Spring Mix Salad Balsamic (Print Page)
Tender spring greens and crisp vegetables blend with tangy balsamic dressing for a refreshing side or light lunch.
# What You Need:
→ Salad Components
01 - 6 cups spring mix greens (baby lettuces, arugula, spinach, etc.)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup crumbled feta cheese (optional)
06 - 1/4 cup toasted walnuts or pecans (optional)
→ Balsamic Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber, red onion, feta cheese, and nuts (if using).
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly.
04 - Serve immediately, garnished with extra feta or nuts if desired.
# Expert Tips:
01 -
- The homemade vinaigrette comes together in two minutes and tastes infinitely better than anything store-bought
- Every crunchy, tangy, creamy bite feels like restaurant quality without the restaurant price tag
02 -
- Never dress the salad until right before serving or you'll end up with soggy, sad greens that no amount of good intentions can fix
- The vinaigrette keeps beautifully in the fridge for a week, just bring it to room temperature and give it a good whisk before using
03 -
- Dry your greens thoroughly after washing, either in a salad spinner or with paper towels, because water on lettuce is the enemy of good dressing adherence
- Taste your dressing before adding it to the salad and adjust the honey or salt as needed since vinegars vary wildly in acidity