Dinner Salad Recipe

Prepare lettuce

If not pre-washed, rinse the romaine or mixed greens under cold water, spin or pat dry thoroughly, then tear into bite-sized pieces and place in a large salad bowl (about 6 cups loosely packed).

Prepare tomato

Core and dice the tomato into roughly 1/2-inch pieces. If using a very juicy tomato, remove some seeds to avoid sogginess. Add diced tomato to the bowl with the lettuce.

Add olives and sprouts

Slice the pitted black olives if not pre-sliced and add about 1 cup to the salad. Rinse and drain the alfalfa sprouts and add 1 cup on top of the greens. Toss gently to distribute the ingredients.

Add cheese

Sprinkle 3 tablespoons of shredded cheddar (or cheese blend) evenly over the salad.

Make the dressing: In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1/2 teaspoon finely minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and slightly thickens.

Taste and adjust: Taste the dressing and adjust seasoning. Add a little more vinegar for tang, more honey for sweetness, or a pinch more salt and pepper as desired.

Dress the salad: Drizzle about half to two-thirds of the dressing over the salad (start with less to avoid overdressing). Gently toss the salad with salad tongs or clean hands until all ingredients are lightly coated. Add more dressing as needed to reach preferred coating.

Optional add-ins: Sprinkle 2 tablespoons toasted sunflower seeds or chopped walnuts over the top for crunch, if using. Serve with a lemon wedge on the side to squeeze over for extra brightness.

Portion and serve: Divide the salad into 2 to 3 servings, transfer to individual plates or bowls, and serve immediately so the greens remain crisp.