Spring Dinner Lemon Vinaigrette Salad (Printer View)

Crisp greens and radishes tossed in a zesty lemon vinaigrette for a bright spring dish.

# What you'll need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# Method:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Arrange mixed greens evenly on a large serving platter or in a salad bowl.
03 - Scatter sliced radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle the lemon vinaigrette over the salad just before serving.
05 - Gently toss all ingredients together, then sprinkle with fresh dill, chives, and crumbled feta cheese if using. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in under two minutes but tastes like you fussed over it for hours.
  • Radishes transform from an afterthought vegetable into the star of the show when sliced paper-thin and dressed properly.
  • You can prep everything in advance and dress the salad just before people arrive, leaving you free to actually enjoy your guests.
02 -
  • Never dress your salad more than five minutes before serving unless you want to end up with limp greens; the acid in the lemon juice starts breaking down the lettuce leaves the moment they make contact.
  • If you're making this for a crowd and need to dress ahead, keep the vinaigrette separate and dress individual portions right before people eat, or dress the salad in two batches so at least half of it stays crisp.
03 -
  • If you're serving a crowd, whisk your vinaigrette in a jar with a tight-fitting lid and bring it to the table—people love shaking it up themselves, and it keeps you from dressing the salad too early.
  • Slice everything on a slight bias or at a dramatic angle; it sounds fussy, but it actually makes the salad feel more intentional and restaurant-worthy without requiring any special skills.
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