Rinse mixed salad greens thoroughly under cold water. Spin in a salad spinner or pat dry with clean kitchen towels until mostly dry to prevent diluted dressing.

Slice onions and peppers

Peel the red onion and cut into thin half-moons to yield about 1/4 cup. Core and seed the green and red bell peppers, then thinly slice and measure 1/4 cup of each.

Dice tomato

Core the tomato and cut into 1/2-inch dice (or cut into 6 wedges). Measure approximately 1 medium tomato worth of pieces.

Prepare chosen toppings

If using optional toppings, prepare them now: crumble cheese, chop nuts, slice cucumber or avocado, warm/grill protein and slice if using, and portion croutons or dried fruit. Keep each topping in small bowls for easy assembly.

Assemble Salad

In a large bowl, add 4 cups of the dried mixed greens and gently toss to loosen.

Evenly distribute the prepared red onion (1/4 cup), green pepper (1/4 cup), red pepper (1/4 cup), and diced tomato (from 1 medium tomato) over the greens.

Add up to three optional toppings by distributing them evenly across the salad. Example combination: 1/4 cup crumbled feta, 2 tbsp toasted walnuts, and 2 tbsp dried cranberries.

Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, sprinkling evenly over the salad.

Dress and Serve

Just before serving, drizzle 3 tablespoons of your chosen vinaigrette (raspberry or balsamic) evenly over the salad. If serving more aggressively dressed, add in 1 tablespoon increments to taste.

Gently toss the salad with clean salad tongs or two large spoons until ingredients are evenly coated with dressing. Take care not to bruise delicate greens.

Divide the salad between 2 plates or bowls, garnish with any remaining toppings if desired, and serve immediately.