Spring Mix Salad Vinaigrette (Printable)
A vibrant blend of spring greens, fresh veggies, and a tangy vinaigrette dressing for a fresh start.
# What You'll 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
# Directions:
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 Tips:
01 -
- The homemade vinaigrette comes together in seconds but tastes like something from a fancy bistro
- You can customize the additions based on whatever looks good at the market
02 -
- The vinaigrette can be made up to a week ahead and stored in the fridge, but bring it to room temperature before using
- Dress the salad at the very last minute or the greens will start to wilt and lose their satisfying crunch
03 -
- Dry your greens thoroughly after washing, or the vinaigrette will slide right off instead of coating them
- Use the whisking motion vigorously, or shake the jar until your arms feel tired, that's how you know it's emulsified