Spring Mix Balsamic Honey Dressing (Printable Version)
Fresh spring greens with crisp vegetables in a sweet-tangy balsamic honey dressing. Ready in 15 minutes.
# What You Need:
→ Salad Components
01 - 6 cups spring mix greens including baby lettuces, arugula, and spinach
02 - 1 cup cherry tomatoes, halved
03 - 1/2 English cucumber, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/4 cup toasted walnuts or pecans
06 - 1/4 cup crumbled feta cheese
→ Balsamic Honey Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and fully emulsified. Set aside at room temperature.
02 - In a large salad bowl, combine the spring mix greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Arrange evenly for uniform distribution.
03 - Drizzle the prepared balsamic honey dressing over the salad just before serving. Use salad tongs or large spoons to toss gently, ensuring all greens and vegetables are evenly coated.
04 - Sprinkle toasted walnuts or pecans and crumbled feta cheese over the dressed salad. Serve immediately while greens remain crisp and dressing is fresh.
# Expert Hints:
01 -
- The dressing comes together in thirty seconds flat but tastes like something from a fancy bistro
- You can keep all the components prepped in the fridge and assemble a gorgeous lunch in under three minutes
02 -
- The dressing keeps perfectly in a sealed jar in the refrigerator for up to two weeks
- Never dress your salad until right before serving or the greens will wilt into sadness
03 -
- Invest in a good salad spinner, dry greens hold dressing better than wet ones
- Taste your cucumber first, if the skin is bitter peel it in strips for prettier presentation