Green Salad Recipe

Prepare produce

Rinse the Arcadian mixed greens thoroughly in cold water, then spin or pat dry until mostly dry. Place the greens in a large mixing bowl. Peel the carrot and either julienne or use a grater to shred until you have about 1 cup. Trim the cucumber, halve lengthwise, remove seeds if desired, and thinly slice to yield 1/2 cup. Halve the grape tomatoes. Add the carrots, cucumber, and tomatoes to the bowl with the greens.

If using, pick or roughly chop the cilantro or basil and reserve for garnish.

Make the vinaigrette

In a small bowl or jar, combine the rice wine vinegar, honey, grated fresh ginger, Dijon mustard, minced garlic, soy sauce (or tamari), and lemon juice. Whisk or shake to combine. While whisking (or with the jar lid on), slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and season with salt and freshly ground black pepper; adjust honey for sweetness or vinegar for brightness as needed.

If not serving immediately, store the vinaigrette in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and shake well before using.

Just before serving, pour about 2 to 3 tablespoons of the vinaigrette over the salad (start with 2 tablespoons; you can add more to taste). Gently toss the greens and vegetables with tongs or salad servers until evenly coated. Taste and add an additional 1 tablespoon of dressing if desired. Sprinkle the reserved cilantro or basil over the salad as garnish.

Transfer to individual plates or a serving bowl and serve immediately so the greens remain crisp.