10-minute Spring Mix Salad Recipe is vibrant, crisp, and goes with anything! Drizzled with a sweet-tangy balsamic vinaigrette for the easiest side dish.
This is the best simple spring mix salad ever! This is the salad recipe you make when you are short on time and you need a salad that goes with anything!
You know that affordable box of spring mix lettuce you can buy at any grocery store? I use it often to make my smoked salmon salad for a quick lunch and this spring mix salad recipe as an easy side dish on repeat!
Ingredients for Spring Mix Salad
Spring mix salad recipe is made with a short list of fresh ingredients and a delicious homemade salad dressing.
For the Balsamic Vinaigrette:
- Quality olive oil: Dark green color, cold pressed olive oil is the best. My favorite right now is Kirkland olive oil.
- Balsamic vinegar: I recommend high quality for a rich taste. I like Colavita balsamic vinegar, Kirkland balsamic vinegar or my latest favorite is this fig balsamic vinegar.
- Dijon mustard: The creamy, tangy ingredient that adds a bit of a kick to the dressing.
- Garlic, salt and pepper: For a sharp, savory flavor.
For the Spring Mix Salad:
- Spring mix: I always grab a box of spring mix lettuce from the grocery store. You can use any combination of greens you have for a nutritious spring blend.
- Tomatoes: Halved cherry tomatoes are sweet and add a pop of color to this spring salad mix. Grape tomatoes also work great.
- Parmesan cheese: My favorite is aged Parmesan in a hunk that I grate myself. It’s the best quality, most flavorful, and you can freeze leftovers. I do not recommend pre-shredded soft parmesan cheese or from a shaker as it lacks flavor in a fresh dish like this spring mix salad recipe.
How to Make Spring Mix Salad
Here’s a quick photo overview to show you how to make this spring mix salad. This veggie-packed salad is the easiest recipe you’ll ever make!
- Combine dressing ingredients: In a small bowl add olive oil, balsamic vinegar, Dijon mustard, grated garlic, salt, and pepper. Whisk until smooth then set aside.
- Assemble the salad: Add spring mix salad greens, half the salad dressing, and half Parmesan cheese to a large salad bowl. Gently toss until the dressing is evenly distributed.
- Garnish: Top with halved tomatoes, more Parmesan cheese, and drizzle with more dressing to taste. You can keep any leftover vinaigrette in the fridge.
- Serve: Right away alongside any main dish or topped with your favorite protein.
Tips for Best Results
Whether you’re a beginner or the main chef in your household, here are some easy tips for making the perfect spring mix salad recipe.
- Toss right before serving: For a fresh salad that isn’t soggy.
- Make the dressing ahead of time: Prepare the balsamic vinaigrette hours or days ahead of time. Most salad dressings can be refrigerated for up to 2 weeks making this quick salad even easier.
- Buy pre-washed spring mix: A delicious collection of greens that’s convenient, ready to eat, and affordable.
- Add heavy toppings last: Like veggies, nuts, or croutons so they don’t sink to the bottom of the bowl. You want to taste every ingredient in every bite.
- Adjust ingredients to taste: Mix things up with different salad greens, dressing, and toppings. Keep scrolling for ideas.
This healthy spring mix salad is incredibly versatile. Build it up, use ingredients you have on hand, add color, texture, have fun!
- Crunchy vegetables: Garden veggies add crunch and color! Sliced radishes, cucumbers, bell pepper, celery, red onion, carrots, peas, or asparagus.
- Sweet fruit: Add juicy nutrients with blueberries, strawberries, raspberries, oranges, or apples.
- Play with greens: Add or substitute spring mix salad greens with baby spinach, chopped iceberg lettuce, romaine lettuce or arugula.
- Add croutons: My kids love these sourdough croutons on every salad.
- Nuts: May be the most nutritious salad topping. Almonds, pecans, walnuts, sunflower seeds or pumpkin seeds are some my favorites. I like to toast and salt them first.
- Cheese: Try crumbled goat cheese or feta cheese.
- Try seasoning the spring mix greens with our favorite all purpose seasoning for even more great flavor! Or use spinach salad dressing or raspberry vinaigrette for a change to a balsamic salad dressing.
What to Serve Simple Spring Mix Salad with?
Spring mix salad is one of my all time favorite house salad recipes perfect for busy weeknights, special occasions, or a light and easy lunch.
- Pasta: Serve with one pot spaghetti for a classic family favorite meal.
- Chicken: Lemon garlic chicken, lemon pepper chicken, or garlic butter chicken breast are some fan favorites.
How to Make Ahead and Store It
Make ahead: To prep ahead, make the dressing up to 2 weeks in advance and refrigerate in a resealable jar. You can also halve the tomatoes and refrigerate in airtight container for 2 days. And the grated cheese can be refrigerated for 2 weeks.
Store: Refrigerate salad dressing, spring mix, tomatoes, and cheese in separate containers until ready to assemble. Spring mix salad recipe is best served immediately as it wilts quickly.
All brands vary with different combinations of baby greens. Most common are baby lettuce, spinach, red and green romaine, arugula, chard, endive, and radicchio.
No. Store-bought spring mixes are ready to eat. Pre-washed salad has less bacteria, if any, than your own kitchen sink and washing again can introduce new bacteria from your kitchen.
Once you’ve added the dressing, the salad will start to wilt and get soggy in about an hour. Toss your salad right before serving for best results.
Yes! It is highly nutritious, low-calorie, and provides a high amount of vitamins and fiber.
More Simple Salad Recipes to Try
Spring Mix Salad Recipe
For the Balsamic Dressing:
For the Salad:
- 5 ounces spring mix
- 2 cups cherry tomatoes cut in half
- 1/3 cup Parmesan cheese grated
- In a small bowl, add olive oil, balsamic vinegar, Dijon mustard, grated garlic, salt, pepper and whisk until smooth. Set aside.
- In a large bowl, add spring mix, add half of the salad dressing and half of Parmesan cheese, then gently toss.
- Spread tomatoes on top and sprinkle with remaining Parmesan cheese. You may drizzle with more salad dressing or refrigerate leftovers for another time.
- Serve immediately or within an hour.
- Make ahead: You can make the dressing for up to 2 weeks in advance and refrigerate. Also cut up tomatoes and grated cheese can be refrigerated in separate containers for 2 days and 2 weeks respectively.
- Assemble salad right before serving. It is best to enjoy immediately as spring mix wilts quickly.