Spring Mix Salad Vinaigrette (Printable Version)
Tender spring greens with cherry tomatoes and a zesty vinaigrette for a refreshing bite.
# What You Need:
→ Salad Components
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 - Whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt, and pepper in small bowl or jar until well combined and emulsified.
02 - Place spring mix greens in large salad bowl. Add cherry tomatoes, cucumber, red onion, feta cheese, and nuts if using.
03 - Drizzle vinaigrette over salad just before serving. Toss gently to coat all ingredients evenly.
04 - Serve immediately while greens are crisp and vinaigrette is fresh.
# Expert Tips:
01 -
- The vinaigrette comes together in seconds and keeps for days in the fridge
- Fresh spring greens are naturally sweet and need very little to shine
- You can customize the toppings based on whatever looks best at the market
02 -
- Never dress a salad until moments before serving or the greens will collapse and get soggy
- Homemade vinaigrette tastes infinitely better than bottled and takes literally one minute
- Dry your greens thoroughly after washing or the dressing will slide right off
03 -
- Make extra vinaigrette and store it in a jar. It will keep in the refrigerator for at least a week.
- Toast the nuts while you prep the vegetables. Their warmth creates this incredible contrast against the cold, crisp greens.
- Use your hands to toss the salad gently. Tongs can bruise delicate spring greens and make them wilt faster.