Tossed Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion. Place all prepared vegetables in a large mixing bowl.

Season and add toppings

Add the croutons and grated Parmesan (if using) to the bowl with the vegetables. Sprinkle the 1/4 tsp salt and 1/8 tsp black pepper over the salad components and toss gently to combine and distribute seasonings.

Finish and garnish

Just before serving, pour the desired amount of house dressing over the salad (see dressing directions). Toss the salad gently but thoroughly so all leaves are lightly coated. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve immediately.

In a small bowl or jar with a tight lid, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk briefly (or close the jar and shake) to combine the ingredients.

While whisking constantly (or with the jar closed and shaking vigorously), slowly drizzle in 1/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust sweetness, acidity, or salt to preference—add more honey for sweetness or another 1/2 teaspoon vinegar for brightness.

Let the dressing rest for 5 minutes at room temperature to allow flavors to meld. Shake or whisk again right before using. Store any leftover dressing in the refrigerator for up to 5 days; bring to room temperature and re-emulsify by shaking before using.