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5
from 1 vote
Spring Mix Salad
This spring mix salad is a light and flavorful addition to the dinner menu.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Author:
Holly
Equipment
Frying Pan
Mixing Bowls
Small Bowl
Ingredients
⅓
cup
pumpkin seeds
or slivered almonds
4
cups
spring mix
½
cup
cherry tomatoes
halved
1
cup
cucumber
diced
¼
cup
red onion
sliced
⅓
cup
feta cheese
crumbled
Dressing
¼
cup
olive oil
2
tablespoons
white wine vinegar
2
teaspoons
dijon mustard
1
clove
garlic
minced
salt & pepper
to taste
Instructions
Heat a small pan over medium-low heat. Add pumpkin seeds and toast for 4-5 minutes until they turn golden in color.
Rinse the spring mix and pat it dry with a paper towel. Place the greens in a large salad bowl.
Add cherry tomatoes, cucumber, red onion, and toasted pumpkin seeds to the salad. Crumble feta cheese over the top.
In a separate bowl, whisk together olive oil, white wine vinegar, dijon mustard, garlic, salt, and pepper to taste to make the dressing.
Drizzle the dressing over the salad and toss everything together until the greens are evenly coated. Serve the salad immediately, and enjoy!
Notes
To prep ahead of time, mix dressing and keep separate from the salad portion. Add dressing to salad just before serving.
Leftover salad dressing will keep in the refrigerator for up to 3 days.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.003
g
|
Cholesterol:
11
mg
|
Sodium:
195
mg
|
Potassium:
230
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
625
IU
|
Vitamin C:
16
mg
|
Calcium:
82
mg
|
Iron:
1
mg