House Salad Recipe

Wash and dry greens

Place the mixed salad greens in a large bowl or salad spinner. Rinse under cold water, spin or pat dry thoroughly so leaves are dry to the touch (excess water will dilute the dressing).

Prep cucumber

Trim the cucumber ends, halve lengthwise and thinly slice crosswise into half-moons (or quarter lengthwise then slice for larger pieces). Add to a separate bowl.

Prep tomatoes

If using cherry/grape tomatoes, halve them. If using larger tomatoes, dice into bite-sized pieces. Add to the bowl with cucumber.

Slice onion

Thinly slice the red onion into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes then drain and pat dry.

Shred carrot and slice radishes

Peel the carrot and either shave or grate into thin ribbons or matchsticks. Thinly slice the radishes. Add both to the bowl with the other vegetables.

Gently toss the prepared vegetables together and add them to the large bowl with the dried salad greens when ready to assemble.

If making homemade croutons: toss 2 cups cubed bread with 1 tablespoon olive oil, a pinch of salt and 1/4 teaspoon garlic powder, then bake at 375°F (190°C) for 10–12 minutes until golden. Otherwise measure out store-bought croutons.

Toast seeds if desired: heat a small dry skillet over medium heat, add the sunflower or pumpkin seeds and toast, stirring, for 2–3 minutes until fragrant. Remove from heat and cool.

Crumble the feta or goat cheese (if using) and set aside.

Combine the dressing ingredients: in a small jar or bowl whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust salt, pepper or sweetness as needed.

Alternatively, shake the ingredients in a jar with a tight lid for 20–30 seconds until combined.

Place the dried salad greens in a large serving bowl. Add the prepared cucumber, tomatoes, red onion, carrot, and radishes on top.

Drizzle about two-thirds of the dressing over the salad (reserve the rest for guests to add more). Toss gently but thoroughly to coat leaves and vegetables evenly.

Sprinkle the croutons, toasted seeds and crumbled cheese over the tossed salad. Add additional salt and pepper to taste if needed.

Serve immediately, passing remaining dressing on the side.