Spring Greens Honey Mustard (Printable Version)

Tender spring greens and crisp vegetables coated in a tangy honey mustard dressing.

# 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 - 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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can make lunch without thinking twice about it.
  • The honey mustard dressing is tangy and slightly sweet, coating every leaf without weighing anything down.
  • You can eat this as-is for lunch or serve it alongside grilled chicken, roasted fish, or really anything.
02 -
  • Don't dress the salad more than a few minutes before eating, or the greens will start to wilt and lose their textural appeal.
  • If you're making the dressing ahead, shake it vigorously or whisk it again before using, as the oil and vinegar separate over time.
03 -
  • Always taste the dressing on a single leaf of greens before committing to the whole batch, so you can adjust salt or acid if needed.
  • If you're serving this as a side dish at dinner, dress it at the last possible moment and use a light hand so it doesn't overshadow whatever protein you're serving alongside it.
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