Spring Mix Balsamic Vinaigrette (Print Page)
Tender spring greens tossed with crisp vegetables and a zesty balsamic dressing for a light, refreshing dish.
# What You Need:
→ Salad Components
01 - 5 oz spring mix greens (baby lettuces, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup toasted walnuts or pecans (optional)
06 - 1/4 cup crumbled feta cheese (optional)
07 - 1/4 cup thinly sliced radishes (optional)
→ Balsamic Vinaigrette
08 - 3 tbsp extra-virgin olive oil
09 - 1 1/2 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - 1 small garlic clove, minced
13 - 1/4 tsp sea salt
14 - 1/8 tsp black pepper
# Directions:
01 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Set aside.
02 - In a large salad bowl, combine spring mix greens, cherry tomatoes, cucumber, red onion, walnuts or pecans, feta cheese, and radishes if using.
03 - Drizzle the balsamic vinaigrette over the salad. Gently toss until everything is evenly coated.
04 - Serve immediately as a light appetizer or side.
# Expert Tips:
01 -
- The homemade vinaigrette comes together in seconds but tastes like something from a fancy restaurant
- You can customize the toppings based on whatever looks fresh at the market
02 -
- Dress the salad just before serving, otherwise the greens will wilt and lose their crunch
- The vinaigrette keeps in the refrigerator for up to a week but bring it to room temperature before using
03 -
- Dry your greens thoroughly after washing, wet dressing will slide right off the leaves
- Toast extra nuts while you are at it, they keep for weeks and make everything better