Vegetable Salad Recipe

Wash and dry

Rinse romaine lettuce and baby spinach under cold water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Chop lettuce and spinach

Trim core from romaine, then chop leaves into bite-sized pieces. Roughly chop the baby spinach if leaves are large. Place both in a large salad bowl.

Prepare other vegetables

Halve cherry tomatoes. Peel (optional) and quarter the cucumber lengthwise, then slice into half-moons about 1/4 inch thick to make ~1 cup. Remove seeds and core from the red bell pepper and cut into 1/2-inch dice. Peel and shred carrots if not pre-shredded. Thinly slice the red onion and separate into rings or small strips.

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt and black pepper. Whisk vigorously for 30 seconds or secure the jar lid and shake until emulsified and slightly thickened. Taste and adjust seasoning: add more vinegar for tang, more honey for sweetness, or a pinch more salt if needed.

Add cherry tomatoes, cucumber slices, diced red bell pepper, shredded carrots, and sliced red onion to the bowl with the chopped romaine and spinach. Toss gently to combine.

Pour about two-thirds of the vinaigrette over the salad (reserve the rest). Toss lightly but thoroughly so the dressing coats leaves and vegetables without wilting them. Add more dressing if needed to taste.

Sprinkle crumbled feta, toasted sunflower seeds and chopped fresh parsley over the top. Give one gentle final toss just to distribute toppings, or leave toppings on top for presentation.

Serve immediately, passing the remaining vinaigrette at the table. Leftover salad and dressing can be stored separately in the refrigerator for up to 2 days; keep greens and dressing separate to avoid sogginess.