Mixed Green Recipe

Wash and dry

Rinse the mixed greens, cherry tomatoes, broccoli, carrot, red onion, and cucumber under cold water. Use a salad spinner or thoroughly pat greens and vegetables dry with clean kitchen towels or paper towels to prevent a watery salad.

Prepare tomatoes and broccoli

If using larger tomatoes, quarter or halve them so they equal about 1 cup. Cut broccoli into small, bite-sized florets (about 1 cup). If broccoli is very firm, blanch in boiling water for 30–45 seconds then plunge into ice water to keep crisp-tender; drain well.

Shred and slice

Peel and julienne or shred 1 medium carrot. Thinly slice about 1/4 cup red onion (adjust to taste). Slice the cucumber into half-moons or rounds, removing seeds if preferred, to equal about 1/2 cup.

Combine the prepared vegetables and greens in a large salad bowl, tossing gently to distribute evenly.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice (or red wine vinegar), ½ teaspoon Dijon mustard, ½ teaspoon honey (or maple syrup), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.

Whisk briskly until emulsified, or seal the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add more lemon/vinegar for acidity, more honey for sweetness, or more salt as needed.

Just before serving, drizzle about two-thirds of the dressing over the salad bowl (reserve remaining dressing in case guests want more). Toss gently and thoroughly so the dressing coats the greens and vegetables without wilting them.

If using, sprinkle 2 teaspoons toasted sunflower seeds or chopped nuts and 2 tablespoons crumbled feta or shaved Parmesan on top.

Serve immediately, passing any reserved dressing at the table.