Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels; place in a large serving bowl. If not pre-shredded, peel and shred carrots, then measure 1/2 cup and add to the bowl. Dice tomatoes into small, bite-sized pieces (about 1/2-inch) and drain any excess juices; add 3/4 cup to the bowl. Shred or grate the Monterey Jack and sharp cheddar cheeses and combine; sprinkle evenly over the greens.

If using optional red onion or seeds/nuts, add the thinly sliced red onion (2 tbs) and toasted seeds or nuts (2 tbs) now.

Dressing

Make the vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened, or shake in a jar with a tight lid for 20–30 seconds. Taste and adjust seasoning — add up to 1/2 tbs lemon juice if you want more brightness.

If serving the dressing on the side, transfer to a small serving container. If tossing the salad to serve immediately, proceed to the next step.

Assemble & Serve

Just before serving, drizzle about two-thirds of the vinaigrette (or to taste) over the salad bowl. Gently toss the greens with tongs until all ingredients are evenly coated. Taste and add more dressing, salt, or pepper as desired.

Divide the salad into 4 individual portions (or serve family-style). Garnish each portion with a light extra sprinkle of shredded cheeses and the reserved seeds or nuts if desired.