herbs over the salad for fresh flavor and aroma.
Simple vinaigrette
- 5
Make the vinaigrette
In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey or maple syrup (if using), minced garlic (if using), salt and pepper. Whisk or shake to combine. Gradually drizzle in the olive oil while whisking or shaking until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning.
- 6
Just before serving, drizzle 2 to 3 tablespoons of vinaigrette over the salad (reserve any extra for guests). Gently toss the salad with salad tongs until everything is evenly coated. Add more vinaigrette sparingly to taste.
- 7
