Spring Mix Salad with Vegetables (Printer-friendly)

Tender spring greens with crisp vegetables in zesty vinaigrette

# 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 (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 Guide:

01 - Combine spring mix greens, cucumber, cherry tomatoes, bell pepper, and red onion in a large salad bowl
02 - Sprinkle crumbled 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 until emulsified
04 - Drizzle dressing over salad just before serving. Toss gently to coat evenly. Serve immediately as a starter or side dish

# Expert Advice:

01 -
  • It comes together in literally ten minutes but looks like something from a restaurant
  • The honey-mustard dressing strikes that perfect balance between tangy and sweet
02 -
  • The dressing will separate if you make it ahead, just give it a quick whisk before using
  • This salad starts wilting pretty quickly once dressed, so only add as much as you'll eat right away
03 -
  • Dry your greens really thoroughly after washing so the dressing actually sticks instead of sliding right off
  • Toast your nuts in a dry pan for 3-4 minutes until fragrant, watching closely so they don't burn

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