Today we’re keeping things light and tasty with this simple spring salad.
I tossed mixed greens with chopped apple, zucchini, dried cranberries, walnuts, feta and an easy-to-make lemon Dijon vinaigrette.
First let’s talk salad. I don’t really know what produce to use right now. Someone fill me in. I feel like we’re in an in-between time. So, I’m cheating and bringing you apples (a little late) and zucchini (a little early). I’m breaking the rules. We can’t be perfect all the time, so break the seasonal rules with me and make this salad.
This is as simple as it gets. Chop a little, toss a little and you’re set. I keep it tossed and undressed in the fridge for several days to make packing lunches super easy and quick.
Now let’s talk dressing. If you’re already on the homemade dressing bandwagon, isn’t it great? If you aren’t but wanting to try, start with this one. It’s so easy to make and will have you wanting to leave store-bought dressings behind. This particular lemon Dijon vinaigrette is very versatile – I can’t really think of a salad I wouldn’t eat it on. The salad I made you today contains sweet ingredients like cranberry and apple and the tart, savory dressing so nicely compliments those sweet flavors.
The amounts I provide for the dressing in the recipe below are a base. Maybe you’ll want it a little sweeter, so add more honey, or maybe you’ll want it more mustard-y, so add more Dijon. Taste as you go and make it something you love.
Crisp, crunchy, sweet, tart and savory, fresh and light yet filling. That’s how I’d describe this salad. The varying flavors and textures are what make this so unique. I hope you make it and I hope you love it!
- Mixed greens
- 1 medium apple, chopped
- 1 medium zucchini, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- Large handful of dried cranberries
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 tablespoon honey
- For the salad, place all ingredients in a large bowl and toss.
- For the dressing, place all ingredients in a jar with a tight fitting lid and shake very well, to combine. It will become sort of creamy. Try the dressing, and adjust to your taste.
- Serve salad onto plates and serve with dressing.
- The undressed, tossed salad will keep fresh in the fridge for several days. The salad makes a great quick lunch.
- The amounts I provide in the recipe will make 3/4 cup of dressing and 2 large or 4 small servings of salad.