House Salad Recipe
mixed greens, jack, cheddar, carrots, diced tomatoes
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Ingredients
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Salad
Dressing & Finish
Method
Salad
- 1
Prepare vegetables and cheese
Wash the mixed greens in a large bowl or salad spinner; spin or pat dry thoroughly so the dressing will cling. Place 6 cups of dried mixed greens into a large salad bowl. Add 1/2 cup shredded Monterey Jack and 1/2 cup shredded cheddar, distributing evenly. Add 1/2 cup peeled and shredded or julienned carrots. Add 1 cup diced tomatoes, gently folding them in so they don't crush.
Dressing & Finish
- 2
Make dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice if using. Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and becomes slightly thickened.
- 3
Dress the salad
Taste the dressing and adjust seasoning if necessary (more salt, pepper, or vinegar). Pour about half the dressing (about 2 tablespoons) over the salad and toss gently to coat the greens, cheeses, carrots, and tomatoes evenly. Add more dressing as desired, tossing between additions, until the salad is lightly but evenly dressed. Avoid overdressing; the salad should be lightly glossy, not soggy.
- 4
