Spring Mix Salad with Vegetables (Printer-friendly)
Tender spring greens with crisp vegetables and tangy balsamic 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 It:
01 - Combine spring mix greens, sliced cucumber, halved cherry tomatoes, sliced red bell pepper, and sliced red onion in a large salad bowl.
02 - Sprinkle crumbled feta cheese and toasted pecans or walnuts over the salad if desired.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or jar until emulsified and smooth.
04 - Drizzle vinaigrette over salad immediately before serving. Toss gently with tongs or large spoons to coat all ingredients evenly.
05 - Serve immediately as a light appetizer or refreshing side dish.
# Expert Tips:
01 -
- The dressing comes together in seconds but tastes like something you would get at a restaurant
- You can prep everything ahead and just toss when you are ready to eat
- It works as a light lunch or beside practically anything you are grilling
02 -
- Dressed greens wilt quickly, so never add the dressing until you are actually sitting down to eat
- A room temperature salad tastes better than one that has been chilling in the refrigerator for hours
- The dressing keeps in the refrigerator for a week and actually tastes better the next day
03 -
- Dry your greens thoroughly after washing, or the dressing will slide right off
- Toast your nuts in a dry pan over medium heat, shaking frequently, until they smell fragrant