Can I use a different type of lettuce for this salad?

Absolutely! While spring mix offers wonderful variety, you can substitute with baby spinach, arugula, or even romaine lettuce. Each green provides a different flavor profile – arugula will be more peppery, spinach more mild, and romaine more crisp. Feel free to experiment based on your preferences.

How can I make this salad more filling?

Turn this side salad into a complete meal by adding protein like grilled chicken, hard-boiled eggs, or chickpeas. For a heartier vegetarian option, try adding roasted sweet potatoes, quinoa, or avocado. The basic salad creates a perfect canvas for building a more substantial dish.

My dressing separated – what happened?

Oil and vinegar naturally separate over time. This is completely normal! Just give your dressing a quick whisk or shake before using it again. If you're making the dressing ahead, consider adding a bit more Dijon mustard next time, as it acts as an emulsifier that helps keep the dressing blended longer.

Can I prepare this salad for meal prep?

Yes, but with a strategy! Prep all components separately and assemble just before eating. Store the dressing in a small container, pre-wash and dry your greens, slice the tomatoes, and grate the cheese. Keep everything refrigerated separately, then combine when you're ready to eat for the freshest result.

Spring Mix Salad Recipe

Name: Spring Mix Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 2 tablespoons creamy Dijon mustard; 1 large garlic clove, grated; 1 teaspoon salt; 1 teaspoon ground black pepper; 5 ounces spring mix; 2 cups cherry tomatoes, cut in half; 1/3 cup grated Parmesan cheese

Description

This Spring Mix Salad is a vibrant, fresh, and healthy dish featuring tender spring greens, juicy cherry tomatoes, and a bold homemade balsamic vinaigrette. Ready in just 10 minutes, it makes a perfect light lunch or flavorful side for any meal.

Ingredients

Units Scale

For the Balsamic Dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons creamy Dijon mustard
1 large garlic clove, grated
1 teaspoon salt
1 teaspoon ground black pepper

For the Salad:

5 ounces spring mix
2 cups cherry tomatoes, cut in half
1/3 cup grated Parmesan cheese

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Instructions

Prepare the Dressing: In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, grated garlic, salt, and black pepper. Whisk thoroughly until the mixture is well emulsified and smooth. Set aside for later use.
Toss the Salad: In a large salad bowl, add the spring mix. Pour in half of the prepared balsamic dressing and add half of the grated Parmesan cheese. Gently toss together to evenly coat the greens without bruising them.
Add Tomatoes and Cheese: Evenly spread the cherry tomato halves on top of the tossed salad. Sprinkle the remaining Parmesan cheese over the tomatoes for added flavor and texture.
Finish & Serve: Drizzle a little more salad dressing over the salad if desired. Serve immediately or within an hour for best freshness. Leftover salad can be refrigerated, though it is best enjoyed fresh.

Notes

You can use any leafy greens if spring mix is unavailable.
Add nuts or seeds for extra crunch and nutrition.
For a vegan version, omit Parmesan or use a dairy-free substitute.
The dressing can be made ahead and stored in the fridge for up to one week.
Customize with your favorite vegetables or proteins for a heartier meal.

Nutrition

Serving Size: 1/6 of recipe
Calories: 190
Sugar: 2g
Sodium: 520mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg