Description
A colorful spring mix garden salad with crisp veggies, blueberries, and shaved cheese tossed in a bright honey-orange vinaigrette. Fresh and easy to make.
Ingredients
- 2 tablespoons orange juice
- 1 tablespoon white wine or champagne vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- 1 small garlic clove, minced
- ½ teaspoon minced fresh thyme
- ¼ cup olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 10 ounces spring mix greens (about 10 cups)
- 1 medium carrot, shaved into ribbons
- 1 English cucumber, thinly sliced
- 1 cup fresh blueberries
- ½ medium red onion, thinly sliced
- ½ cup sugar snap peas, trimmed
- ½ cup thinly sliced watermelon radish or regular radish
- ½ cup shaved parmesan or asiago cheese
- 2 tablespoons chopped fresh parsley or thyme
- Optional: edible flowers for garnish
Instructions
- Whisk orange juice, vinegar, honey, mustard, orange zest, garlic, and thyme in a small bowl.
- Slowly whisk in olive oil until the dressing emulsifies. Season with salt and pepper.
- Combine spring mix, carrot ribbons, cucumber slices, blueberries, red onion, peas, and radish in a large bowl.
- Drizzle about half the vinaigrette over the salad and toss gently to coat.
- Top with shaved cheese and fresh herbs. Garnish with edible flowers if desired.
- Serve immediately with the remaining vinaigrette on the side.
Notes
- For extra crunch, add toasted almonds or sunflower seeds before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American