Classic Tossed Salad Recipe

Mixed greens: A blend of various leafy greens such as lettuce, spinach, and arugula, providing a mix of textures and flavors.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness and color to the salad.

Cucumber: Crisp and refreshing, cucumbers add a nice crunch to the salad.

Red onion: Thinly sliced for a mild, tangy flavor that complements the other ingredients.

Olive oil: A healthy fat that forms the base of the salad dressing, adding richness and smoothness.

Red wine vinegar: Provides acidity and a slight tang to balance the dressing.

Dijon mustard: Adds a subtle tang and depth of flavor to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Pepper: Adds a touch of heat and complexity to the salad.

To enhance the flavor of your mixed greens, consider using a variety of lettuces such as arugula, spinach, and romaine. This will add different textures and tastes to your salad. Additionally, when whisking together the olive oil, red wine vinegar, and dijon mustard, make sure to do so vigorously to create a well-emulsified dressing. This ensures that the dressing coats the vegetables evenly, enhancing the overall flavor of the salad.

• mixed greens - Substitute with spinach: Spinach provides a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• sliced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, suitable for salads.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter taste, which can be a good alternative for those who find red onions too strong.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good replacement.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, suitable for salad dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with a bit more texture.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor, often used for aesthetic reasons in light-colored dishes.

• To keep your mixed greens crisp and fresh, store them in a salad spinner or a container lined with paper towels. This helps absorb any excess moisture, preventing wilting.
• Store the cherry tomatoes separately in a breathable container at room temperature. Refrigeration can alter their texture and flavor.
• Keep the sliced cucumber and red onion in airtight containers in the refrigerator. This will maintain their crunch and prevent them from drying out.
• For the dressing, mix the olive oil, red wine vinegar, and dijon mustard in a small jar with a tight-fitting lid. Store it in the refrigerator for up to a week. Shake well before using.
• If you need to prepare the salad in advance, keep all components separate and combine them just before serving to maintain the best texture and flavor.
• Avoid freezing the salad as the vegetables will lose their crispness and become mushy upon thawing. However, you can freeze the dressing in an ice cube tray and thaw individual portions as needed.
• When ready to serve, toss the mixed greens, cherry tomatoes, cucumber, and red onion together in a large bowl. Drizzle with the dressing and mix well to ensure every bite is flavorful and fresh.

• If you must reheat the salad, it's best to separate the mixed greens from the other ingredients. The greens can wilt and lose their crispness when heated.
• For the cherry tomatoes, cucumber, and red onion, you can lightly sauté them in a pan with a bit of olive oil over medium heat for about 2-3 minutes. This will warm them up without making them too soft.
• Alternatively, you can place the non-greens in a microwave-safe dish and microwave on medium power for 30-second intervals, stirring in between, until they are warmed to your liking.
• Once the other ingredients are warmed, toss them back with the fresh mixed greens and add a bit more dressing if needed to refresh the flavors.
• If you prefer a cold salad, simply enjoy it straight from the fridge without reheating. The flavors will still be delightful and refreshing.

• Large mixing bowl: Use this to combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Small bowl: Perfect for whisking together the olive oil, red wine vinegar, dijon mustard, salt, and pepper to make the dressing.

• Whisk: Essential for blending the dressing ingredients smoothly.

• Salad tongs: Handy for tossing the salad to ensure the dressing is evenly distributed.

• Salad spinner: Ideal for washing and drying the mixed greens thoroughly.

• Chef's knife: Necessary for slicing the cucumber and red onion.

• Cutting board: Provides a stable surface for chopping the vegetables.

• Measuring cups: Useful for accurately measuring the mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: Important for measuring the olive oil, red wine vinegar, and dijon mustard.

Pre-wash and dry greens: Buy pre-washed and dried mixed greens to save time on preparation.

Use pre-sliced vegetables: Purchase pre-sliced cucumber and red onion to cut down on chopping time.

Make dressing in advance: Whisk together olive oil, red wine vinegar, and dijon mustard ahead of time and store in the fridge.

Batch prep ingredients: Prepare larger quantities of cherry tomatoes and other veggies for multiple salads throughout the week.