Spring Mix Salad Vinaigrette

My grandmother had this rule about salads: they should look like someone gathered them from a garden five minutes ago. She would pluck lettuce and herbs right before dinner, and that fresh, just-picked taste became my standard for what a salad could be. This spring mix brings that energy without requiring a backyard garden.

Last summer I served this at a backyard dinner party and watched my friend Mike, who claims to hate salad, go back for thirds. Sometimes the simplest dishes are the ones that surprise people the most.

Ingredients

• 6 cups spring mix salad greens: Mesclun, baby lettuces, and arugula provide variety in texture and flavor, from peppery to mild
• 1 cup cherry tomatoes, halved: Cherry tomatoes are sweeter and more reliable year-round than larger varieties
• 1/2 cucumber, thinly sliced: English cucumbers work beautifully since they have thinner skin and fewer seeds
• 1/4 red onion, thinly sliced: The sharpness of red onion balances the sweet vegetables perfectly
• 1/4 cup shredded carrots: These add crunch and a pop of color that makes the salad feel vibrant
• 1/4 cup crumbled feta cheese: Salty, creamy feta pulls all the fresh flavors together
• 2 tablespoons toasted sunflower seeds: Toasting the seeds first adds a nutty depth you will notice immediately
• 3 tablespoons extra-virgin olive oil: Good olive oil matters here since it is the foundation of the dressing
• 1 tablespoon red wine vinegar: This provides the perfect acid balance without being too sharp
• 1 teaspoon Dijon mustard: The mustard helps emulsify the dressing so it coats every leaf evenly
• 1 teaspoon honey or maple syrup: Just enough sweetness to round out the acidity
• 1 small garlic clove, minced: Fresh garlic adds a subtle kick that elevates the entire vinaigrette
• Salt and freshly ground black pepper: Season generously since the dressing needs to stand up to the greens

Instructions

Build Your Base:

In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Add the feta cheese and toasted seeds if you are using them.

Whisk the Vinaigrette:

In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until completely emulsified. The mixture should look thick and creamy.

Dress and Toss:

Drizzle the vinaigrette over the salad just before serving. Toss gently with tongs until every leaf is lightly coated.

Adjust and Serve:

Taste and add more salt or pepper if needed. Serve immediately while the greens still have their crisp bite.

Save

This recipe became my go-to for dinner parties because it looks impressive but takes almost no effort. People always assume I spent way more time on it than I actually did.

Choosing the Best Greens

Not all spring mixes are created equal. Look for packages where the greens still look perky and vibrant, with no slimy leaves or yellowing edges. The mix should have some variety in color and texture, with tender baby lettuces alongside peppery arugula or spicy mizuna. I have found that organic mixes often have better flavor and last longer in the refrigerator.

Make-Ahead Tips

You can prep all the vegetables hours ahead and keep them in separate containers in the refrigerator. The vinaigrette can be made up to three days in advance and stored in a sealed jar. Just bring it to room temperature and shake well before using. The only thing you must do last-minute is the actual tossing and serving.

Serving Suggestions

This salad works beautifully alongside grilled fish, roasted chicken, or as part of a larger Mediterranean spread. The tangy vinaigrette cuts through rich dishes and refreshes the palate between bites.

• Add sliced avocado or grilled chicken for a more substantial main course
• Swap sunflower seeds for toasted walnuts or pumpkin seeds depending on what you have
• Try adding fresh herbs like basil, dill, or parsley for extra brightness

Save

The best salads are the ones that make you feel nourished and satisfied without weighing you down. This one hits that balance perfectly every single time.

Recipe FAQs

→ What greens work best for this salad?

A mix of mesclun greens, baby lettuces, and arugula provide tender texture and fresh flavor.

→ Can I use a different vinegar for the vinaigrette?

Yes, red wine vinegar offers a bright acidity, but you can substitute with apple cider or white wine vinegar if preferred.

→ How do I make this salad vegan?

Simply omit the feta cheese or replace it with a plant-based alternative for a vegan-friendly version.

→ What nuts or seeds can I use in place of sunflower seeds?

Toasted almonds, walnuts, or pumpkin seeds are great alternatives that add crunch and flavor.

→ How should I store leftovers?

Keep the salad and dressing separate in airtight containers and combine just before serving to maintain freshness.