Spring Mix Salad Greens (Printable)
Tender spring greens with crisp vegetables and zesty vinaigrette for a refreshing light meal or side.
# What you need:
→ Greens
01 - 5 oz spring mix salad greens (baby lettuces, arugula, spinach, etc.)
→ 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.
05 - Serve immediately as a starter or side dish.
# Expert Tips:
01 -
- The dressing comes together faster than you can find your phone to order takeout
- Even salad skeptics ask for seconds when the vinaigrette hits those tender baby greens just right
02 -
- Never dress salad until moments before serving or watch it turn into a sad, wilted disappointment
- The ratio of three parts oil to one part vinegar works, but adjusting to your taste makes it yours
03 -
- Massage a tiny bit of olive oil into tougher greens like kale if you mix them into your spring mix
- Taste your dressing on a leaf before pouring it over the whole salad