½cupsunflower seedspumpkin seeds, walnuts, or sliced almonds
½cupcrumbled goat cheese or crumbled feta cheese - omit for vegan
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.
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.