Spring Mix Salad Recipe

Spring Mix Salad is placed in a bowl from top view

This Spring Mix Salad recipe is an easy green salad made with spring mix. Flavored with homemade lemon balsamic dressing, this is a great side dish that you can serve with any meal.

Course Salad, Side Dish - Salad

Cuisine American

Diet Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 253kcal

Author Aysegul Sanford

Ingredients

Salad Dressing

3 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1 clove garlic peeled and minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil

For The Salad

½ red onion sliced thinly
1 package spring mix 5oz.
1 cup cherry tomatoes cut in half
1 medium-size cucumber peeled and sliced
2 - 3 small radishes sliced
½ cup sunflower seeds pumpkin seeds, walnuts, or sliced almonds
½ cup crumbled goat cheese or crumbled feta cheese - omit for vegan

Instructions

Mix together the salad dressing ingredients in a bowl.
Place sliced red onion in a bowl with hot tap water and let it sit for a few minutes. Drain.
To assemble the salad, in a large bowl place spring mix, cherry tomatoes, cucumber slices, and red onion slices. Drizzle with the dressing and give it a gentle toss to make sure all the ingredients are coated with the dressing.
Top it off with the sunflower seeds and crumbled goat cheese. Serve.

Notes

Salad dressing: In this recipe, I used my lemon balsamic dressing. However, you can also use my Lemon Salad Dressing or Maple Dijon Vinaigrette.
Make-ahead instructions: To make this recipe in advance, prepare the vinaigrette dressing and salad ingredients and store them in separate, airtight containers for up to 2 days. Then, assemble your fresh spring blend salad right before serving.
Storage: Once prepared, this salad will stay fresh in an airtight container for up to 1 day. However, keep in mind that as it sits it will get soggy and the lettuce greens will wilt.

Nutrition