House Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly under cold water. Use a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry to ensure dressing clings and the salad isn't soggy.

Prep tomatoes

Rinse the cherry tomatoes and halve them. Place in a bowl or the salad bowl.

Slice cucumber

Peel if desired and slice the cucumber into half-moons about 1/4-inch thick. Add to the bowl with tomatoes.

Slice onion

Peel and cut the red onion into very thin slices. Separate into rings and add to the salad bowl; if onion is strong, rinse slices briefly under cold water and drain.

Shred carrot

Peel and grate or julienne the carrot and add to the bowl with the other vegetables.

In a small jar or bowl, combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened and well combined. Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if desired.

Place the dried mixed greens into a large serving bowl. Add the prepared cherry tomatoes, cucumber slices, red onion, and shredded carrot.

Drizzle about two-thirds of the vinaigrette over the salad (you can reserve the rest for guests or additional seasoning). Toss gently but thoroughly with tongs to coat all leaves and vegetables evenly.

Scatter the crumbled feta or goat cheese over the top, then sprinkle the toasted sunflower seeds (or pepitas) and croutons.

Serve immediately with the remaining dressing on the side so diners can add more if they like.