Ingredients
Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 medium lemon, freshly squeezed juice (or more, to taste)
- Freshly ground black pepper, to taste
Salad
- 3 oz fresh baby spinach
- 3 oz fresh arugula
- 1 large mango, cored, peeled, and diced
- 1 cup strawberries, sliced
- 1/3 cup red onion, diced
- 1/3 cup feta cheese, crumbled
- 1/3 cup pine nuts
Instructions
- Make salad dressing: Combine extra virgin olive oil, Dijon mustard, freshly squeezed lemon juice, and honey in a mason jar. Whisk vigorously with a fork until the mixture is emulsified, or alternatively close the jar with the lid and shake vigorously. Adjust lemon juice to taste.
- Prepare salad base: Arrange fresh baby spinach and arugula mix evenly in individual deep salad bowls or in a large serving bowl for mixing.
- Add fruit and vegetables: Top the greens with diced mango, sliced strawberries, and diced red onion evenly.
- Add cheese and nuts: Sprinkle crumbled feta cheese and pine nuts over the salad ingredients for creaminess and crunch.
- Dress the salad: Drizzle the prepared salad dressing over each salad bowl or over the large serving bowl if tossing all together.
- Season and serve: Finish with a small amount of freshly ground black pepper. For individual presentation, serve as arranged. Alternatively, toss all salad ingredients in a large bowl with the dressing before serving.
Notes
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Pine nuts can be toasted lightly to enhance their flavor before adding.
- Adjust sweetness by varying the amount of honey according to preference.
- Use freshly ground black pepper for best flavor.
- Best served immediately to keep greens fresh and pine nuts crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian