House Salad Recipe

Prep greens

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towel. Tear any large leaves into bite-sized pieces and place in a large mixing bowl.

Prepare tomatoes

Wash cherry tomatoes and halve them if large. Add to the bowl with the greens.

Slice cucumber

Peel the cucumber if desired, then slice into half-moons about 1/4 inch thick (or dice if preferred). Add to the bowl.

Chop parsley

Rinse parsley, shake off excess water, remove thick stems, and chop leaves coarsely. Add to the bowl.

Slice red onion

Peel and thinly slice red onion. If raw red onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry. Add desired amount (about 1/4 cup) to the salad bowl.

Add beans and cranberries

Rinse and drain canned garbanzo beans, then add to the bowl along with dried cranberries.

Portion lemon wedges

Cut one lemon into 4 wedges and reserve for serving alongside the salad (4 wedges total).

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/8 teaspoon crushed red pepper flakes.

Whisk vigorously until emulsified (or screw the lid on the jar and shake until combined). Taste and adjust seasoning — add more salt, lemon, or honey as desired.

Keep the vinaigrette at room temperature and give it one last shake or whisk just before dressing the salad.

Just before serving, drizzle about 2-3 tablespoons of vinaigrette over the salad (start with 2 tablespoons and add more to taste). Toss gently to coat all ingredients evenly.

Divide the dressed salad among 2 to 4 plates (see servings). Garnish each portion with an extra sprinkle of dried cranberries and a lemon wedge on the side. Serve any remaining vinaigrette on the table.

Optional: For added texture or protein, top with toasted nuts (almonds, walnuts) or crumbled feta before serving.