Guardar This Spring Greens Salad with Honey Mustard Dressing is a fresh, vibrant dish that captures the essence of the season. Featuring tender spring greens and a medley of crunchy vegetables, it is brought to life by a tangy-sweet homemade dressing, making it the perfect choice for a light lunch or a refreshing side dish.
Guardar The beauty of this salad lies in its simplicity. By using a variety of textures—from the soft leaves of the spring mix to the crisp bite of sliced radishes and cucumbers—each mouthful offers a delightful contrast. The dressing emulsifies beautifully, ensuring every leaf is evenly coated with flavor.
Ingredients
- 120 g (4 cups) spring greens mix (arugula, baby spinach, mâche, or similar)
- 1 small cucumber, thinly sliced
- 100 g (1 cup) cherry tomatoes, halved
- 1 small radish, thinly sliced
- 1 small carrot, julienned or grated
- 30 g (¼ cup) toasted walnuts or pecans (optional)
- 40 g (¼ cup) crumbled feta cheese (optional)
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Make the Dressing
- In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.
- Prepare the Base
- Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.
- Dress the Salad
- Drizzle the honey mustard dressing over the salad. Gently toss to coat all the ingredients evenly.
- Add Garnishes
- Sprinkle with toasted nuts and crumbled feta, if using.
- Final Service
- Serve immediately as a fresh side or light lunch.
Zusatztipps für die Zubereitung
Toasting the nuts is a highly recommended step as it enhances their natural flavor and adds a satisfying crunch. Simply toss them in a dry pan over medium heat for a few minutes until they become fragrant. Also, remember to check labels for hidden allergens like mustard or dairy if you have specific sensitivities.
Varianten und Anpassungen
For a vegan version of this salad, you can easily substitute the honey with maple syrup and simply omit the feta cheese. To transform this side dish into a more filling main course, consider adding extra protein such as sliced grilled chicken or a handful of chickpeas.
Serviervorschläge
This salad pairs exceptionally well with a crisp Sauvignon Blanc or a light rosé, which complements the acidity of the vinegar. It works wonderfully alongside grilled fish, roasted poultry, or as a standalone healthy midday meal.
Guardar With its vibrant colors and artisanal dressing, this Spring Greens Salad is a simple yet sophisticated addition to any menu. Whether you follow the recipe strictly or add your own protein twist, it remains a reliable favorite for anyone seeking a fresh and healthy plate.
Preguntas frecuentes sobre recetas
- → ¿Qué verdes son ideales para esta ensalada?
Una mezcla de arúgula, espinaca bebé y mâche aporta frescura y textura suave, creando el equilibrio ideal para la ensalada.
- → ¿Cómo preparar el aderezo de miel y mostaza?
Mezcla mostaza Dijon, miel, aceite de oliva, vinagre, sal y pimienta hasta lograr una emulsión suave y homogénea.
- → ¿Qué opciones agregan sabor y textura extra?
Agregar nueces tostadas y queso feta desmenuzado ofrece un contraste crujiente y cremoso que mejora el plato.
- → ¿Se puede adaptar para dietas veganas?
Para una versión vegana, usa jarabe de arce en lugar de miel y omite el queso feta.
- → ¿Cuál es el mejor maridaje para esta ensalada?
Un Sauvignon Blanc fresco o un rosado ligero complementan perfectamente los sabores sin saturar el paladar.