#600 Farmer's Market Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed baby greens using a salad spinner or clean kitchen towels. Peel the carrot and use a vegetable peeler or julienne slicer to create thin ribbons. Slice the English cucumber in half lengthwise, remove seeds if watery, and thinly slice into half-moons. Thinly slice the red onion into half-rings; if you prefer a milder flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Assemble salad

In a large salad bowl, add the dried mixed greens. Top with the cucumber slices, carrot ribbons, red onion, and optional cherry tomatoes. If using, sprinkle the crumbled feta or goat cheese, toasted sunflower seeds or chopped walnuts, and torn basil leaves over the top. Keep the salad chilled while you finish the dressing.

Combine ingredients: In a small bowl or jar, add the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Emulsify: Whisk the mixture while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds. If the dressing is too thick, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until you reach the desired consistency.

Taste and adjust: Taste the vinaigrette and adjust seasoning as needed—add a pinch more salt, a splash more balsamic for brightness, or a touch more honey for sweetness.

Dress the salad: Right before serving, drizzle about 3–4 tablespoons of vinaigrette over the assembled salad (use less if adding cheese or nuts). Toss gently and evenly to coat the greens and vegetables. Serve any extra dressing on the side.