Small Side Garden Salad Recipe

Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean kitchen towels; excess water will dilute the dressing and make the salad soggy.

Place 4 cups of the dried mixed greens into a medium mixing bowl or directly into the serving bowl.

Slice the cherry tomatoes in half and add them to the greens.

Thinly slice ½ cup cucumber and add to the bowl.

Very thinly slice about 2 tablespoons red onion (use a mandoline or sharp knife) and add to the bowl. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain.

Add 2 tablespoons shredded carrot for color and slight sweetness.

If using, sprinkle 2 teaspoons crumbled feta or goat cheese evenly over the salad.

Add 1 tablespoon toasted walnuts or sliced almonds for crunch. If nuts are not already toasted, spread them on a small dry skillet over medium heat and toast, shaking frequently, for 2–3 minutes until fragrant; cool slightly before adding.

Scatter 2 tablespoons croutons over the top just before serving to preserve crunch.

Make the vinaigrette

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 0.5 teaspoon Dijon mustard, 0.5 teaspoon honey or maple syrup, 0.5 teaspoon fresh lemon juice, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Whisk briefly to combine.

Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing emulsifies (appears slightly thickened and uniform). If using a jar, add all ingredients, screw on lid and shake vigorously for 15–20 seconds.

Taste and adjust seasoning: add a pinch more salt, a few drops of lemon, or a bit more honey to balance acidity as needed.

Just before serving, drizzle about half of the vinaigrette over the salad (about 1 to 1.5 tablespoons) and gently toss with salad tongs or two large spoons to coat the leaves evenly. Add more dressing to taste but avoid overdressing — the goal is light coating.

Top with any optional toppings (cheese, nuts, croutons) and serve immediately.