Spring Salad With Lemon Balsamic Vinaigrette

Spring Salad With Lemon Balsamic Vinaigrette


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Make your own simple vinaigrette and fresh salad in just a few minutes to accompany any meal. Simple greens, lemon juice, olive oil and balsamic vinegar is all you need for a restaurant quality spring salad.

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Chicago, IL

Serving Size / Yield

5 servings


  • 1 head Bibb lettuce, washed and torn
  • 2 C. arugula, washed and torn
  • 1 C. baby spinach
  • 3 radishes, sliced thin
  • 2 C. sugar peas, chopped
  • 4 green onions, minced
  • 3 Tbs. lemon juice
  • 2 tsp. balsamic vinegar
  • ½ C. olive oil
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • ½ tsp. paprika
  • 1 clove garlic, pressed

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Toss the salad ingredients in a large salad bowl and set aside
In a small bowl, mix the lemon juice, vinegar, salt, pepper, paprika and garlic
Whisk rapidly as you pour the olive oil slowly into the bowl to combine completely
You may make the vinaigrette ahead of time and allow the flavors to meld overnight before serving
Just whisk or shake well before serving over the greens

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