Description
A refreshing salad capturing the essence of spring with vibrant greens, crunchy vegetables, and a delightful honey mustard dressing.
Ingredients
Scale
- 4 cups spring greens mix (arugula, baby spinach, mâche, or similar)
- 1 small cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small radish, thinly sliced
- 1 small carrot, julienned or grated
- 1/4 cup toasted walnuts or pecans, optional
- 1/4 cup crumbled feta cheese, optional
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Whisk the dressing: In a small bowl or jar, whisk together the Dijon mustard, honey, extra-virgin olive oil, vinegar, sea salt, and freshly ground black pepper until the dressing is smooth and well-emulsified.
- Prepare the vegetables: Place the spring greens, sliced cucumber, halved cherry tomatoes, thinly sliced radish, and grated carrot in a large salad bowl.
- Dress the salad: Drizzle the honey mustard dressing over the salad, and gently toss everything together.
- Add toppings: Sprinkle the toasted walnuts or pecans over the top, and finish with crumbled feta cheese.
- Serve: Enjoy your salad immediately, as a refreshing side dish or a satisfying light lunch.
Notes
Make the dressing ahead of time and store it in the refrigerator for enhanced flavors. Use fresh, crisp produce for the best salad experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg