Side Salad Recipe

Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean kitchen towels to avoid a soggy salad.

Place the dried greens in a large bowl and gently toss to loosen and aerate.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded or julienned carrot to the bowl with the greens.

If using, sprinkle the crumbled feta or shaved parmesan and the toasted sunflower seeds or chopped walnuts over the salad. Set the bowl aside while you make the dressing.

Combine

In a small bowl, jar, or measuring cup with a spout, add the red wine vinegar, fresh lemon juice, Dijon mustard, honey (or maple), minced garlic, salt and black pepper.

Emulsify

Whisk the ingredients together while slowly drizzling in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Alternatively, secure the lid on the jar and shake vigorously for 20–30 seconds.

Taste and adjust

Taste the vinaigrette and adjust seasoning as needed: add a pinch more salt, a little more honey for sweetness, or a splash more vinegar/lemon for brightness.

Just before serving, drizzle about half to three-quarters of the vinaigrette over the salad (start light so you don’t overdress). Gently toss the salad with tongs until evenly coated. Serve remaining dressing on the side.

Divide into 2–4 side-salad portions and serve immediately to keep greens crisp.