Make the vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper, to taste, together in a small glass jar. Seal with a lid and shake very well until emulsified. Set aside to allow the flavors time to mingle. Shake very well right before using. Side Note: We like a very tangy vinaigrette, if you don't, add more olive oil to the recipe.
Make the loaded garden salad by tearing the butter lettuce into pieces and placing it in a serving bowl or plate.
Top with tomatoes, cucumber, avocado, garbanzo beans (chickpeas), red onion, radishes, feta cheese, homemade croutons, dried cranberries, and sunflower seeds.
Drizzle with some of the well-whisked vinaigrette, to taste, and toss to coat evenly. Serve immediately with vinaigrette on the side. Enjoy.