Vibrant Spring Mix Salad (Print Version)
Tender spring greens with crisp vegetables in zesty balsamic vinaigrette. Light and refreshing.
# What You Need:
→ Greens
01 - 5 oz spring mix salad greens (baby lettuces, arugula, spinach)
→ Fresh Vegetables
02 - 1 small cucumber, thinly sliced
03 - 8 cherry tomatoes, halved
04 - 1 small red bell pepper, thinly sliced
05 - 1/4 small red onion, thinly sliced
→ Additions
06 - 1.75 oz feta cheese, crumbled (optional)
07 - 1/3 cup toasted pecans or walnuts (optional)
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1.5 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the spring mix greens, cucumber, cherry tomatoes, bell pepper, and red onion.
02 - If using, sprinkle feta cheese and toasted nuts over the salad.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
04 - Drizzle dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately as a starter or side dish.
# Expert Tips:
01 -
- It comes together in ten frantic minutes when guests are already knocking at the door
- The vinaigrette hits that perfect sweet-tangy balance that makes people ask what you put in it
02 -
- Dress this salad at the absolute last second, even thirty minutes makes those tender baby leaves collapse under their own weight
- The dressing keeps beautifully in a jar for days, so I always double the recipe and keep the extra in the fridge
03 -
- Use a glass jar to shake your dressing, the measurement marks make it easy to double or halve the recipe
- If you're making this ahead, keep the dressing and nuts separate until the moment you serve