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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare vegetables
Rinse the mixed baby field greens thoroughly in cold water and spin or pat dry until mostly moisture-free. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons to equal about 1/2 cup. Shred or julienne carrots if not pre-shredded. Thinly slice red onion into rings and separate slightly so they disperse through the salad.
- 2
Assemble
In a large salad bowl, combine 6 cups of dried mixed field greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/2 cup shredded carrots, and 1/4 cup thinly sliced red onion. Toss gently to mix.
- 3
Finish and serve
Just before serving, crumble 1/4 cup feta cheese over the tossed greens and sprinkle 2 tablespoons toasted sliced almonds. Drizzle the dressing over the salad (see Dressing section) and gently toss to coat. Taste and adjust with a small pinch more salt or pepper if desired, then transfer to individual plates or a serving bowl.
Dressing
- 4
Make the dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/2 teaspoon minced garlic. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust acidity or sweetness: add up to another 1/2 teaspoon honey for sweetness or a splash more vinegar for brightness.
- 5
Store or use
If not using immediately, cover and refrigerate for up to 3 days. Bring to room temperature and whisk or shake again before using. For this recipe, use all the dressing to lightly coat the salad components described in the Salad section.