Spring Greens Honey Mustard (Printer View)

Tender greens and crunchy veggies dressed with tangy honey mustard, perfect for a fresh and light lunch or side.

# Components:

→ 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 or light lunch.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can go from craving something fresh to eating it before you lose momentum.
  • The honey mustard dressing actually tastes like you know what you're doing, even though it's just six ingredients whisked together.
02 -
  • Don't dress the salad more than 10 minutes before eating it, or the greens will wilt and turn into something that tastes like regret.
  • If you're making the dressing ahead, shake it hard before using because the oil and vinegar separate—which is normal and exactly what should happen.
03 -
  • Pat your greens completely dry before assembling the salad, or excess water will dilute the dressing and make everything taste thin.
  • Keep the salad bowl in the refrigerator for five minutes before dressing if your greens are warm from sitting out—cold greens hold their texture longer.
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