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Spring Greens Salad with Dijon Vinaigrette
LoneStarGatherings.com
This recipe for salad dressing over seasonal vegetables creates salad brunch perfection!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course
Salads
Cuisine
American
Servings
8
Servings
Calories
151
kcal
Ingredients
For the Dressing
1
tablespoon
honey
1
tablespoon
Dijon mustard
½
teaspoon
fine sea salt
½
teaspoon
freshly cracked black pepper
1
large garlic clove
minced
¼
cup
red wine vinegar
¾
cup
extra virgin olive oil
For the Salad
5
ounces
romaine or mixed greens
2
ounces
baby spinach
6
sweet mini bell peppers
red or orange, core and seeds discarded, sliced thin
½
cup
shredded carrot
1
pint
grape tomatoes
halved
1/3
cup
canned artichoke hearts
optional, drained and roughly chopped
Instructions
For the Dressing:
Combine all ingredients in a screw-topped jar and shake or whisk in a bowl.
Making the Salad:
Toss the salad ingredients in a bowl.
Drizzle with some dressing, toss again, and season with salt and pepper. Use just enough dressing to lightly coat the greens.
Serve.
Notes
Refrigerate any leftover dressing in a sealed container.
Keyword
salad dressing