Side Salad Recipe

Prepare greens

Wash and thoroughly dry the salad greens. Tear or chop into bite-sized pieces if needed and place in a large mixing bowl.

Prepare tomato

Core and dice the tomato into 1/2-inch pieces (or slice into wedges). Add to the bowl with the greens.

Slice onion

Peel and very thinly slice 1/4 medium red onion. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add bacon

Crumble or chop the cooked bacon slices into bite-sized pieces and add to the salad bowl.

Add cheddar and croutons

Grate or shred the cheddar if needed and sprinkle the 1/4 cup over the salad. Add 1/2 cup croutons on top (reserve a few for garnish if desired).

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the dressing is emulsified, or close the jar and shake well for 20–30 seconds. Taste and adjust seasoning (add a little more vinegar if you want more tang, or a pinch more salt).

Just before serving, drizzle the dressing over the salad (start with about 2/3 of the dressing and toss to coat evenly). Add more dressing if desired, tossing gently so the greens stay crisp.

Transfer the dressed salad to a side plate or divide between two small plates. Garnish with the reserved croutons and an extra sprinkle of shredded cheddar if desired. Serve immediately.