Spring Mix Salad Vinaigrette (Printable)
Tender spring greens tossed with cherry tomatoes, cucumber, and a tangy vinaigrette dressing.
# What You'll Need:
→ Greens
01 - 6 cups spring mix salad greens (mesclun, baby lettuces, arugula, etc.)
→ Vegetables & Additions
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup crumbled feta cheese (optional)
07 - 2 tablespoons toasted sunflower seeds or sliced almonds
→ Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Add feta cheese and seeds or nuts if using.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the greens evenly.
04 - Taste and adjust seasoning as desired. Serve immediately.
# Expert Advice:
01 -
- The vinaigrette comes together in seconds and tastes better than anything from a bottle
- You can customize the toppings based on whatever looks fresh at the market
02 -
- Dress the salad right before serving or the greens will wilt and lose their refreshing crunch
- The vinaigrette will separate if it sits, so give it a quick whisk before drizzling
03 -
- Toasting the seeds in a dry pan for 2-3 minutes until fragrant makes a huge difference in flavor
- Grating the carrot instead of shredding it creates a lighter texture that mixes better with the greens