Start by washing and drying the Romaine and spring mix or iceberg lettuce thoroughly using a salad spinner for optimal dryness.

Chop the Romaine into bite-sized pieces, and tear the spring mix into smaller pieces if necessary.

In a large serving bowl, layer the chopped Romaine first, followed by the spring mix or iceberg lettuce.

Add halved cherry or grape tomatoes, sliced English cucumbers, thinly sliced red onion, button mushrooms, shredded carrots, and diced bell pepper.

In a small mason jar or mixing bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Seal the jar and shake until emulsified.

Cover the bowl and refrigerate if making ahead. Toss the salad with the vinaigrette right before serving.