Mixed House Greens Recipe

Prepare vegetables

Wash all salad greens and baby spinach thoroughly in cold water. Spin or pat dry with paper towels until mostly dry to prevent watering down the dressing.

Cut cucumber

Peel if desired and slice the cucumber into half-moons about 1/4-inch thick to yield roughly 1/2 cup. Drain any excess moisture on a paper towel.

Halve tomatoes

Slice cherry tomatoes in half; if large, quarter them to total about 1 cup.

Slice onion and chop herbs

Thinly slice red onion into half-moon slivers and soak in cold water for 5 minutes if you want milder flavor, then drain. Finely chop parsley or chives to make about 2 tbsp.

Assemble greens

In a large bowl, gently combine the dried mixed greens and baby spinach. Add the cucumber, cherry tomatoes, red onion, and chopped herbs. Toss lightly to distribute.

Emulsify dressing

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously for 20–30 seconds or close the jar and shake until the dressing is well emulsified and slightly thickened.

Taste and adjust

Taste the dressing and adjust seasoning: add a little more salt for brightness, a squeeze of lemon or extra vinegar for acidity, or a touch more honey if you prefer sweeter.

Dress the salad

Just before serving, drizzle about half to two-thirds of the dressing over the greens and gently toss to coat evenly. Add more dressing as needed to lightly coat all leaves—avoid overdressing.

Add extras

Sprinkle the toasted nuts or seeds (2 tbsp) and crumbled cheese (2 tbsp) over the dressed salad. If using, serve with lemon wedges alongside for extra brightness.

Final toss and serve

Give the salad one final gentle toss to combine garnishes. Divide among 4 plates or serve family-style in the large bowl. Serve immediately so the greens remain crisp.