Garden Salad Recipe

Wash and dry the salad greens thoroughly using a salad spinner or paper towels. Tear large leaves into bite-size pieces and place in a large mixing bowl.

Rinse the cherry tomatoes and cut each in half; add to the bowl.

Slice the cucumber thinly (leave skin on for texture or peel if preferred) and add to the bowl.

Peel and julienne or shred the carrot and add to the bowl.

Thinly slice radishes, red bell pepper, and scallions and add them to the bowl.

Whisk dressing

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk vigorously while slowly drizzling in the olive oil until the dressing emulsifies and becomes slightly thickened (or shake vigorously in a lidded jar). Taste and adjust seasoning.

Pour about half of the vinaigrette over the salad greens and vegetables. Toss gently with salad tongs or two large spoons until all components are lightly coated. Add more dressing to taste (reserve any leftover vinaigrette for another use).

Sprinkle the chopped fresh herbs over the salad and add the crumbled cheese and toasted seeds or nuts if using. Give a final gentle toss to incorporate.

Serve immediately on a platter or portion into individual bowls. Leftover dressed salad will wilt; if preparing ahead, keep dressing separate and add just before serving.