Fresh and Flavorful Spring Mix Salad for Quick Weeknight Meals

This Spring Mix Salad is fresh, quick, and bursting with flavors, making it a perfect weeknight meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

5 cups Spring Mix Salad Greens Substitute with baby spinach or arugula if desired.
1 cup Cherry Tomatoes Grape tomatoes can be used as a substitute.
1 large Cucumber Opt for English cucumber for fewer seeds.
1/4 cup Red Onion Can be omitted or replaced with green onions.
1/2 cup Feta Cheese Swap with goat cheese for a milder taste.
1/4 cup Walnuts or Pecans Remember to toast them for better flavor.

For the Dressing

1/4 cup Balsamic Vinegar Choose high-quality for best results.
2 tablespoons Honey Maple syrup can be used for a vegan option.
1/2 cup Olive Oil Extra-virgin olive oil is recommended.
to taste Salt
to taste Pepper

Equipment

Salad Bowl
Whisk
Small Bowl or Mason Jar

Method

Step-by-Step Instructions

Rinse the spring mix salad greens under cold water and pat dry. Place in a large bowl.
Halve the cherry tomatoes and slice the cucumber. Add to the bowl with finely sliced red onion.
Sprinkle crumbled feta cheese and toasted walnuts or pecans over the salad.
In a small bowl, whisk together balsamic vinegar, honey, and olive oil. Season with salt and pepper.
Drizzle the dressing over the salad just before serving and toss gently.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 20mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

Prepare dressing in advance for quick assembly. Store salad components separately until serving to maintain freshness.

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