Spring Green Honey Mustard Almonds (Printer view)

Crisp spring greens tossed with honey mustard dressing and topped with toasted almonds for a light, fresh dish.

# What You'll Need:

→ 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

# Directions:

01 - Heat a dry skillet over medium heat and add sliced almonds. Toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and allow to cool completely.
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 and set aside.
03 - In a large salad bowl, combine the spring greens, snap peas, cucumber, radishes, chives, and parsley.
04 - Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the toasted almonds on top immediately before serving to maintain crunchiness.

# Expert Suggestions:

01 -
  • Ready in just 20 minutes from start to finish, making it perfect for busy weeknights or last-minute entertaining
  • Naturally vegetarian and gluten-free, accommodating a variety of dietary preferences without compromise
  • The homemade honey mustard dressing is far superior to store-bought versions and comes together in minutes
  • Toasted almonds add an irresistible crunch and nutty richness that elevates this from simple to spectacular
  • Fresh herbs and crisp vegetables make every bite refreshing and satisfying
  • Versatile enough to serve as a light lunch, elegant appetizer, or sophisticated side dish
02 -
  • Always wash and thoroughly dry your greens—excess water will dilute the dressing and make the salad soggy
  • Toast extra almonds and store them in an airtight container for easy salad toppings throughout the week
  • Make a double batch of the honey mustard dressing and keep it refrigerated for up to a week for quick salads
  • For the most vibrant presentation, arrange some of the prettier vegetable slices on top after tossing rather than mixing everything in
  • If serving to guests, present the salad on individual plates rather than family-style for a more elegant presentation
  • The dressing can be shaken in a jar instead of whisked if you prefer—just make sure the honey dissolves completely
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