1. How can I keep my Spring Mix Salad from getting soggy?

To keep your Spring Mix Salad crisp, store the greens and dressing separately. Toss them together only when you’re ready to serve. If you’ve already dressed the salad, refrigerate leftovers immediately and consume within 24 hours for best texture.

2. Can I make the vinaigrette in advance?

Yes! The red wine vinaigrette can be made up to a week in advance. Keep it in a sealed mason jar in the refrigerator. Before using, let it sit at room temperature for 10–15 minutes to liquefy and shake well to re-emulsify.

3. What proteins go best with Spring Mix Salad?

This Spring Mix Salad pairs beautifully with grilled chicken, roasted salmon, or chickpeas for a vegetarian option. You can also add tofu, shrimp, or even a soft-boiled egg to turn it into a complete and balanced meal

Spring Mix Salad – Easy, Healthy Recipe for Fresh Flavor

Name: Spring Mix Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 6 cups spring mix lettuce: provides a fresh, tender green base; 1 cup cherry tomatoes, sliced in half: adds sweetness and color; 1/2 large English cucumber, sliced: offers crunch and hydration; 1/4 small red onion, chopped: adds a mild sharpness; 1/3 cup fresh herbs (basil and mint), chopped: for freshness and aroma; 1/2 cup feta cheese, crumbled: gives creamy, tangy flavor; 1 avocado, peeled and chopped: adds creaminess and healthy fats; 1/2 cup red wine vinaigrette: ties the salad with zesty brightness; 1/2 cup red wine vinegar: provides tangy base flavor; 1 garlic clove, peeled and grated: adds depth and aroma; 3/4 teaspoon dried oregano: enhances Mediterranean taste; 1/2 teaspoon dried Italian seasoning: balances herbs; 1/8 teaspoon red pepper flakes: adds mild heat; 2 teaspoons Dijon mustard: helps emulsify dressing; 1 cup olive oil: gives smooth, rich texture; Pinch of salt and pepper to taste: balances flavors

Description

This fresh and flavorful Spring Mix Salad combines tender baby greens, crisp cucumbers, sweet cherry tomatoes, creamy avocado, tangy feta cheese, and fragrant herbs — all tossed in a homemade red wine vinaigrette. Perfect as a light lunch or a side for grilled chicken or fish, it’s a quick, healthy, and colorful recipe that brings seasonal freshness to your table.

Ingredients

Scale

6 cups spring mix lettuce: provides a fresh, tender green base
1 cup cherry tomatoes, sliced in half: adds sweetness and color
1/2 large English cucumber, sliced: offers crunch and hydration
1/4 small red onion, chopped: adds a mild sharpness
1/3 cup fresh herbs (basil and mint), chopped: for freshness and aroma
1/2 cup feta cheese, crumbled: gives creamy, tangy flavor
1 avocado, peeled and chopped: adds creaminess and healthy fats
1/2 cup red wine vinaigrette: ties the salad with zesty brightness
1/2 cup red wine vinegar: provides tangy base flavor
1 garlic clove, peeled and grated: adds depth and aroma
3/4 teaspoon dried oregano: enhances Mediterranean taste
1/2 teaspoon dried Italian seasoning: balances herbs
1/8 teaspoon red pepper flakes: adds mild heat
2 teaspoons Dijon mustard: helps emulsify dressing
1 cup olive oil: gives smooth, rich texture
Pinch of salt and pepper to taste: balances flavors

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Instructions

In a blender or mason jar, combine red wine vinegar, Dijon mustard, garlic, oregano, Italian seasoning, red pepper flakes, and olive oil. Blend or shake until smooth and emulsified. Season with salt and pepper to taste.
Rinse and spin the spring mix to remove excess moisture. Slice cherry tomatoes and cucumber, and chop onion, avocado, and herbs.
Add the spring mix, tomatoes, cucumber, onion, avocado, herbs, and feta cheese to a large salad bowl.
Drizzle the vinaigrette around the edge of the bowl and gently toss the ingredients together, ensuring even coating without crushing the greens.
Season the salad with additional salt and freshly cracked black pepper if desired, and serve immediately for best freshness.

Notes

Store the salad and dressing separately until ready to serve to prevent sogginess.
Let the vinaigrette sit at room temperature for 10–15 minutes before serving; olive oil may solidify when chilled.
The salad can be prepped ahead of time and assembled just before serving for convenience.
For extra protein, add grilled chicken, salmon, or chickpeas.
Once dressed, consume within 24 hours for the best flavor and texture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook, Tossed
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 174
Sugar: 6g
Sodium: 338mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 5g
Cholesterol: 11mg