Side Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and julienne or shred the carrot.

In a large bowl, combine the dried salad greens, cherry tomatoes, cucumber slices, red onion, and shredded carrot. Toss gently to mix evenly.

If using cheese or seeds/nuts, sprinkle the crumbled feta or shaved Parmesan and the toasted sunflower seeds or chopped walnuts over the top just before serving.

Make vinaigrette

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, salt, and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add all ingredients to a jar, seal, and shake vigorously) until the dressing emulsifies and is smooth.

Taste the dressing and adjust seasoning — add a pinch more salt, a touch more honey for sweetness, or a little more vinegar for brightness as desired.

Just before serving, drizzle about half to three-quarters of the dressing over the salad (reserve any extra for individuals to add). Toss gently to coat the greens and vegetables evenly.

Serve immediately as a fresh side salad alongside main dishes.