Spring Mix Balsamic Honey Dressing (Print version)
Tender spring greens with crisp vegetables and sweet-tangy balsamic honey dressing
# What you'll need:
→ Salad Base
01 - 6 cups spring mix greens (baby lettuces, arugula, 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 make it:
01 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Set aside.
02 - In a large salad bowl, combine the spring mix, cherry tomatoes, cucumber, and red onion.
03 - Drizzle the dressing over the salad just before serving. Toss gently to coat the greens and vegetables evenly.
04 - Top with toasted walnuts or pecans and crumbled feta, if desired. Serve immediately.
# Expert suggestions:
01 -
- The balsamic honey dressing strikes that perfect balance between sweet and tangy
- It comes together in literally fifteen minutes with zero cooking required
- You can customize the toppings based on whatever is in your fridge
02 -
- Dress the salad right before serving or the greens will wilt and lose their satisfying crunch
- The dressing keeps for a week in the fridge, but you will need to let it come to room temperature and whisk it again before using
- Toasting the nuts yourself in a dry pan for three minutes makes a huge difference in flavor
03 -
- Make sure your greens are completely dry before dressing them or the dressing will slide right off
- Taste the dressing before adding it to the salad and adjust the honey or vinegar to your liking
- Room temperature ingredients help the dressing emulsify better than cold ones