Spring Mix Recipe
Baby greens topped with fresh mozzarella, tomatoes, Kalamata olives, walnuts, strawberries, and oranges served with a side of raspberry vinaigrette
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Ingredients
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Salad
Raspberry Vinaigrette (side)
Method
Salad
- 1
Prepare nuts
Toast the walnuts in a dry skillet over medium heat, stirring frequently, about 3–4 minutes until fragrant and slightly browned. Remove to a plate to cool, then roughly chop.
- 2
Prepare fruit
Hull and slice the strawberries into halves or quarters depending on size. Peel and segment the orange: cut off top and bottom, slice away the peel and pith, then cut between membranes to release segments. Measure about 1 cup of segments.
- 3
Prepare tomatoes and olives
If using cherry or grape tomatoes, halve them. Pit Kalamata olives if they are not pitted; otherwise leave whole or halve depending on preference. Measure 1 tablespoon of olives for a balanced flavor.
- 4
Assemble salad
On a large platter or individual plates, place 5 cups of mixed baby greens. Distribute the fresh mozzarella pieces evenly over the greens. Scatter the halved tomatoes, toasted walnuts, Kalamata olives, sliced strawberries, and orange segments across the greens for an even mix of colors and flavors.
- 5
Season
Lightly season the assembled salad with sea salt and freshly ground black pepper to taste. Keep the salad chilled briefly (5–10 minutes) if not serving immediately.
Raspberry Vinaigrette (side)
- 6
If using frozen raspberries, thaw them slightly. Place 1/2 cup raspberries and 1 teaspoon finely minced shallot into a small blender or food processor.
- 7
Add 1 tablespoon red wine vinegar, 1 teaspoon honey (or maple syrup), 1/2 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice to the blender.
- 8
Pulse briefly to break down the raspberries, then slowly stream in 3 tablespoons extra-virgin olive oil while blending to emulsify. If the dressing is too thick, add up to 1 teaspoon warm water and pulse until you reach desired consistency.
- 9
Taste and season the vinaigrette with salt and freshly ground black pepper to taste (usually about 1/8 to 1/4 teaspoon salt). Strain the dressing through a fine-mesh sieve if you prefer a seedless vinaigrette; press solids to extract flavor.
- 10
Transfer the vinaigrette to a small serving container. Serve the dressing on the side so guests can drizzle to taste (about 2–3 tablespoons per serving recommended).
