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Bright Spring Salad with Citrus Vinaigrette

Bright Spring Salad with Citrus Vinaigrette for Fresh Flavor

This Bright Spring Salad with Citrus Vinaigrette combines fresh greens, strawberries, and oranges for a vibrant dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Salad Greens Mix of spinach, arugula, and romaine
  • 1 cup Strawberries Sliced
  • 1 medium Orange Segmented
  • 1 medium Cucumber Chopped into bite-sized pieces
  • 1/4 medium Red Onion Thinly sliced
  • 1/2 cup Feta Cheese Optional, crumbled
  • 1/2 cup Walnuts or Pecans Lightly toasted
For the Dressing
  • 1/4 cup Olive Oil Or avocado oil for a different flavor
  • 2 tablespoons Orange Juice Freshly squeezed
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Honey or Maple Syrup Adjust to taste
  • 1 pinch Salt Adjust according to taste
  • 1 pinch Pepper Freshly cracked

Equipment

  • Large Mixing Bowl
  • Dry skillet
  • Small bowl

Method
 

Preparation
  1. In a large mixing bowl, combine mixed salad greens. Wash and pat them dry.
  2. Slice strawberries and segment oranges, then add to the bowl with greens.
  3. Chop cucumber and slice red onion, incorporating into the salad as well.
  4. In a dry skillet, toast walnuts or pecans over medium heat for about 5 minutes.
  5. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey or maple syrup, salt, and pepper.
  6. Drizzle the vinaigrette over the salad just before serving and toss to coat.
  7. If using feta cheese, crumble it over the salad before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Store leftover salad in an airtight container for up to 3 days. Keep dressing separate for freshness.

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