Spring Mix Salad
This salad isn’t just about taste—it’s about celebrating the colors and flavors of spring.
Equipment
- Large Salad Bowl
- Chef’s knife
- Cutting board
- Small mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Optional skillet
Ingredients
For the Salad:
- 4 cups spring mix greens
- 1 cup baby spinach
- 1 cup arugula
- 1 cup cherry tomatoes halved
- 1 cucumber thinly sliced
- 1 small red onion thinly sliced
- 1/2 cup radishes thinly sliced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup toasted walnuts or almonds
For the Balsamic Honey Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Prep the Vegetables
- Wash all your greens thoroughly—spring mix, baby spinach, and arugula—then spin them dry or pat gently with a paper towel. You want the leaves crisp, not soggy.
- Slice the cherry tomatoes in half, thinly slice the cucumber, red onion, and radishes. Keep everything roughly the same size so every bite has a nice balance of flavors.
- Pro tip: Use a sharp knife to get clean cuts; it keeps the veggies looking fresh and vibrant in your salad bowl.
Toast the Nuts (Optional)
- Place walnuts or almonds in a dry skillet over medium heat.
- Stir constantly for 3–5 minutes until lightly golden and fragrant.
- Remove from heat immediately and let cool before adding to the salad.
- Pro tip: Watch closely! Nuts can go from perfectly toasted to burnt in seconds.
Make the Balsamic Honey Dressing
- In a small mixing bowl, combine olive oil, balsamic vinegar, honey, and Dijon mustard.
- Whisk until the honey is fully incorporated and the dressing looks smooth and glossy.
- Season with salt and freshly ground black pepper to taste.
- Pro tip: Whisk continuously in a circular motion to prevent lumps and create a perfectly emulsified dressing.
Assemble the Salad
- In your large salad bowl, add the prepared greens first.
- Layer the sliced vegetables over the greens. Add feta and cooled toasted nuts if using.
- Drizzle the balsamic honey dressing over the salad. Start with half, toss gently, then taste and add more if needed.
Toss and Serve
- Using clean hands or salad tongs, gently toss the salad until the dressing coats all the ingredients evenly.
- Transfer to individual plates or leave in the salad bowl for a family-style presentation.
- Pro tip: Toss gently to avoid bruising the greens; you want the salad to stay fresh and light.
Notes
Nutritional Value (per serving, approximate):
- Calories: 180–220 kcal (without protein additions)
- Carbohydrates: 10–12 g
- Protein: 4–6 g
- Fat: 14–16 g
- Fiber: 3–4 g
- Sugar: 5–7 g
- Vitamin A: 60% DV
- Vitamin C: 25% DV
- Calcium: 8–10% DV
- Iron: 10% DV