Rinse the mixed salad greens thoroughly under cold water. Spin or pat dry using a salad spinner or clean kitchen towels until leaves are mostly dry to help dressing adhere. Tear any large leaves into bite-sized pieces.

Prepare carrots and tomatoes

If not already shredded, peel the carrots and either shred them on a box grater or julienne into thin matchsticks until you have about 1 cup. Core and dice the tomatoes into roughly 1/2-inch pieces; if tomatoes are very juicy, remove seeds with a spoon to avoid watering down the salad.

Assemble salad

In a large bowl, combine the dried mixed greens (6 cups), shredded Monterey Jack (1 cup), shredded cheddar (1 cup), shredded/julienned carrots (1 cup), and diced tomatoes (1 cup). Toss gently with salad tongs or clean hands to distribute ingredients evenly.

DRESSING (simple vinaigrette)

Make the vinaigrette: in a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until emulsified. Taste and adjust seasoning; add the optional 1/2 tbs lemon juice if you want brighter acidity.

Dress the salad: drizzle about 2 to 3 tablespoons of the vinaigrette over the assembled salad (start with less; you can always add more). Toss gently to coat evenly, then taste and add more dressing if desired. Reserve any extra dressing for guests to add to their plates.

GARNISH / OPTIONAL

Finish and serve: sprinkle the chopped fresh herbs over the dressed salad for a fresh note. Serve immediately so greens stay crisp. If preparing ahead, keep dressing separate and toss just before serving to prevent soggy leaves.