Spring Green Salad Almonds (Printable)

Crisp greens tossed in honey mustard dressing with toasted almonds and fresh herbs for a light, fresh dish.

# What You Need:

→ 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 - 1½ teaspoons honey
13 - 1 small garlic clove, finely minced
14 - Salt and freshly ground black pepper to taste

# How-To:

01 - Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the spring greens, snap peas, cucumber, radishes, chives, and parsley.
04 - Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the toasted almonds on top just before serving for maximum crunch and freshness.

# Expert Advice:

01 -
  • The honey mustard dressing is tangy enough to wake up your palate without overpowering the delicate greens, and it takes literally three minutes to whisk together.
  • Toasted almonds add a satisfying crunch that keeps this salad from feeling like rabbit food, plus they make your kitchen smell incredible while they're warming.
  • This meal works as a light lunch, an elegant starter, or even a side dish for grilled chicken, making it endlessly adaptable to whatever you're cooking.
02 -
  • Never dress a salad more than five minutes before eating it unless you enjoy eating wet leaves; the greens will release water that dilutes all your careful seasoning work.
  • The dressing keeps in a sealed jar for up to five days, so you can make it ahead and shake it up whenever you need a quick salad, which has saved me countless rushed weeknight dinners.
03 -
  • Dry your spring greens thoroughly after washing them because water clinging to the leaves will dilute your dressing and make the whole salad taste watered down.
  • Make extra dressing and store it in the fridge—it's equally good drizzled over roasted vegetables, used as a marinade for chicken, or whisked into a grain bowl for lunch the next day.
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