Spring Mix Salad Vinaigrette (Printer-friendly)
A fresh mix of spring greens with cherry tomatoes and cucumber dressed in a tangy vinaigrette.
# What You Need:
→ Salad Base
01 - 6 cups spring mix salad greens (mesclun, baby lettuces, arugula, etc.)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup crumbled feta cheese
07 - 2 tablespoons toasted sunflower seeds or sliced almonds
→ Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine spring mix greens, cherry tomatoes, cucumber, red onion, shredded carrots, feta cheese, and toasted seeds in a large salad bowl.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle vinaigrette over salad immediately before serving and toss gently with tongs to coat all ingredients evenly.
04 - Taste salad and adjust salt or pepper as needed. Serve promptly to maintain crisp texture.
# Expert Tips:
01 -
- The vinaigrette emulsifies into this silky restaurant-quality dressing that puts store-bought versions to shame
- You can throw it together in under ten minutes but it tastes like something from a fancy bistro
02 -
- Dress the salad immediately before serving or the greens will wilt and lose that irresistible crunch
- The vinaigrette keeps in the refrigerator for up to a week, so make a double batch and save yourself time
03 -
- Make the vinaigrette in a jar and shake it—no whisk required and easy storage
- If your greens seem tired, soak them in ice water for 15 minutes to restore crispness