Spring Mix Salad Vinaigrette (Printable Version)
A vibrant mix of spring greens and fresh veggies dressed with a flavorful vinaigrette.
# What You Need:
→ Greens
01 - 6 cups spring mix salad greens (mesclun, baby lettuces, arugula, etc.)
→ Vegetables & Additions
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup shredded carrots
06 - 1/4 cup crumbled feta cheese (optional)
07 - 2 tablespoons toasted sunflower seeds or sliced almonds
→ Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber, red onion, and shredded carrots. Add feta cheese and seeds or nuts if using.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until well emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the greens evenly.
04 - Taste and adjust seasoning as desired. Serve immediately.
# Expert Suggestions:
01 -
- It comes together in ten minutes but tastes like something from a restaurant that takes itself seriously
- The homemade dressing makes even basic greens feel special and intentional
02 -
- The vinaigrette tastes better after sitting for 10 minutes so the garlic mellows into the oil
- Overdressing is the quickest way to ruin a good salad, start with half and add more
03 -
- Dry your greens thoroughly after washing or the dressing will slide right off
- Red onion can be overwhelming, soak the slices in cold water for 10 minutes to tame them