Spring Greens Salad with Champagne Dressing

Course: Salad

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 154kcal

Author: Jazzmine Woodard

Easy and elegant spring salad with crunchy nuts, tart berries, and creamy cheese dressing champagne vinaigrette

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Equipment

1 cutting board optional
1 knife optional
1 large salad bowl
1 kitchen tongs or two kitchen spoons

Ingredients

9 ounces spring mix salad greens
9 ounces baby spinach
4 ounces crumbled feta cheese
4 ounces dried cranberries
½ cup walnut pieces or walnuts
6 ounces champagne salad dressing

Instructions

If you're using walnut halves, use knife and cutting board to roughly chop them.
Add spring mix, spinach, feta, dried cranberries, and walnut pieces to a large bowl and pour in salad dressing.
9 ounces spring mix salad greens, 9 ounces baby spinach, 4 ounces crumbled feta cheese, 4 ounces dried cranberries, 6 ounces champagne salad dressing, ½ cup walnut pieces
Toss until salad leaves are coated in dressing. Chill if not serving immediately.

Notes

Preparation

This salad keeps well for a few days but is best when prepared the same day and is quick enough that you don't really save any time by making it ahead.

The mix-ins (cranberries, cheese, and nuts) tend to sink to the bottom of the dish so make sure to toss the ingredients from side to side AND from top to bottom. I also recommend reserving a few of the mix-ins to sprinkle over top for pretty presentation.

Storage

Store the salad in an airtight container and refrigerate. Keeps for up to three days.

Nutrition