Side Salad Recipe

Wash the mixed salad greens thoroughly and spin or pat dry. Place 4 cups of dry greens into a large mixing bowl.

Halve the cherry tomatoes (about 12). Add them to the bowl with the greens.

Peel (if desired) and thinly slice half a cucumber (about ½ cucumber). If cucumber is very large, use ½ cup sliced. Add to the bowl.

Thinly slice about 2 tablespoons (very thin slices) of red onion. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain, then add to the bowl.

Peel and use a vegetable peeler or julienne the half carrot into thin ribbons (about ½ carrot). Add to the bowl.

Make the dressing

In a small jar or a bowl, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously or close the jar and shake until the dressing is emulsified and smooth.

Drizzle about half of the dressing over the salad (reserve the rest to taste). Gently toss the salad with tongs or salad servers until vegetables are evenly coated.

Scatter ½ cup toasted croutons over the tossed salad.

Sprinkle 2 tablespoons crumbled feta or shaved Parmesan over the top.

Taste and adjust seasoning: add more salt, pepper, or remaining dressing as needed. Serve immediately as a side salad.