Cut the very ends of the cucumber off, and then slice the cucumber (length wise) on the mandoline. You don't want your slices too thin or it will tear apart.

Cut cherry tomatoes into thin slices. With cutting off the ends, you should be able to get 2 slices out of one.

In a medium size bowl, add in mixed greens and balsamic vinaigrette. You don't want to add too much and over saturate the leaves. Just a nice light coating. Remember: you can always add in ingredients, but you can take them out.

Lay a slice of cucumber out, and in the middle of the cucumber add 1/2 a teaspoon of grated carrots.

Then you want to leaf stack the salad. So, you will pick up a few leaves of salad at a time to keep stacked. Probably about 10 -11 leaves should be fine.

Place the salad stack on top of the carrots, and then lift each side of the cucumber and mold in a roll formation...like salad sushi!

To complete the presentation, add a slice of cherry tomato on top and just a little pinch of grated carrots.