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A vibrant spring mix salad in a rustic wooden bowl, featuring baby spinach, arugula, romaine, cherry tomatoes, sliced cucumbers, red onions, crumbled feta cheese, and walnuts, lightly drizzled with lemon herb dressing. Set in a cozy farmhouse kitchen with a linen napkin and a glass of iced lemon water.

Spring Mix Salad

Jana Rae
This fresh and vibrant Spring Mix Salad with homemade Lemon Herb Dressing is light, refreshing, and perfect for any meal. Ready in 10 minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

For the Salad:

  • 4 cups spring mix lettuce baby spinach, arugula, romaine, and other mixed greens
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber sliced into thin rounds
  • 1/4 red onion thinly sliced
  • 1/4 cup feta cheese crumbled, optional
  • 1/4 cup walnuts or sliced almonds for crunch

For the Lemon Herb Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove minced
  • 1/2 teaspoon dried oregano
  • Salt & black pepper to taste

Instructions
 

Prepare the Salad Ingredients

  • Wash and dry the spring mix greens thoroughly.
  • Slice the cherry tomatoes in half, thinly slice the cucumbers, and cut the red onion into thin strips.
  • If using walnuts or almonds, lightly toast them in a dry pan over medium heat for 1-2 minutes for extra crunch.
  • 📌 Tip: Refrigerate the greens and vegetables for 30 minutes before serving for an extra crisp and refreshing salad.

Make the Lemon Herb Dressing

  • In a small mixing bowl or mason jar, whisk together:
  • ✔ ¼ cup extra virgin olive oil
  • ✔ 2 tablespoons fresh lemon juice
  • ✔ 1 teaspoon Dijon mustard
  • ✔ 1 teaspoon honey or maple syrup
  • ✔ 1 minced garlic clove
  • ✔ ½ teaspoon dried oregano
  • ✔ Salt & black pepper to taste
  • Stir well until the ingredients are fully emulsified and smooth.
  • 📌 Tip: Let the dressing sit for 5 minutes to allow the flavors to blend before adding it to the salad.

Assemble the Salad

  • In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumbers, and red onion.
  • Drizzle the lemon herb dressing over the top.
  • Gently toss until all ingredients are evenly coated.
  • 📌 Tip: Toss lightly with tongs or clean hands to keep the greens crisp and prevent bruising.

Add Final Toppings & Serve

  • Sprinkle crumbled feta cheese and toasted walnuts or almonds on top.
  • Serve immediately as a side dish or a light main course with grilled chicken, shrimp, or chickpeas for added protein.
  • 📌 Storage Tip: If making ahead, store the salad and dressing separately and toss together just before serving to keep everything fresh.

Notes

Make it Vegan: Omit the feta cheese and use maple syrup instead of honey.
Add Protein: Top with grilled chicken, salmon, or chickpeas.
Crunch Factor: Swap walnuts for pecans, pumpkin seeds, or sunflower seeds.
More Freshness: Try adding avocado slices, bell peppers, or shredded carrots.