Build Your Own Salad Recipe

Wash and dry

Rinse the mixed baby greens and romaine lettuce thoroughly under cold water. Use a salad spinner or clean kitchen towels to dry completely to prevent a soggy salad (about 2–3 minutes).

Chop the romaine into roughly 1-inch pieces and place both greens in a large serving bowl. Toss gently to combine.

Prepare the vegetables: halve the cherry tomatoes, peel and slice the cucumber, julienne the red bell pepper, thinly slice the red onion, shred the carrot, and dice the avocado just before assembly to avoid browning. Arrange each vegetable in separate small bowls or in sections on top of the greens for a build-your-own layout.

Prepare proteins: if using grilled chicken, slice two cooked breasts into strips. If vegetarian, drain and rinse one 15-oz can of chickpeas and pat dry. Quarter the hard-boiled eggs. Crumble the feta, chop the toasted nuts, and measure the dried cranberries. Place each item in its own bowl or laid out on the salad so diners can choose.

Add croutons and chopped fresh herbs to separate bowls. Keep crunchy items separate until ready to serve so they remain crisp.

Make vinaigrette

In a small jar or bowl combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 1 minced garlic clove. Add 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously (or shake in a jar with lid) until emulsified, about 30 seconds. Taste and adjust seasoning.

If desired, make additional dressings (e.g., ranch or balsamic) to provide variety for build-your-own guests.

Set out the large bowl of greens and the separate bowls of vegetables, proteins, cheeses, nuts, dried fruit, croutons, and dressing so each person can assemble their salad to taste. Encourage layering: greens first, then veggies, protein, cheese, nuts/fruit, croutons, herbs, and a light drizzle of dressing (about 1–2 tbsp per serving).

For a single pre-built salad: place 2 cups of mixed greens + 1/3 cup romaine in a bowl, top with 1/4 cup cherry tomatoes, 2 tbsp cucumber, 1 tbsp bell pepper, 1 tbsp shredded carrot, 1/4 avocado, 3–4 slices grilled chicken (or 1/3 cup chickpeas), half a hard-boiled egg, 2 tbsp feta, 1 tbsp chopped nuts, 1 tbsp dried cranberries, 2 tbsp croutons, chopped herbs, and finish with 1–2 tbsp vinaigrette. Toss gently and serve immediately.

Leftovers: keep components separate. Store dressing in a sealed container in the refrigerator up to 5 days. Store greens and toppings in airtight containers and assemble just before serving to maintain texture.