Spring Mix Salad Vinaigrette (Printable)
Tender spring mix greens tossed with cherry tomatoes and a tangy vinaigrette for a fresh dish.
# 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 Steps:
01 - Combine spring mix greens, cherry tomatoes, cucumber, red onion, and shredded carrots in a large salad bowl. Add feta cheese and toasted seeds or nuts if desired.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small bowl or jar until emulsified and smooth.
03 - Drizzle vinaigrette over salad just before serving. Toss gently with tongs to coat all ingredients evenly without damaging tender greens.
04 - Taste salad and adjust salt or pepper as needed. Serve immediately while greens remain crisp and fresh.
# Helpful Tips:
01 -
- The vinaigrette comes together in seconds but tastes like something from a fancy bistro
- You can customize the toppings based on whatever looks fresh at the market
02 -
- Never dress a salad until you are literally ready to eat it or the greens will wilt into disappointment
- The vinaigrette will keep in the refrigerator for up to a week but bring it to room temperature before using
03 -
- Dry your greens thoroughly after washing, since water clinging to leaves prevents dressing from clinging to leaves
- Taste your vinaigrette on an actual lettuce leaf rather than just a spoon to check the balance