Spring Mix Salad Balsamic Vinaigrette (Printable Version)
Tender spring greens and crisp veggies meet a tangy balsamic dressing in this fresh dish.
# What You Need:
→ Salad Base
01 - 6 cups spring mix greens (baby lettuces, arugula, spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup crumbled feta cheese (optional)
06 - 1/4 cup toasted walnuts or pecans (optional)
→ Balsamic Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber, red onion, feta cheese, and nuts (if using).
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly.
04 - Serve immediately, garnished with extra feta or nuts if desired.
# Expert Tips:
01 -
- The homemade vinaigrette comes together in seconds but tastes like something from a fancy restaurant
- You can toss in whatever vegetables look best at the market or are lingering in your crisper drawer
02 -
- The dressing tastes stronger on its own than it will on the salad, so do not panic when you taste it straight from the jar
- Dressed greens wilt quickly, so never add the vinaigrette until you are literally ready to sit down and eat
03 -
- A clean kitchen towel works better than paper towels for drying greens without bruising them
- If your dressing tastes too sharp, add another drop of honey rather than more oil