Spring Mix Salad Greens Vegetables (Printable version)
Tender spring greens with crisp vegetables and zesty balsamic vinaigrette.
# What You'll 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 Prepare:
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 if using.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until well combined.
04 - Drizzle dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately as a starter or side dish.
# Expert advice:
01 -
- The vinaigrette comes together in seconds but tastes restaurant-quality
- Perfect for those nights when you want something vibrant but don't want to turn on the oven
- The crunch from the nuts and creaminess from optional feta creates incredible texture
02 -
- Dressing delicate greens too early makes them soggy, so wait until the last minute
- Toasting nuts transforms them from forgettable to unforgettable
- Red onion can overpower if cut too thick, so aim for paper-thin slices
03 -
- Dry your greens thoroughly, otherwise the dressing slides right off
- Let the vinaigrette sit for 5 minutes before using to let flavors meld