Kitchen notes · a little help before you start

Spring Mix Salad

Name: Spring Mix Salad
Yield: 4
Ingredients: 10 cups spring mix salad greens (Source: 10 cups spring mix salad greens); 1 each large carrot peeled and shaved into long ribbons (Source: 1 large carrot peeled and shaved into long ribbons); 1 cup blueberries (Source: 1 cup blueberries); ¼ cup thin sliced red onions (Source: ¼ cup thin sliced red onions); ¼ cup feta cheese crumbles (Source: ¼ cup feta cheese crumbles); ¼ cup chopped walnuts (Source: ¼ cup chopped walnuts); 2 tablespoons champagne vinegar (or white wine vinegar) (Source: 2 tablespoons champagne vinegar (or white wine vinegar)); ¼ cup orange juice (about the juice from 1 orange) (Source: ¼ cup orange juice (about the juice from 1 orange)); 1 tablespoon orange zest (Source: 1 tablespoon orange zest); 1 tablespoons honey (Source: 1 tablespoons honey); 2 teaspoons Dijon mustard (Source: 2 teaspoons Dijon mustard); ⅓ cup olive oil (Source: ⅓ cup olive oil); As Needed salt (Source seasoning: salt and pepper to taste); As Needed Black pepper (Source seasoning: salt and pepper to taste)

Spring Mix Salad is made with spring mix salad greens, carrot peeled and shaved into long ribbons, and blueberries.

Prep: 15 min
Original yield: Serves 4
Ingredients: 14 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less
Dish type: Salads

A few quick notes

1. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

2. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

spring mix salad greens

In the method: Add the spring greens to a large bowl.

large carrot peeled and shaved into long ribbons

In the method: Top with the carrots, blueberries, red onions, feta cheese, and walnuts.

blueberries

In the method: Top with the carrots, blueberries, red onions, feta cheese, and walnuts.

The last little job

Finish as directed

Season with salt and pepper to taste.

A few questions you might have

What should I prepare first?

Start with this step: Add the spring greens to a large bowl.

Which preparation step should I plan for?

Have the final topping or garnish ready for its specified step.

What happens at the end?

Season with salt and pepper to taste.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

The vinaigrette can be prepared up to 3 days in advance and stored in an airtight container or mason jar in the fridge. Spring greens are more delicate than sturdy Romaine, iceberg, or even leaf lettuce so keep that in mind with the purchase of your ingredients. This salad is best enjoyed after it is tossed with the vinaigrette. That being said, store leftovers in an airtight container in the fridge, but try to enjoy them as soon as possible.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: smalltownwoman.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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