Rinse the mixed salad greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer the dry greens to a large salad bowl.

Prepare vegetables

Peel (if desired) and julienne or shred the carrots to make about 1 cup. Dice tomatoes to roughly 1/2-inch pieces to yield 1 cup. If using cucumber or red onion, thinly slice and set aside. Add the carrots and tomatoes (and optional cucumber/onion) to the bowl with the greens.

Cheese

Coarsely shred or grate the Monterey Jack and sharp cheddar. Sprinkle both cheeses over the salad greens and vegetables so they distribute evenly. Toss lightly to combine if you prefer the cheese mixed through the salad.

Optional Add-ins

If using toasted seeds or nuts, toast them briefly in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently to avoid burning. Allow to cool slightly, then sprinkle over the salad.

Dressing (Simple Vinaigrette)

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk or shake until the mustard and honey are incorporated. Slowly stream in the olive oil while whisking (or add oil to the jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning (add more salt, pepper, or a splash more vinegar or oil to reach desired balance).

Just before serving, drizzle the vinaigrette over the salad (start with about half of the dressing and add more to taste). Toss gently with tongs to coat the leaves evenly. Top with toasted seeds/nuts if using and serve immediately.