Spring Dinner Lemon Vinaigrette Salad (Printable Version)

A vibrant mix of greens, radishes, and tangy lemon dressing perfect for spring gatherings.

# What You'll Need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons fresh chives, finely sliced
14 - 1/4 cup crumbled feta cheese (optional)

# How to Make It:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Arrange mixed greens on a large serving platter or in a salad bowl.
03 - Scatter radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle lemon vinaigrette over the salad just before serving.
05 - Gently toss to combine all ingredients. Sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • Quick and easy to prepare, perfect for busy hosts.
  • Zesty lemon vinaigrette adds a refreshing brightness.
  • Vegetarian and gluten-free, adaptable for vegan diets.
  • Fresh, seasonal ingredients showcase spring flavors beautifully.
02 -
  • Whisk the vinaigrette vigorously or shake in a covered jar to fully emulsify the dressing.
  • Slice radishes and cucumber thinly for the best texture and appearance.
  • Prepare the vinaigrette just before serving to keep greens crisp and fresh.
  • Use a large bowl or platter to toss gently without bruising delicate greens.
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