Spring Mix Salad Vinaigrette (Print Page)
A fresh blend of spring greens with cherry tomatoes and a zesty vinaigrette dressing.
# What You Need:
→ Salad
01 - 6 cups spring mix greens (baby lettuces, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup crumbled feta cheese (optional)
06 - 1/4 cup toasted walnuts or pecans (optional)
→ Vinaigrette
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar or red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1 small garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt, and pepper until well combined and emulsified.
02 - Place the spring mix greens in a large salad bowl. Add cherry tomatoes, cucumber, red onion, feta cheese, and nuts if using.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly.
04 - Transfer to plates and serve right away for optimal freshness and texture.
# Expert Tips:
01 -
- The dressing comes together in the time it takes to complain about your day
- You can build the whole thing while someone else is still deciding on takeout
02 -
- Salt the greens directly if your dressing tastes perfect alone, the leaves need their own seasoning
- Room temperature dressing clings better than cold from the fridge
03 -
- Toast nuts in the same skillet you will use for protein, they pick up residual flavor
- Save a spoonful of dressing to refresh leftovers, though there rarely are any