Salads > Leafy Green Salads > Mixed Greens Salads > Seasonal Mixed Greens Salad Recipe

Spring Greens Salad with Lemon-Herb Vinaigrette

Celebrate the freshness of spring with this light and vibrant salad. A blend of tender spring greens, crunchy cucumbers, sweet bell peppers, and juicy cherry tomatoes is tossed in a zesty lemon-herb vinaigrette. This salad is perfect as a refreshing starter or a light lunch. Taste the essence of spring in every bite!

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 8 cups Spring Mix (baby lettuce, spinach, arugula)
  • 1 medium, thinly sliced Cucumber
  • 1/2 medium, thinly sliced Bell Pepper (yellow or orange)
  • 1 cup, halved Cherry Tomatoes
  • 1/4 small, thinly sliced Red Onion
  • 3 tablespoons Fresh Lemon Juice
  • 4 tablespoons Olive Oil
  • 2 tablespoons, chopped Fresh Herbs (parsley, dill, chives)
  • 1 clove, minced Garlic
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparing the Vegetables

Wash and dry the spring mix thoroughly. Slice the cucumber and bell pepper thinly. Halve the cherry tomatoes. Thinly slice the red onion.

Making the Lemon-Herb Vinaigrette

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Mix well until emulsified.

Assembling the Salad

In a large bowl, combine the spring mix, sliced cucumber, sliced bell pepper, halved cherry tomatoes, and thinly sliced red onion. Pour the lemon-herb vinaigrette over the salad and toss gently to coat. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 80kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g (Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This salad is a good source of vitamins and antioxidants. The dressing is naturally low in sodium, but adjust salt to taste. For a lower-fat option, reduce the amount of olive oil.

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FAQ

  • Can I add cheese to this salad?

    Yes, crumbled feta cheese or goat cheese would be a delicious addition.
  • Can I substitute dried herbs for fresh herbs?

    Fresh herbs provide the best flavor, but if you must substitute, use about 1 teaspoon of dried herbs for every 2 tablespoons of fresh herbs.
  • How long will this salad last?

    This salad is best served immediately. If you need to prepare it ahead of time, store the vegetables and vinaigrette separately and toss them together just before serving to prevent the greens from wilting.