Mixed Green Salad Recipe

Wash and dry greens

Place the mixed salad greens in a large bowl or salad spinner. Rinse thoroughly under cold water, then spin or pat dry until mostly dry. Dry greens prevent wilt and watery dressing.

Prepare cherry tomatoes

Rinse the cherry tomatoes, then halve them with a sharp knife. Place in the bowl with the greens or a separate small bowl to keep ready.

Slice cucumber

If using an English cucumber, trim the ends and slice into half-moons about 1/4 inch thick. If skin is waxed and you prefer, peel before slicing. Add to the bowl with the tomatoes.

Shred carrot

Peel the carrot and either use a box grater to grate, a peeler to create ribbons, or julienne into matchsticks. Add to the salad bowl with the other vegetables.

Combine the prepared mixed greens, halved cherry tomatoes, sliced cucumber, and shredded carrot in a large serving bowl. Toss gently with clean hands or salad tongs to distribute ingredients evenly.

Add croutons on top or toss them in depending on preference (tossing will soften them slightly; adding on top keeps them crisp).

If using fresh parsley, chop finely and sprinkle over the salad as garnish.

Right before serving, drizzle your choice of dressing evenly over the salad. Use about 2-4 tablespoons (roughly 0.125–0.25 cups) per 2 servings; start with less and add more to taste.

Toss gently to coat all ingredients lightly and evenly. Taste and add more dressing, a pinch of salt, or a grind of black pepper if desired.

Divide the salad onto 2 plates (or 4 small side portions), ensuring croutons and tomato halves are distributed. Serve immediately so greens stay crisp.