Spring Mix Salad Balsamic (Printable Version)
Tender spring greens and crunchy veggies with tangy balsamic dressing for a light dish.
# What You Need:
→ Salad Components
01 - 5 oz spring mix greens, including baby lettuces, arugula, and 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
06 - 1/4 cup crumbled feta cheese
07 - 1/4 cup thinly sliced radishes
→ 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 -
- This dressing comes together in seconds but tastes like something youd pay extra for at a cafe
- The ratio of sweet to tangy is absolutely perfect every single time
02 -
- Never dress salad until right before serving or it becomes soggy and sad
- The vinaigrette keeps in the fridge for a week but bring it to room temperature before using
03 -
- Dry your greens thoroughly after washing because water clinging to leaves prevents dressing from sticking properly
- Invest in a good salad spinner it changed my relationship with making fresh salads completely