Fresh Baby Greens Salad Recipe for Every Season
A vibrant, garden-fresh salad with tender greens, crisp vegetables, and a sweet-tangy honey mustard dressing. Perfect for meals, brunch, or family dinners, this easy recipe balances textures and flavors.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Recipes
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mixed baby greens (5 cups, loosely packed)
Shelled sunflower seeds (2 tablespoons)
Savory topping (¼ cup; chopped pecans, toasted chickpeas, or nutritional yeast)
Red onion (¼ onion, thinly sliced)
Cucumber (1, peeled and thinly sliced)
Dijon mustard (¼ cup)
Honey (¼ cup; use agave or maple syrup as alternatives)
Apple cider vinegar (¼ cup; white wine vinegar or lemon juice may substitute)
Salt (1 teaspoon, fine sea salt or kosher)
Black pepper (¼ teaspoon, freshly ground)
Extra virgin olive oil (¼ cup; neutral oil like avocado oil preferred)
Instructions
Thinly slice red onion and soak in cold water for 5 minutes. Drain.
Peel and thinly slice cucumber.
In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, salt, pepper, and olive oil until emulsified.
In a large bowl, combine mixed baby greens, sunflower seeds, soaked red onion, cucumber slices, and savory topping (pecans, chickpeas, or nutritional yeast).
Pour dressing over the salad and toss gently to coat. Serve immediately.
Notes
Soaking the red onion reduces its sharpness. For texture, roast chickpeas or nuts beforehand. Swap vinegar with lemon juice for a non-vinegar option.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/fresh-baby-greens-salad/