Spring Mix Salad Fresh Greens (Printable)

Tender spring greens with crisp cucumber, cherry tomatoes, bell pepper, and tangy balsamic vinaigrette.

# What You Need:

→ Greens

01 - 5 oz spring mix salad greens (baby lettuces, arugula, spinach)

→ Fresh Vegetables

02 - 1 small cucumber, thinly sliced
03 - 8 cherry tomatoes, halved
04 - 1 small red bell pepper, thinly sliced
05 - 1/4 small red onion, thinly sliced

→ Additions

06 - 1.75 oz feta cheese, crumbled (optional)
07 - 1/3 cup toasted pecans or walnuts (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1.5 tbsp balsamic vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and black pepper, to taste

# Directions:

01 - Combine spring mix greens, cucumber, cherry tomatoes, bell pepper, and red onion in a large salad bowl.
02 - Sprinkle crumbled feta cheese and toasted nuts over the salad if desired.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
04 - Drizzle dressing over salad immediately before serving. Toss gently to coat all ingredients evenly.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but looks like something from a bistro
  • The balsamic honey dressing hits that perfect sweet and tangy note that makes people ask for the recipe
  • You can toss whatever vegetables you have in the fridge and it still works beautifully
02 -
  • The dressing keeps in the fridge for up to a week but the salad itself needs to be dressed right before serving or it goes limp
  • Always toast your nuts in a dry pan over medium heat—watch them closely because they go from perfect to burned in seconds
03 -
  • Use a salad spinner if you have one—excess water is the enemy of good dressing adhesion
  • Taste a piece of dressed greens before serving to adjust the salt or acid

Go Back