House Salad Recipe

Prep greens

Rinse the mixed salad greens and baby spinach under cold water. Spin or pat dry thoroughly using a salad spinner or clean kitchen towel. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber. Thinly slice the red onion and radishes. Peel and shred or julienne the carrot. Add all prepared vegetables to the bowl with the greens.

If using cheese and seeds, crumble the feta or goat cheese and sprinkle the toasted sunflower or pepita seeds over the vegetables; set aside to add after tossing with dressing.

Make vinaigrette

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt and black pepper. Whisk vigorously until the vinaigrette emulsifies and becomes slightly thickened (or shake the jar with the lid on for 20–30 seconds). Taste and adjust seasoning—add an extra 1/2 teaspoon vinegar for more tang or a pinch more salt if needed.

If dressing has been made ahead and separated, shake or whisk again to recombine before using.

Toss and serve

Drizzle about two-thirds of the vinaigrette over the salad and toss gently with salad tongs until all leaves and vegetables are evenly coated. Add the crumbled cheese and toasted seeds (if using) and toss lightly to combine. Taste; add more dressing if needed. Sprinkle chopped parsley and torn basil or mint over the top as a fresh garnish.

Serve immediately in individual bowls or on a large platter, passing any extra dressing at the table.