House Salad Recipe

Prepare vegetables and cheeses

Wash and spin-dry the mixed salad greens thoroughly; place in a large salad bowl. If not pre-shredded, peel and shred the carrot(s) using a box grater or mandoline and measure 1 cup packed. Dice tomatoes into approximately 1/2-inch pieces; remove seeds if you prefer a less watery salad. Shred the monterey jack and cheddar cheeses and measure 1/2 cup of each.

Add shredded carrots and diced tomatoes to the bowl with the greens, tossing gently to combine so ingredients are evenly distributed.

Sprinkle the shredded monterey jack and cheddar over the top of the mixed greens mixture or toss in gently for even distribution, keeping some on top for presentation.

Make the dressing

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and a pinch (about 1/8 teaspoon) freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning (add more salt, pepper, or honey to balance acidity).

Just before serving, drizzle desired amount of dressing (about 1 to 2 tablespoons per serving) over the salad and toss gently to coat. Alternatively, serve dressing on the side.

Sprinkle 2 tablespoons toasted sunflower seeds or chopped walnuts over the dressed salad for crunch. Squeeze lemon wedge over the salad lightly if you want extra brightness.

Divide the salad into 4 even portions and serve immediately to preserve crispness.