The Spot's Green Salad Recipe

Prep greens and vegetables

Rinse and dry the mixed salad greens thoroughly (use a salad spinner or paper towels). Place greens in a large serving bowl and chill briefly while preparing other components.

Cook edamame

If using frozen edamame, bring a small pot of salted water to a boil, add the edamame and cook 2–3 minutes until tender. Drain and rinse under cold water to stop cooking. Drain well and pat dry.

Prepare cucumber

Trim the ends of the english cucumber. If you prefer, peel partially. Thinly slice the cucumber crosswise into half-moons (about 1/8" thick) or thin rounds, then lightly salt (about 1/8 tsp) and set aside.

Make carrot ribbons

Wash and peel the carrots. Using a vegetable peeler, shave long ribbons from the carrots lengthwise until you reach the core. If ribbons are long, roll them and cut into 2–3" pieces for easy eating.

Prepare tomatoes and toss salad

Halve the cherry tomatoes. Add the edamame, cucumber slices, carrot ribbons, halved cherry tomatoes, and dried cranberries to the bowl with the greens. Sprinkle the chopped parsley (if using) on top. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss gently to combine just before dressing.

Make vinaigrette: In a small jar or bowl, combine the apple cider vinegar, Dijon mustard, honey, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk briefly while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

Dress the salad: Right before serving, pour about 3–4 tablespoons of vinaigrette over the salad (start with less; you can always add more). Toss gently to coat the ingredients evenly. Reserve any extra vinaigrette for serving.

Prepare garlic butter

Preheat the oven to 400°F (200°C). In a small bowl, mix the softened butter with the minced garlic, chopped parsley, grated Parmesan (if using), and 1/4 tsp salt until well combined.

Assemble and bake

Slice the baguette lengthwise or into 1" slices (for individual pieces). Spread the garlic butter evenly over the cut surfaces. Place the bread on a baking sheet, buttered side up. Bake 8–10 minutes until the butter melts and edges begin to turn golden. For crispier top, broil 1–2 minutes more—watch carefully to avoid burning.

Finish and serve

Remove garlic bread from the oven and let cool 1–2 minutes. Slice if you baked it whole, then serve warm alongside the dressed salad.