Description
A bright and refreshing spring salad featuring crisp mixed greens, sweet baby carrots, peppery radishes, cool cucumber ribbons, and creamy feta tossed in a simple lemon vinaigrette. Light, colorful, and perfect for warm days.
Ingredients
Scale
- 5 cups mixed spring greens
- 1 cup baby carrots, whole or halved lengthwise
- 4 radishes, thinly sliced
- 1 medium cucumber, shaved into ribbons
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
- Place mixed spring greens in a large salad bowl.
- Add baby carrots, thinly sliced radishes, and cucumber ribbons over the greens.
- Sprinkle crumbled feta cheese evenly on top.
- Drizzle the prepared vinaigrette over the salad just before serving.
- Toss gently to combine without bruising the greens.
- Serve immediately and enjoy fresh.
Notes
- Dress the salad right before serving to keep the greens crisp.
- Pat vegetables dry after washing to prevent watery dressing.
- Store dressing separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: spring salad, baby carrots salad, fresh garden salad, lemon vinaigrette salad, easy spring recipe
