Side Tossed Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Shred or julienne the carrot and thinly slice radishes if using. Place all prepared vegetables into a large mixing bowl.

Add the optional cheese and toasted seeds or nuts to the bowl if using. Toss gently to combine so the ingredients are evenly distributed.

Make dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt, and pepper. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

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

Just before serving, pour about half to three-quarters of the dressing over the salad (reserve some dressing for guests to add more if desired). Gently toss the salad with salad tongs or clean hands for 10–15 seconds to coat the greens and vegetables evenly. Add more dressing to taste if needed.

Transfer the tossed salad to a serving bowl or divide into side-plate portions. Serve immediately so the greens remain crisp.