Tossed Salad Recipe

Prepare vegetables

Wash and thoroughly dry the salad greens using a salad spinner or clean kitchen towels. Drying prevents a soggy salad and helps dressing cling.

Trim and halve cherry tomatoes, slice cucumber into 1/4-inch half-moons, thinly slice red bell pepper and red onion, and julienne or shred the carrot. Place prepared vegetables in a large salad bowl.

Add the dried salad greens to the bowl and gently toss with the vegetables to distribute them evenly.

If using, sprinkle crumbled feta or shaved Parmesan and toasted nuts or seeds over the top but do not mix in yet (reserve for final toss).

Emulsify dressing

In a small bowl or jar with a tight lid, add 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and the minced garlic. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or close the jar and shake vigorously for 30 seconds) until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon if desired.

If you prefer a milder garlic flavor, let the dressing sit 5–10 minutes before using to mellow the raw garlic.

Just before serving, drizzle about half of the dressing (around 2 tbsp) evenly over the salad bowl. Gently toss the greens and vegetables with salad tongs or two large spoons until coated. Add more dressing to taste — typically 2–3 tbsp total for this quantity.

Scatter the reserved cheese and toasted nuts/seeds over the tossed salad and give one gentle final toss to combine.

Transfer to individual plates or serve family-style. Serve immediately so the greens remain crisp.