Bright Spring Salad with Citrus Vinaigrette Recipe
A refreshing and vibrant Bright Spring Salad featuring mixed greens, fresh strawberries, orange segments, and toasted nuts all tossed in a zesty citrus vinaigrette. Perfect as a light main dish or a flavorful side salad for spring or summer meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup strawberries, hulled and sliced
- 1 orange, segmented
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup walnuts or pecans, toasted
Citrus Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Wash and thoroughly dry the mixed salad greens. Hull and slice the strawberries, segment the orange carefully removing all membranes, and thinly slice the cucumber and red onion to ensure crisp texture and even distribution in the salad.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey (or maple syrup), and season with salt and freshly ground black pepper. Whisk until the dressing is emulsified and well combined for a balanced tart and sweet flavor.
- Assemble the Salad: In a large mixing bowl, combine the prepared salad greens, sliced strawberries, orange segments, cucumber slices, and red onion. Drizzle the citrus vinaigrette evenly over the salad and gently toss to coat all ingredients without bruising the delicate greens or fruit.
- Serve: Transfer the tossed salad to serving bowls or a platter. Sprinkle the top with crumbled feta cheese if using, and add the toasted walnuts or pecans for a satisfying crunch. Serve immediately to enjoy the fresh and bright flavors at their peak.
Notes
- To toast nuts, place walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden.
- For a vegan version, substitute honey with maple syrup and omit the feta cheese or use a plant-based cheese alternative.
- Make sure fruits and vegetables are dry before dressing to prevent sogginess.
- Orange segments can be prepared by cutting away the peel and pith with a sharp knife, then carefully slicing between membranes.
- This salad is best served fresh but can be stored separately (dressing and salad) in the refrigerator for up to a day.