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Spring Greens Salad with Dressing Variations

Simply in Season

Ingredients

Up to 8 cups variety of Spring Greens such as lettuce, baby spinach, mesclun or other, torn into bite size pieces. Mix with any of the following toppings.

  • 2 chopped green onions
  • 1 small red onion, sliced into thin rings
  • 1 cup bean sprouts
  • 1 cup thinly sliced celery
  • 2 cup thinly sliced mushrooms
  • ½ cup crisp bacon pieces
  • 2 to 3 chopped hard boiled eggs
  • ½ cup chopped nuts or dried cranberries

Basic Vinaigrette Dressing

  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Red Wine Vinegar
  • 3 tablespoons Olive Oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Mix well in a jar and shake.

Ginger Dressing

  • 6 tablespoons Olive oil
  • 3 tablespoons Balsamic Vinegar
  • 1 to 2 tablespoons Honey
  • 2 tablespoons Soy Sauce
  • 1 tablespoon paprika
  • 1 teaspoon Dijon mustard
  • 2 to 3 cloves minced garlic
  • 2 to 3 inches peeled, minced ginger root

Mix well in a jar and shake.

Creamy Dressing

  • ⅓ cup mayo
  • ¼ cup yogurt
  • ½ tablespoon honey
  • ½ teaspoon salt

Mix well in a jar and shake.