Spring Mix Recipe

Prepare greens

Place the spring mix, baby spinach, and arugula in a large salad bowl. Gently toss with clean hands or salad tongs to combine, being careful not to bruise delicate leaves.

Prepare vegetables

Wash and dry the cucumber, cherry tomatoes, radishes, red onion, and fennel (if using). Slice the cucumber thinly, halve the cherry tomatoes, very thinly slice the radishes and red onion, and shave the fennel bulb. Add all prepared vegetables to the bowl with the greens.

Add herbs and toppings

Chop the fresh herbs and sprinkle them over the salad. If using, toast the walnuts or slivered almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant and lightly browned; let cool then scatter over the salad. Crumble goat cheese or feta and add on top.

Make the vinaigrette

In a small bowl or jar, combine lemon juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, chopped fresh herbs, salt, and pepper. Whisk briefly while slowly drizzling in the olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Dress the salad

Just before serving, drizzle about half to two-thirds of the vinaigrette over the greens and vegetables (use less if you plan to serve with more dressing on the side). Gently toss the salad to coat evenly. Taste and add more dressing if desired. Top with the toasted nuts and crumbled cheese if using.

Transfer to individual plates or a serving bowl and garnish with an extra sprinkle of fresh herbs and a light grind of black pepper. Serve immediately to keep greens crisp.