Spring Mix Salad Greens (Print version)

Tender spring greens with crisp vegetables and zesty balsamic vinaigrette. Ready in 10 minutes.

# What you'll need:

→ Fresh Greens

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

→ 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

→ Optional Additions

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

→ Balsamic Vinaigrette

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

# Method:

01 - Slice the cucumber, halve the cherry tomatoes, thinly slice the red bell pepper and red onion. Ensure all cuts are uniform for even eating.
02 - Place the spring mix greens in a large salad bowl. Arrange the sliced cucumber, cherry tomatoes, bell pepper, and red onion evenly over the greens.
03 - Sprinkle crumbled feta cheese and toasted pecans or walnuts over the salad if desired. Distribute toppings evenly for consistent flavor in each bite.
04 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified and smooth.
05 - Drizzle the vinaigrette over the salad just before serving. Use salad tongs or two large spoons to toss gently, coating all ingredients evenly without bruising the greens.

# Expert advice:

01 -
  • The vinaigrette emulsifies into something restaurant quality but takes thirty seconds
  • Its become my go to when friends drop by because it looks impressive but requires zero cooking
  • The crunch of pecans against creamy feta makes every bite interesting
02 -
  • I learned the hard way that overdressed salad becomes sad and wilted within minutes, always start with less dressing than you think you need
  • The vinaigrette keeps in the fridge for a week, but bring it to room temperature and whisk again before using
03 -
  • Use the flattest widest bowl you own for tossing, more surface area means better coating
  • The dressing ratio that never fails me is three parts oil to one part vinegar, adjust the sweet element to your taste

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