House Mesclun Salad Recipe

Prepare greens

Gently transfer 6 cups of mesclun (spring mix) into a large salad bowl. If the greens are wet, spin them in a salad spinner or pat dry with paper towels so the dressing adheres.

Slice mushrooms

Clean 1 cup mushrooms by wiping with a damp cloth. Trim stems if needed and slice mushrooms about 1/8" thick (or quarter small mushrooms). Scatter evenly over the greens.

Dice tomato

Core and dice 1 medium tomato into 1/2-inch pieces (or cut into wedges if preferred). Add to the bowl with the greens and mushrooms.

Thinly slice onion

Peel and slice 1/4 cup red onion into very thin half-moons. If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Add garnish

Chiffonade or roughly chop 2 tablespoons fresh parsley and sprinkle over the salad (optional).

Combine base ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain yogurt (or sour cream) until smooth.

Add flavorings

Whisk in 1 tablespoon extra-virgin olive oil, 1 tablespoon white wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), and 1/2 teaspoon minced garlic.

Season and adjust

Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste the dressing and adjust acidity or sweetness as needed (add more vinegar/lemon for tang, more honey for sweetness).

Thin to desired consistency

If the dressing is too thick, whisk in up to 2 teaspoons cold water, 1 teaspoon at a time, until it reaches a creamy but pourable consistency.

Chill briefly (optional)

For best flavor, refrigerate the dressing for 10–15 minutes to allow flavors to meld. Whisk again just before using.

Dress the salad

Drizzle the desired amount of creamy house sauce over the prepared salad (typically 3–4 tablespoons for 4 servings). Toss gently to coat the greens and vegetables evenly. Serve immediately.