Low Fat Fresh Spring Salad
Bright, crisp, and bursting with seasonal flavors, this Low Fat Fresh Spring Salad is the ultimate light and healthy dish to celebrate warmer days. Packed with nutrient-rich mixed greens like baby spinach and arugula, and paired with vibrant cherry tomatoes, crunchy cucumbers, red radishes, shredded carrots, and zesty red onion, this salad delivers both flavor and nutrition. The quick and easy homemade vinaigrette combines tangy lemon juice, a hint of honey, Dijon mustard, and a touch of olive oil for the perfect balance of zest and sweetness. Ready in just 15 minutes and low in fat, this refreshing spring salad is ideal as a side dish, light lunch, or quick appetizer. Its wholesome ingredients and clean dressing make it a guilt-free addition to your weekly meal rotation. Perfect for the health-conscious foodie, this salad is a celebration of fresh, seasonal produce!
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Recipe Information
Ingredients
- 6 cups Mixed spring greens (baby spinach, arugula, and leaf lettuce)
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 5 medium Red radishes
- 1 large Carrot
- 0.5 medium Red onion
- 2 tablespoons Lemon juice
- 2 teaspoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the mixed spring greens thoroughly. Place them in a large salad bowl.
Cut the cherry tomatoes in half and add them to the bowl.
Peel and slice the cucumber into thin rounds and add to the salad.
Thinly slice the red radishes and incorporate them into the mix.
Shred the carrot using a grater and add the shreds to the salad.
Thinly slice half of the red onion and mix it with the other vegetables in the bowl.
In a small mixing bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the salad and toss all ingredients together gently until evenly coated.
Adjust seasoning with additional salt and pepper to taste, if necessary.
Serve immediately to enjoy the freshness of the vegetables.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 24.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
