Garden Recipe

Prepare vegetables

Wash and dry the mixed seasonal greens thoroughly (use a salad spinner or pat dry with towels). Core and dice tomatoes into 1/2-inch pieces to yield about 1 cup. Peel (if desired) and slice or quarter the cucumber, then cut into 1/4-inch half-moons to yield 1 cup. Peel and shred or julienne the carrots to yield 1 cup.

In a large salad bowl, combine the dried greens, diced tomatoes, sliced cucumber, and shredded carrots. Toss gently to distribute ingredients evenly.

Add the shredded cheddar and shredded Monterey Jack to the bowl. Toss gently to combine so cheese is distributed through the greens.

Just before serving, sprinkle the croutons over the top and toss lightly to incorporate (or reserve croutons to keep them crunchier and add to individual portions).

In a small bowl or jar with a tight-fitting lid, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more honey if you prefer a sweeter dressing.

Drizzle about half of the dressing over the salad, toss gently to coat evenly, then add more dressing to taste so the salad is lightly dressed but not soggy (typically 2–3 tablespoons per 2 servings).

Serve immediately so greens remain crisp.