Mixed Greens Spring Salad

 

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• Cooking and Prep: 30 m
• Serves: 6
• Contains:

Ideally the fresh mixed spring greens should be used, but feel free to use an assortment of some more common greens, such as romaine or radicchio, endive or butter crunch.

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Ingredients (8)

Vegetables

• 8 cups mixed greens 

Salad

• 1 cup thinly sliced radishes, cucumber and button mushrooms

Poppy Seed Dressing

• 4 tablespoons Gefen Light Mayonnaise (or use sugar-free mayonnaise)

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  Gefen Mayonnaise

• 1 and 1/2 teaspoons Haddar Dijon Mustard

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  Haddar Creamy Dijon Mustard

• 1 tablespoon lemon juice or Tonnelli Apple Cider Vinegar

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  Tonnelli Apple Cider Vinegar

• 1/2 teaspoon poppy seeds 

• 1/4 teaspoon salt 

• 1/4 teaspoon pepper

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Start Cooking

Prepare the Salad

1. In large bowl, whisk mayonnaise, mustard, lemon juice, poppy seeds, salt and pepper. 

2. Add mixed greens and vegetables; toss to coat.

Note:

Dressing can be made up to one week in advance. Store in an airtight container in the refrigerator.

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