Spring Mix Salad Recipe

Prepare greens

Place 6 cups of spring mix in a large salad bowl. Gently tear any large leaves into bite-sized pieces and keep chilled until ready to assemble.

Slice cucumber

Trim the ends of 1 English cucumber, halve lengthwise and thinly slice crosswise into 1/8–1/4 inch rounds. If cucumber is very seedy, scrape seeds before slicing. Add to bowl but keep separate from dressing step until ready to toss.

Prep radishes and carrot

Thinly slice 4 radishes paper-thin (use a mandoline or a sharp knife). Peel 1 carrot and either julienne or use a vegetable peeler to make thin ribbons. Add to bowl with the cucumber.

Tomatoes & onion

Halve 1 cup cherry tomatoes and thinly slice 1/4 cup red onion into half-moons. If onion is strong, soak slices in cold water 5 minutes then drain to mellow flavor. Add tomatoes and onion to the greens and vegetables in the bowl.

Toast 1/2 cup walnuts (or pecans) in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Remove and let cool, then roughly chop. Crumble 1/2 cup feta cheese and chop 2 tbsp fresh herbs. Hold toppings separately until assembly.

Make vinaigrette

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp honey or maple syrup. Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning to preference.

Dress and toss

Just before serving, drizzle about half to two-thirds of the vinaigrette over the salad (start with ~2 tbsp). Gently toss the greens and vegetables with clean salad tongs until evenly coated. Add more dressing if needed — the salad should be lightly dressed, not saturated.

Add toppings

Sprinkle the toasted chopped walnuts, crumbled feta, and chopped fresh herbs over the tossed salad. Give a final gentle toss or leave toppings on top for presentation.

Serve

Transfer to serving plates or bowls and serve immediately. Pass remaining vinaigrette at the table for guests to add more if desired.