Tossed Greens Recipe

Wash and dry

Rinse the mixed salad greens thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels until mostly dry so dressing will adhere.

Seed and shred the red bell pepper: slice the pepper in half, remove seeds and membranes, then cut into thin strips or shred by cutting into very fine julienne so you have about 1 cup.

If using, thinly slice cucumber and red onion. Measure out 1 cup sprouts and set aside.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple), 1/2 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or close jar and shake) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

In a large salad bowl, add the dried mixed greens (6 cups). Drizzle about two-thirds of the dressing over the greens (reserve the remainder to finish). Gently toss with salad tongs or clean hands until the leaves are evenly coated but not soggy.

Add the shredded red bell pepper, sliced cucumber (if using), and sliced red onion (if using). Toss gently to combine.

Add the croutons and sprouts on top. Toss lightly one more time to distribute; be gentle so sprouts stay intact.

Taste and, if needed, add the remaining dressing a little at a time until desired flavor is reached. Finish with a light grind of black pepper if desired and serve immediately.