Spring Mix Salad with Balsamic Honey Dressing
A light and refreshing salad featuring crisp spring mix, juicy cherry tomatoes, and a sweet-tangy balsamic honey dressing, perfect for a quick dinner or festive meal.
Ingredients
Salad Ingredients
- 1 bag Spring mix A tender, peppery blend of baby lettuces and greens; buy a pre-washed bag for convenience.
- 1 pint Cherry tomatoes, halved For bursts of juicy sweetness.
- 1 small Cucumber, thinly sliced Adds crunch and freshness.
- 1/4 cup Red onion, thinly sliced Soaked briefly in cold water for milder flavor.
- 3/4 cup Feta cheese, crumbled Adds creamy, salty contrast; substitute goat cheese for a tangier bite.
- 1/2 cup Toasted walnuts or pecans For crunch; substitute with sliced almonds or pumpkin seeds for nut-free.
Dressing Ingredients
- 3 tablespoons Balsamic vinegar The backbone of the dressing.
- 2 tablespoons Honey Balances the balsamic and melts into a silky finish.
- 1/3 cup Extra-virgin olive oil For a silky emulsion.
- 1 teaspoon Dijon mustard Anchors the dressing with a gentle bite.
- to taste Salt and freshly cracked black pepper
Optional Ingredients
- to taste Sliced strawberries or apples For a sweeter twist.
- to taste Cooked quinoa or farro For a heartier salad.
Instructions
Preparation
- Rinse and dry the spring mix, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Lay everything out for easy assembly.
Make the Dressing
- In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Gradually drizzle in the olive oil while whisking to create an emulsion. Adjust seasoning as needed.
Toast the Nuts (Optional)
- In a dry skillet over medium heat, toast walnuts or pecans for 3–4 minutes until fragrant and lightly golden.
Assemble the Salad
- In a large bowl, combine the spring mix, tomatoes, cucumber, and red onion. Add crumbled feta and toasted nuts.
Dress and Toss
- Pour about half the dressing over the salad and toss gently. Add more dressing if desired and season with pepper and a sprinkle of salt.
Serve
- Transfer to a pretty platter or individual bowls and enjoy immediately.
Notes
For best results, store the dressing in an airtight jar in the refrigerator for up to 1 week. Dress only what you will eat immediately to keep greens crisp.