Side Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrots if not pre-shredded.

Assemble

In a medium bowl, combine 4 cups mixed greens, 3/4 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 2 tablespoons thinly sliced red onion, and 1/4 cup shredded carrots. Toss gently to distribute ingredients evenly.

Finish

Add 1 teaspoon fresh lemon juice and 1 teaspoon extra-virgin olive oil to the salad along with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; toss lightly. This light seasoning ensures the salad is flavorful if the diner prefers minimal dressing. If using optional toppings, sprinkle 2 tablespoons crumbled feta or shaved parmesan, 1 tablespoon toasted sunflower seeds or sliced almonds, and 1 tablespoon chopped fresh herbs (parsley or basil) over the top.

Balsamic vinaigrette

In a small bowl or jar combine 1 tablespoon balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard and 1/4 teaspoon honey (optional). Whisk or shake vigorously until emulsified. Taste and adjust salt and pepper as needed. Drizzle about 1 to 2 tablespoons over the assembled salad per serving, or serve on the side.

Creamy ranch

In a small bowl whisk together 1 tablespoon mayonnaise, 1 tablespoon sour cream or Greek yogurt, and 1 tablespoon buttermilk (or milk) until smooth. Stir in 1/2 teaspoon finely chopped fresh chives and 1/2 teaspoon combined dried dill, garlic powder and onion powder. Thin with additional milk to desired consistency. Serve 1 to 2 tablespoons per salad or on the side.

Lemon vinaigrette

Whisk together 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon Dijon mustard and 1/4 teaspoon honey (optional) until combined and slightly emulsified. Season with a pinch of salt and pepper. Use 1 to 2 tablespoons per salad or serve on the side.