Mixed Green Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Trim any thick stems. Place greens in a large salad bowl.

Tomato

Core and slice or cut the tomato into wedges about 1/2-inch thick. If the tomato is very juicy, gently squeeze out excess seeds or lay on paper towel for a minute to avoid watering down the salad.

Cucumber

Trim the cucumber ends and thinly slice (or half-moon slice) to produce about 1 cup of slices. If the skin is waxed or you prefer, peel partially or completely before slicing.

Radish

Trim radish tops and roots, then thinly slice on a mandoline or with a sharp knife to about 1/16-inch thickness for a crisp bite.

Carrot

Peel the carrot and julienne (matchstick) or use a box grater to shred. Aim for about 1/2 cup shredded or 1/2 cup julienned to distribute color and texture.

Onion & herbs (optional)

If using red onion, halve and cut into very thin slices, then separate into rings. Chop fresh parsley or herbs roughly and add to the bowl.

Add the prepared tomato, cucumber, radish, carrot, and optional onion/herbs to the bowl with the mixed greens and toss gently to combine. Keep the salad chilled until ready to dress—do not dress until serving to keep greens crisp.

Combine dressing ingredients

In a small bowl or jar, add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice or red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/2 teaspoon minced garlic (if using), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously with a fork or small whisk for 20–30 seconds until the dressing is emulsified (slightly thickened and combined). If using a jar, secure the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt, pepper, or a little additional lemon/vinegar if desired.

If you prepared the dressing ahead of time, give it a shake or whisk again before using to re-emulsify.

Just before serving, drizzle about half of the dressing evenly over the salad (start with less; you can add more after tossing).

Toss the salad gently but thoroughly with salad tongs to coat the greens and vegetables evenly. Taste and add more dressing if desired, tossing again.

Serve immediately on chilled plates or bowls. Leftover dressing can be stored refrigerated in a sealed container for up to 5 days; keep salad components separate to maintain crispness.