Mixed Green (gf) Recipe

Wash and dry greens

Place the mixed greens in a large bowl. Rinse thoroughly under cold running water to remove grit. Use a salad spinner or pat dry with clean towels until greens are mostly dry to prevent dilution of dressing.

Prep tomatoes

If using cherry or grape tomatoes, halve them crosswise. If using larger tomatoes, cut into 1-inch pieces.

Cut broccoli

Trim the broccoli into small, bite-size florets (about 1-inch pieces). If desired, you can briefly blanch for 30 seconds in boiling water then shock in ice water for a brighter color and slightly tender texture — drain well before adding to salad.

Shred or julienne carrot

Peel the carrot and either coarsely grate it on the large holes of a box grater or cut into thin matchsticks (julienne). Measure about 1 cup when loosely packed.

Slice red onion

Peel the red onion and cut a small portion into very thin half-moons. If raw onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry to mellow flavor.

Slice cucumber

Trim the cucumber ends and slice into half-moons roughly 1/4-inch thick (or dice if preferred). If using English cucumber, peeling is optional.

In a large mixing bowl combine the dried mixed greens, halved tomatoes, broccoli florets, shredded carrot, sliced red onion, and cucumber. Toss gently to mix evenly.

If you plan to serve the salad shortly and want a light seasoning, drizzle 1 tablespoon fresh lemon juice and 1 teaspoon extra-virgin olive oil over the top, then sprinkle 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Toss gently to coat. Alternatively, wait to dress the salad at the table with desired gluten-free dressing.

Taste and adjust seasoning: add more lemon, salt or pepper as needed. If using optional add-ins, sprinkle toasted seeds or nuts and/or crumble the cheese over the top just before serving, or serve dressing on the side.

Transfer the salad to a serving bowl or divide among 4 plates. Serve immediately to keep greens crisp. Leftovers keep best undressed and stored in an airtight container in the refrigerator for up to 2 days.