Spring Green Salad Honey Mustard (Printable)

Crisp greens and snap peas paired with honey mustard dressing and crunchy toasted almonds create a refreshing dish.

# Ingredient List:

→ Salad

01 - 4 cups mixed spring greens (arugula, baby spinach, watercress, baby lettuce)
02 - 1 cup snap peas, trimmed and sliced
03 - 1 small cucumber, thinly sliced
04 - 4 radishes, thinly sliced
05 - 2 tablespoons fresh chives, finely chopped
06 - 2 tablespoons fresh parsley, roughly chopped
07 - 1/3 cup sliced almonds, toasted

→ Honey Mustard Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon freshly squeezed lemon juice
11 - 2 teaspoons Dijon mustard
12 - 1 1/2 teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# Steps:

01 - Heat a dry skillet over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
02 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste and set aside.
03 - In a large salad bowl, combine the mixed spring greens, snap peas, sliced cucumber, sliced radishes, chopped chives, and parsley.
04 - Pour the honey mustard dressing over the vegetable mixture and toss gently to ensure all ingredients are evenly coated.
05 - Top the salad with toasted almonds immediately before serving to maintain optimal crunchiness.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish, making it perfect for busy weeknights or last-minute entertaining
  • Naturally vegetarian and gluten-free, accommodating various dietary preferences without sacrificing flavor
  • The homemade honey mustard dressing is infinitely better than store-bought and comes together in minutes
  • Toasted almonds add a delightful crunch and nutty depth that elevates the entire dish
  • Incredibly versatile—enjoy it as a light lunch, refreshing appetizer, or elegant side dish
02 -
  • Dry your greens thoroughly after washing—excess water will dilute the dressing and make the salad soggy
  • Toast extra almonds and store them in an airtight container for future salads and snacking
  • Make a double batch of the honey mustard dressing to keep in the refrigerator for up to a week
  • For the most vibrant presentation, arrange some ingredients on top rather than mixing everything completely
  • Always check ingredient labels for hidden allergens, especially if serving guests with sensitivities to nuts or mustard
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