Classic Spring Mix Salad with Zesty Dressing
A vibrant spring mix salad featuring crisp vegetables, tangy goat cheese, and a homemade zesty dressing. Perfect as a refreshing side dish or light main course, this easy recipe comes together in 15 minutes.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 package (5 oz) spring mix (pre-washed preferred, arugula blend works too)
1/4 cup extra virgin olive oil (avocado oil substitute)
3 tablespoons balsamic vinegar (red wine vinegar substitute)
2 tablespoons fresh lemon juice
1 garlic clove (minced or 1/4 tsp garlic powder)
1 teaspoon kosher salt (sea salt substitute)
1/2 teaspoon black pepper (freshly cracked)
1/2 medium red onion (soaked, shallots substitute)
1 cup cherry tomatoes (halved)
1 medium cucumber (thinly sliced)
2–3 small radishes (sliced, optional)
1/2 cup sunflower seeds (raw or toasted, pepitas/substitute)
1/2 cup crumbled goat cheese (feta substitute)
Instructions
Cut red onion into 1/8-inch slices and soak in ice water for 10 minutes. Drain thoroughly.
In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
Add spring mix, soaked red onion, cherry tomatoes, sliced cucumber, and sliced radishes to the bowl. Toss to coat evenly.
Sprinkle sunflower seeds and crumbled goat cheese over the dressed greens. Gently mix until ingredients are combined.
Notes
Soaking the onion prevents overpowering raw flavor. For daily lunches, store dressing separately and toss before serving.
Use English cucumber for fewer seeds and crisp texture.
Substitute 2 tablespoons vegetable oil + 1 tablespoon balsamic if avoiding vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg