Spring Mix Salad Greens (Printable)
Fresh spring greens with crisp vegetables and zesty vinaigrette ready in minutes.
# What You’ll 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
07 - 1/3 cup toasted pecans or walnuts
→ 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 Steps:
01 - Combine the spring mix greens, cucumber, cherry tomatoes, bell pepper, and red onion in a large salad bowl.
02 - Sprinkle feta cheese and toasted nuts over the salad mixture.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.
04 - Drizzle vinaigrette over salad just before serving. Toss gently to coat all ingredients evenly.
# Expert Advice:
01 -
- The homemade vinaigrette comes together in seconds but tastes restaurant-quality, making you question why you ever bought bottled dressing.
- You can customize it endlessly based on whats in your fridge or what looked best at the market today.
- It transforms simple greens into something guests assume took culinary school training to assemble.
02 -
- Dress salad immediately before serving, or the acid will break down the delicate greens and you will end up with a sad wilted situation.
- The vinaigrette can be made up to a week ahead and stored in the refrigerator, but bring it to room temperature before using.
03 -
- Dry your greens thoroughly with a salad spinner or towels before dressing, or the vinaigrette will slide right off.
- Taste your dressing before adding it to the salad and adjust the honey or vinegar based on your personal preference.