Spring Mix Salad Vinaigrette (Print Page)

Tender spring greens with cherry tomatoes, cucumber, feta, and a bright vinaigrette dressing.

# What You Need:

→ Salad Base

01 - 5 oz spring mix salad greens
02 - 3.5 oz cherry tomatoes, halved
03 - 1 small cucumber, sliced
04 - 1/4 small red onion, thinly sliced
05 - 1.75 oz crumbled feta cheese (optional)
06 - 1 oz toasted walnuts or pecans (optional)

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1.5 tbsp balsamic vinegar or red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Place spring mix greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Add feta cheese and toasted nuts if desired.
02 - Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified and smooth.
03 - Drizzle vinaigrette evenly over salad ingredients just before serving. Toss gently with tongs to coat all components without damaging delicate greens.
04 - Transfer to individual plates or serve family-style from the bowl. Present immediately while greens remain crisp and fresh.

# Expert Tips:

01 -
  • The homemade vinaigrette comes together in thirty seconds flat but tastes like something from a fancy restaurant
  • You can customize the toppings endlessly based on what looks good at the farmers market
  • The emulsified dressing clings perfectly to tender spring greens unlike watery store bought versions
02 -
  • Dress your salad at the very last moment because limp sad greens happen quickly once that vinaigrette touches them
  • The vinaigrette keeps beautifully in the fridge for a week just give it a good shake before using again
03 -
  • Toasting your nuts in a dry pan for just a few minutes transforms them completely and brings out their natural oils
  • If you have time let the sliced red onion soak in cold water for ten minutes to mellow its bite before adding it to the salad

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