Spring Mix Salad Vinaigrette

The first time I made this vinaigrette, I stood over the kitchen counter dipping a lettuce leaf into the jar again and again until my roommate caught me and asked if I was actually going to serve any dinner. The balance of tangy vinegar against sweet honey just hit differently than anything from a bottle.

Last spring I brought this to a potluck and watched two people who claimed they hated salad go back for seconds. The crunch of cucumber against creamy feta just works, and the vinaigrette clings to everything instead of pooling at the bottom of the bowl.

Ingredients

• Spring mix greens (6 cups): The tender baby leaves and slight peppery bite from arugula make this more interesting than plain lettuce
• Cherry tomatoes (1 cup, halved): Bursting little jewels that add sweetness and color to every forkful
• Cucumber (1/2, thinly sliced): Provides refreshing crunch and keeps the salad light
• Red onion (1/4, thinly sliced): A sharp bite that cuts through the rich dressing
• Shredded carrots (1/4 cup): Subtle sweetness and more texture variation
• Feta cheese (1/4 cup): Optional, but that salty creaminess makes it feel complete
• Toasted sunflower seeds (2 tablespoons): Nutty little crunches that make each bite interesting
• Extra-virgin olive oil (3 tablespoons): The foundation that carries all the flavors
• Red wine vinegar (1 tablespoon): Bright acidity that wakes everything up
• Dijon mustard (1 teaspoon): The secret that keeps the vinaigrette emulsified and creamy
• Honey or maple syrup (1 teaspoon): Just enough sweetness to balance the sharpness
• Garlic (1 small clove): Minced fine so it distributes evenly through the dressing
• Salt and pepper: Essential for making all the flavors pop

Instructions

Build your base:

In a large bowl, combine spring greens, halved cherry tomatoes, sliced cucumber, red onion, and shredded carrots. Add crumbled feta and toasted seeds now if you are using them.

Whisk the magic:

In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and turns cloudy.

Dress it up:

Drizzle the vinaigrette over the salad just before serving. Toss gently with tongs until every leaf is lightly coated.

Make it yours:

Taste a leaf and adjust salt or pepper if needed. Serve immediately while everything stays crisp and vibrant.

Save

My sister started requesting this every Sunday after I first made it for her birthday lunch. Something about the combination of crisp vegetables and that tangy dressing just feels like celebration food, even on a regular Tuesday.

Making It Your Own

I have learned that the best salads are flexible templates. Swap in sliced radishes for crunch, or add diced avocado if you want something creamier. Grilled chicken or chickpeas can turn this from a side into a full meal without changing anything else.

Vinaigrette Wisdom

The ratio of three parts oil to one part vinegar is classic, but do not be afraid to adjust based on what you like. More vinegar makes it brighter, more oil makes it feel richer. The mustard is not just flavor, it is what keeps the dressing from separating into disappointing layers.

Timing Is Everything

This salad waits for no one. Dress it right before eating or the greens will start to wilt and lose that satisfying crunch. But the vinaigrette keeps in the fridge for a week, getting better as the flavors meld together.

• Toast the seeds in a dry pan until fragrant for deeper flavor
• Chill your serving bowl for 10 minutes to keep everything crisp longer
• Double the vinaigrette recipe and keep the extra in a jar

Save

Good salad is not just about ingredients, it is about attention to that dressing and not rushing the toss. Simple food done well is always better than complicated food done carelessly.

Recipe Questions & Answers

→ What greens are used in this salad?

The salad features a spring mix blend including mesclun, baby lettuces, and arugula, providing a tender and fresh base.

→ How is the vinaigrette prepared?

Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified to create a balanced dressing.

→ Can the feta cheese be omitted?

Yes, the feta is optional and can be left out or substituted with a dairy-free alternative for a vegan option.

→ What seeds can be used as toppings?

Toasted sunflower seeds or sliced almonds add crunch; walnuts or pumpkin seeds work as flavorful alternatives.

→ How should the salad be served?

Dress the greens with vinaigrette just before serving and toss gently to coat evenly, ensuring freshness and vibrant flavors.