Spring Mix Balsamic Honey Dressing (Printable)

Tender spring greens with crisp vegetables in sweet-tangy balsamic honey dressing

# What You Need:

→ Salad Components

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 (optional)
06 - 1/4 cup crumbled feta cheese (optional)

→ 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

# Steps:

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 Advice:

01 -
  • The dressing strikes that magical balance between sweet and tangy that makes you actually want to eat your greens
  • It comes together in fifteen minutes but looks like something from a restaurant menu
02 -
  • Dress this salad right before serving or the greens will wilt and lose that fresh snap
  • The dressing keeps in the fridge for up to a week, so make extra and give it a good shake before using
03 -
  • Let the dressing sit for at least 10 minutes before using to let the flavors meld together
  • Room temperature ingredients make for a better emulsified dressing

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