Spring Dinner Lemon Vinaigrette (Printer-Friendly)

Bright, fresh salad featuring baby greens, radishes, cucumber, and lemon vinaigrette dressing.

# What You Need:

→ Greens

01 - 5 cups mixed baby greens (arugula, spinach, baby lettuces)

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# How to Cook:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Arrange mixed greens on a large serving platter or in a salad bowl.
03 - Scatter radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle lemon vinaigrette over the salad just before serving.
05 - Gently toss all components together until well combined.
06 - Sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can stop stressing about dinner and actually enjoy your guests.
  • The lemon vinaigrette is balanced enough to make even plain greens taste like they matter, and the radishes add a peppery bite that keeps things interesting.
  • You can swap ingredients without apology—dairy-free, add nuts, throw in berries—it's forgiving and flexible in the best way.
02 -
  • The vinaigrette tastes better if you let it sit for 5 minutes after whisking—the flavors settle and become more harmonious, not sharp and aggressive.
  • Never wash your greens right before using them, no matter how rushed you are. They'll be too wet and the vinaigrette won't cling properly. Wash them the morning of, spin them dry, and store them with a dry paper towel.
03 -
  • If your vinaigrette breaks or looks separated, start over with a clean bowl, whisk the Dijon mustard with the garlic and salt first, then add the lemon juice, and finally whisk in the olive oil in a slow, steady stream while you keep whisking. This is the old-school way of making an emulsion, and it almost never fails.
  • Keep your salad bowl in the refrigerator for 15 minutes before you assemble the salad. A cold bowl keeps the greens crisper longer and makes the whole eating experience feel more refreshing.
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