Description
A fresh and vibrant Spring Mix Salad featuring a tangy balsamic lemon dressing, crisp vegetables, crunchy seeds, and creamy goat or feta cheese. Perfect for a quick, healthy lunch or a light side dish, this salad comes together in just 15 minutes and serves four.
Ingredients
Scale
Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Salad
- 1/2 red onion, thinly sliced
- 1 package (5 oz) spring mix
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, peeled and sliced
- 2-3 small radishes, sliced
- 1/2 cup sunflower seeds, pumpkin seeds, walnuts, or sliced almonds
- 1/2 cup crumbled goat cheese or feta cheese
Instructions
- Prepare the dressing: In a bowl, combine balsamic vinegar, freshly squeezed lemon juice, minced garlic, kosher salt, and black pepper. Whisk in the extra virgin olive oil gradually until the mixture is well emulsified and smooth.
- Soak the onion: Place the thinly sliced red onion in a bowl of hot tap water for a few minutes. This step mellows the onion’s sharpness. After soaking, drain the water thoroughly from the onions.
- Combine salad ingredients: In a large mixing bowl, add the spring mix greens, halved cherry tomatoes, peeled and sliced cucumber, sliced radishes, and the soaked red onion.
- Add the dressing: Drizzle the prepared balsamic lemon dressing over the salad ingredients. Gently toss the salad to evenly coat all components without bruising the greens.
- Finish and serve: Sprinkle your choice of seeds (sunflower, pumpkin, walnuts, or sliced almonds) and crumbled goat or feta cheese over the top. Serve the salad immediately for the freshest taste and texture.
Notes
- Soaking the red onion in hot water helps reduce its pungency for a milder flavor.
- You can substitute the goat cheese with feta or omit cheese for a vegan option.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad is best served fresh; the dressing can be made up to one day in advance and stored in the refrigerator.
