Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds or half-moons. Thinly slice the red onion and radishes. Shred the carrot if not pre-shredded.

Make Vinaigrette (if using)

Classic Dijon Vinaigrette

In a small bowl or jar, combine 1 tbsp vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or acid as needed.

If serving creamy dressing, transfer 1/2 cup ranch or Caesar to a small bowl and chill until ready to serve.

Assemble Salad

In a large bowl, combine the dried mixed greens, halved cherry tomatoes, cucumber slices, shredded carrot, red onion, and radish slices. Toss gently to distribute ingredients evenly.

Add the toasted sunflower seeds or sliced almonds and croutons, reserving a small sprinkle for garnish.

If using crumbled feta or goat cheese, sprinkle it evenly over the salad.

Dress & Serve

If dressing the entire salad: pour the prepared vinaigrette over the salad — start with about half (roughly 2 tbsp) and toss gently; add more to taste so the leaves are lightly coated but not soggy.

If serving dressings on the side: place vinaigrette and/or creamy dressing in small bowls or ramekins and allow diners to add to taste.

Transfer salad to individual plates or a serving bowl, finish with the reserved seeds/crumbs, and serve immediately.