Spring Green Honey Mustard (Printable Version)

Crisp spring greens with honey mustard dressing and toasted almonds, brightened with fresh herbs.

# 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

# How-To Steps:

01 - Heat a dry skillet over medium heat. Add sliced almonds and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate 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 spring greens, snap peas, sliced cucumber, sliced radishes, chopped chives, and parsley.
04 - Drizzle honey mustard dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Sprinkle toasted almonds over the salad immediately before serving to preserve crunchiness.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Naturally vegetarian and gluten-free, perfect for various dietary needs
  • The homemade honey mustard dressing is far superior to store-bought versions
  • Toasted almonds add an irresistible nutty crunch to every forkful
  • Beautiful presentation that makes it ideal for entertaining or meal prep
02 -
  • Always dress the salad immediately before serving to keep the greens crisp and vibrant
  • Make a double batch of the honey mustard dressing—it keeps for up to a week in the refrigerator and tastes great on sandwiches too
  • For perfectly thin radish and cucumber slices, use a mandoline slicer for uniform results
  • If you're sensitive to raw garlic, let the minced garlic sit in the lemon juice for 5 minutes before mixing the dressing to mellow its intensity
  • Toast extra almonds and store them in an airtight container for quick salad toppings throughout the week
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