Side Salad Recipe

Rinse and dry greens

Rinse the mixed salad greens under cold water, then spin in a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels. Properly dried greens help the dressing cling and prevent wilting.

Halve the cherry tomatoes and place them in a medium bowl.

Seed the cucumber if desired, then thinly slice into half-moons or rounds and add to the tomatoes.

Very thinly slice the red onion. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Peel and julienne or shred the carrot and add to the bowl.

Toss the prepared vegetables gently to combine. Add the dried salad greens to a large serving bowl or divide among individual side salad bowls.

If using, sprinkle the crumbled feta or goat cheese and toasted nuts or seeds over the top of the salad just before dressing.

In a small bowl or jar, combine the lemon juice (or red wine vinegar), Dijon mustard, honey (if using), minced garlic (if using), salt, and pepper.

Whisk while slowly streaming in 3 tablespoons of extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, put all ingredients in a jar, secure the lid, and shake vigorously for 30 seconds.

Taste and adjust seasoning: add a pinch more salt, a dash more vinegar/lemon for brightness, or up to 1/2 teaspoon more honey if too tart.

Right before serving, drizzle the vinaigrette over the greens and vegetables — about 1 to 2 tablespoons per serving (for this recipe, use approximately 2 to 3 tablespoons total) — and toss gently to coat. Start with less dressing; you can always add more.

If desired, finish with the optional 1/2 tablespoon extra-virgin olive oil for sheen, an extra grind of black pepper, and a small pinch of flaky sea salt.

Serve immediately as a fresh side salad alongside your main dish.