Spring Mix Salad Greens (Printable Version)
Tender spring greens with crisp vegetables and zesty vinaigrette
# 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
# How To Make:
01 - Combine spring mix greens, cucumber, cherry tomatoes, bell pepper, and red onion in a large salad bowl.
02 - Sprinkle crumbled feta cheese and toasted nuts over the salad if desired.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Drizzle dressing over salad immediately before serving. Toss gently to coat evenly and serve as a starter or side dish.
# Expert Advice:
01 -
- It comes together in literally ten minutes but looks like something from a restaurant
- You can customize it with whatever fresh produce looks best at the market
02 -
- The dressing needs to be made right before serving or it will separate
- Dress the salad at the last possible moment so the greens stay crisp
03 -
- Toasting the nuts in a dry skillet over medium heat for 3 to 4 minutes transforms their flavor completely
- The dressing ratio that works for me is three parts oil to one part vinegar, but adjust to your taste