Ingredients
Scale
For the salad
- 5 cups mixed greens (baby spinach, arugula, or spring mix)
- 1 cup fresh blueberries
- ½ cup crumbled feta cheese
- ½ cup thinly sliced red onions
- ⅓ cup chopped walnuts or pecans (lightly toasted)
- ¼ cup sliced cucumbers (optional for extra crunch)
- Optional: fresh mint or basil leaves, chopped
For the lemon vinaigrette dressing
- 3 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon lemon zest for extra brightness
Instructions
1. Prepare the Salad Base
- In a large mixing bowl, add the mixed greens
- Gently toss in the sliced red onions and cucumbers if using
- Add fresh blueberries and sprinkle crumbled feta cheese over the top
- Add the toasted nuts for crunch and flavor
- Sprinkle with fresh herbs like mint or basil if desired
2. Make the Lemon Vinaigrette
- In a small jar or bowl, combine olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest
- Shake the jar well or whisk until the dressing is smooth and emulsified
- Taste and adjust seasoning to preference
3. Dress the Salad
- Just before serving, drizzle the desired amount of vinaigrette over the salad
- Gently toss everything together to ensure an even coating
- Serve immediately on individual plates or a large platter
4. Garnish and Serve
- Top with a few extra blueberries, feta crumbles, and nuts for presentation
- Serve with fresh lemon wedges or an extra drizzle of dressing on the side
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 210
- Sugar: 11g
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g