Spring Mix Salad with Fresh Vegetables (Printable)

Crisp spring greens with fresh vegetables and zesty vinaigrette—perfect quick light meal.

# What You Need:

→ Fresh Greens

01 - 5 oz spring mix salad greens (baby lettuces, arugula, spinach, etc.)

→ 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

→ Optional Toppings

06 - 1.75 oz feta cheese, crumbled
07 - 1/3 cup toasted pecans or walnuts

→ Balsamic Vinaigrette

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 - Place 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 vegetables if desired.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
04 - Drizzle vinaigrette over the salad immediately before serving. Toss gently with tongs or spoons to coat ingredients evenly.
05 - Plate the salad immediately as a light starter or refreshing side dish.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but looks like something from a restaurant
  • The dressing ratio is one I finally perfected after years of too tangy or too oily attempts
02 -
  • Dress the salad right before serving or the greens will collapse into something sad and wilted
  • I learned to taste the dressing before it hits the salad, adjusting the honey or salt as needed
03 -
  • Dry your greens completely or the dressing will slide right off onto the bottom of the bowl
  • Room temperature vegetables taste better than ice cold ones, let them sit out for 15 minutes

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