Description
A light and refreshing spring salad featuring a medley of fresh greens, vegetables, and a zesty vinaigrette – perfect for warmer days.
Ingredients
Units
Scale
- 4 cups mixed spring greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the mixed spring greens, cherry tomatoes, cucumber, red onion, radishes, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately as a light appetizer or side dish.
Notes
- For added protein, top with grilled chicken or chickpeas.
- You can substitute feta with goat cheese or omit for a vegan version.
- Use fresh, seasonal vegetables for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg