Spring Greens Honey Mustard (Printer-Friendly)

Tender spring greens and crisp vegetables combine with a tangy honey mustard dressing for a fresh taste.

# What You'll Need:

→ Salad

01 - 4 cups spring greens mix (arugula, baby spinach, mâche, or similar)
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 - 1/4 cup toasted walnuts or pecans (optional)
07 - 1/4 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 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Method:

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 Suggestions:

01 -
  • The honey mustard dressing is bright and balanced, sweet enough to make you smile but tangy enough to keep things interesting.
  • It comes together faster than ordering takeout, making weeknight dinners actually feel doable.
  • Those tender spring greens practically melt in your mouth, nothing tough or bitter about them.
02 -
  • Don't dress the salad more than a few minutes before eating—the greens will begin to wilt and get soggy, losing that delicate texture that makes them special.
  • The dressing will keep in a jar in your fridge for up to five days, so make extra and use it on grain bowls, roasted vegetables, or even grilled chicken throughout the week.
03 -
  • Pat your spring greens dry before eating them—even a little moisture will dilute the dressing and make everything taste flat instead of vibrant.
  • Toast your nuts in a dry pan over medium heat for just four minutes, shaking occasionally; you'll smell when they're ready, and that's your cue to pull them off before they burn.
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