Bright Spring Salad with Lemon Vinaigrette
A vibrant and refreshing spring salad featuring a medley of fresh vegetables and a light lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve immediately and enjoy your bright spring salad.
Notes
- Feel free to add other spring vegetables like asparagus, radishes, or snap peas.
- For added protein, consider grilling chicken or chickpeas to include in the salad.
- Adjust the amount of dressing to your preference.
- This salad is best served fresh.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://kitchenpivot.com/bright-spring-salad/