Veggie(gf) Recipe

Wash and dry the mixed salad greens thoroughly. Place the greens in a large salad bowl and gently fluff to separate leaves.

Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, shredded carrots, and thinly sliced red onion to the bowl on top of the greens.

Crumble the feta if not pre-crumbled and sprinkle half of the feta and half of the shredded cheddar evenly over the salad base.

Reserve the remaining cheeses to garnish after tossing so you get pockets of cheese texture in the finished salad.

Pit and slice the olives if needed and add them to the salad bowl with the toasted sunflower seeds and chopped parsley.

Toss gently to distribute add-ins evenly among the vegetables and cheeses.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened (about 30 seconds). Taste and adjust seasoning — add more lemon for brightness, more salt for seasoning, or a touch more honey if you prefer sweeter.

Just before serving, pour about three-quarters of the dressing over the salad. Gently toss the salad using tongs or salad forks to coat vegetables and greens evenly without bruising delicate leaves.

Add the reserved feta and cheddar on top as a garnish, then drizzle any remaining dressing over the finished salad if desired.

Divide the salad among 4 plates or serve family-style in the large bowl. Finish each portion with an extra sprinkle of sunflower seeds and chopped parsley for color and crunch.

This salad is gluten-free. If you want to keep it dairy-free/vegan, omit the cheeses and substitute with additional toasted seeds or a scoop of smashed chickpeas.