Spring Mix Salad Greens (Printable Version)

Crisp spring greens with fresh vegetables in zesty balsamic dressing

# 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
07 - 1/3 cup toasted pecans or walnuts

→ 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 Make:

01 - Thinly slice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes.
02 - Place the spring mix greens in a large salad bowl. Add the prepared cucumber, cherry tomatoes, bell pepper, and red onion.
03 - Sprinkle crumbled feta cheese and toasted nuts over the salad if desired.
04 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
05 - Drizzle the vinaigrette over the salad just before serving. Toss gently with tongs to coat all ingredients evenly. Serve immediately.

# Expert Tips:

01 -
  • The honey mustard vinaigrette strikes that perfect balance between tangy and sweet
  • You can prep everything ahead and just toss before serving
02 -
  • Never dress the salad until right before you eat or it gets soggy and sad
  • The vinaigrette keeps in the fridge for a week and actually gets better as the flavors meld
03 -
  • Dry your greens thoroughly with a salad spinner or towels so the dressing actually sticks
  • Taste your vinaigrette before adding it and adjust the honey or vinegar to your liking

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