Spring Greens Honey Mustard (Printable)

Vibrant salad with spring greens, crunchy veggies, and tangy honey mustard dressing for a fresh, light meal.

# What You'll Need:

→ Salad

01 - 4 cups spring greens mix (arugula, baby spinach, mâche)
02 - 1 small cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small radish, thinly sliced
05 - 1 small carrot, julienned or grated
06 - ¼ cup toasted walnuts or pecans, optional
07 - ¼ cup crumbled feta cheese, optional

→ Honey Mustard Dressing

08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons honey
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon apple cider vinegar or white wine vinegar
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.
02 - Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.
03 - Drizzle the honey mustard dressing over the salad and gently toss to coat all ingredients evenly.
04 - Sprinkle with toasted nuts and crumbled feta cheese if using.
05 - Serve immediately as a fresh side dish or light lunch.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Packed with fresh vegetables and nutrient-rich spring greens
  • The honey mustard dressing is perfectly balanced between sweet and tangy
  • Easily customizable to suit dietary preferences and taste
  • Beautiful presentation that's perfect for entertaining or meal prep
02 -
  • Make the dressing in a jar with a tight-fitting lid and shake vigorously for easy emulsification
  • Always dress the salad just before serving to prevent wilting
  • Taste the dressing before adding it to the salad and adjust sweetness or acidity to your preference
  • Use a vegetable peeler to create thin cucumber ribbons for an elegant presentation
  • Store leftover dressing in the refrigerator for up to one week and shake well before using
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