Going Green Recipe

Wash and prepare greens

Rinse the mixed salad greens thoroughly in cold water. Spin or pat dry with paper towels until mostly dry (excess water will dilute the dressing). Place the greens in a large mixing bowl.

Prepare vegetables and extras

Peel (if desired) and thinly slice the cucumber into half-moons. Halve the cherry tomatoes. If using grapes or apple, wash and halve small grapes or core and thinly slice the apple. Shred the carrots if not pre-shredded. Add shredded carrots, cucumber, tomatoes, and fruit (if using) to the bowl with the greens.

Add cheese and seeds

If using cheese, sprinkle the shredded cheddar or cubes over the salad. Toast sunflower seeds or sliced almonds in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly golden; let cool slightly and sprinkle over the salad.

Combine dressing

In a small jar or bowl, combine the olive oil, lemon juice (or vinegar), honey, Dijon mustard (if using), salt, and pepper. Close the jar and shake vigorously for 15–20 seconds (or whisk in bowl) until the dressing is emulsified and slightly thickened.

Taste and adjust

Taste the dressing and adjust sweetness, acidity, or salt: add another 1/2 tsp honey if too tart, or another 1/2 tsp lemon juice/vinegar if too sweet. For kids, keep the dressing mild and slightly sweet.

Pour about half of the dressing over the salad and gently toss with salad tongs to coat evenly. Add more dressing a little at a time until the greens are lightly coated (you may not need all dressing).

Transfer salad to a serving bowl or divide into 4 small kid-sized portions. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days.