Spring Mix Salad Greens (Printable)

Tender spring greens with crisp vegetables and zesty vinaigrette—ready in just 10 minutes.

# 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

# 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 if desired.
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.
05 - Serve immediately as a light starter or refreshing side dish.

# Expert Advice:

01 -
  • This salad comes together in literally ten minutes but looks like something from a restaurant kitchen
  • The dressing ratio here is perfect, not too acidic, not too heavy, just right for letting those tender greens shine through
02 -
  • Never dress this salad ahead of time or it will collapse into a soggy heap, the greens are too tender to sit in acid
  • The dressing makes enough for two salads but keeps for a week in the fridge, just bring it to room temperature and whisk again before using
03 -
  • Dry your greens thoroughly, even damp leaves will reject the dressing and you will end up with puddles at the bottom of the bowl
  • Use a very large bowl for tossing, you need room to lift and fold without crushing everything

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