Today, we're making a fresh and flavorful Fresco Salad. Welcome to our zesty kitchen! With just 8 ingredients and 10 minutes, this crisp salad is ready, served with a light, delicious spicy mustard vinaigrette. Let's get started!
⭐Fresco Salad: A Quick Look
- What it is: Fresh summer salad with Dijon mustard vinaigrette and queso fresco.
- Time & Yield: 10 minutes, serves 2
- Taste & Texture: Crisp spring mix tossed in tangy mustard-lime dressing with creamy queso fresco and fresh herbs.
- Heat Level🌶: Mild heat from jalapeño
- How To Make: Whisk the vinaigrette, toss with the greens, sprinkle with queso fresco, and serve right away.
- Recipe's Highlights: Quick no-cook summer salad. Bright, zesty homemade dressing. Fresh, light, and satisfying.
⭐️Why I Love This Recipe
I missed Chili's Fresco Salad since it's no longer on the menu, so I returned it to my kitchen! I loved how this homemade version turned out; even my family gave it a big thumbs up with happy faces!
This summer salad (try more flavorful easy salad recipes) is light, fresh, effortless, and perfect for relishing with grilled meat or barbecues; the vinaigrette is the only preparation needed.
The good news is that this vinaigrette can be made up to 2 days in advance, so you don't need to stress much about the preparation. Simply toss the spring mix into our flavorful mustard+jalapeno vinaigrette, and enjoy!
Fresco Salad Ingredients
- Spring mix: I usually go with Costco's big bag of spring mix, which is crispy and delicious. The spring mixes look great with the multiple colors and layers. This is the main Ingredient, so make sure it is fresh and crisp.
- Queso Fresco cheese: It's available in most grocery stores, like Walmart, but you can make your own(see FAQ below).
- Mustard vinaigrette: You need minced garlic, jalapeno, cilantro, ground cumin, salt, Dijon mustard, olive oil, and lime juice.
How To Make Fresco Salad
- Step 1. In a small mixing bowl, combine minced garlic, jalapeno, cilantro, ground cumin, salt, Dijon mustard, olive oil, and lime juice.
- Step 2. Whisk until smooth and set aside.
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- Step 3. Add the spring mix greens to a large bowl. Sprinkle crumbled queso fresco on top.
- Step 4. Pour the prepared mustard vinaigrette over the top. Toss the salad gently and serve it immediately.
♨️How To Adjust The Heat Level
- This fresh salad has a gentle heat, mainly from the jalapeno peppers, and a warmth from ground cumin, garlic, and Dijon mustard.
- Adjust the quantity of the jalapeno peppers to reduce the heat. Also, remove the white membrane(that holds the seeds) and the seeds.
- To increase the heat, stir in minced jalapeno or crushed red pepper flakes.
The Leftovers
This fresco salad is best served fresh. The spring mix greens are tender and soft, so they cannot hold the vinaigrette for long.
However, you can store the leftover vinaigrette separately in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
It's a famous Southern salad influenced by Mexican cuisine. It is a light, refreshing salad with spring mix or romaine tossed in a tangy mustard vinaigrette.
This is a Mexican-style fresh cheese. It is creamy and mild, made with milk and a lemon mixture. Most stores in the States carry it; look out in the dairy aisle.
Add fresh veggies like diced carrots, tomatoes, and onions. Use fresh garlic for bold flavor or substitute garlic powder. Mix mayonnaise for a creamy vinaigrette, or try a chili-lime vinaigrette.
If you enjoyed this Fresco Salad Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Fresco Salad Recipe
Ingredients
For the mustard vinaigrette
- 1 tablespoon garlic minced
- 1 tablespoon jalapeno minced
- 1 tablespoon cilantro minced
- 1 teaspoon ground cumin
- 2 tablespoon Dijon mustard
- ¼ cup olive oil
- 4 tablespoon lime juice
- ¼ teaspoon salt or as required
For the salad
- 3 cups spring mix greens
- 2 tablespoon queso fresco
Instructions
For the mustard vinaigrette
- In a small mixing bowl add minced garlic, minced jalapeno, minced cilantro, ground cumin, salt, Dijon mustard, olive oil, lime juice, and salt.
- Whisk until it turns into a smooth consistency. Keep aside.
For the salad
- In a mixing bowl, add spring mix greens, the mustard vinaigrette.
- Toss gently until the vinaigrette coats evenly.
- Sprinkle queso fresco and serve immediately.
Notes
- Adjust the heat level by modifying the jalapeño quantity or removing the seeds and membrane for a milder taste.
- The delicate spring mix wilts quickly when dressed, so it is best enjoyed fresh. Pair it with grilled meats or barbecues for a complete meal.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 2 days. Assemble the salad fresh before serving.
Nutrition
Additional Info
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My husband loves salads. This vinaigrette sounds super flavorful. The only challenge I see to making this salad is that I love queso cheese, it might not make it in. 😉
Valerie, It is not that hard to find, my local store does carry it. May be your one too, check it out.
Healthy and delicious salad that is just what I have been looking for. Perfect for hot days and great any time of the year really!
Thank you Mahy. And as you said, perfect for summer and all the other season.
You can't beat a simple green salad. The dressing sounds amazing.
Thank you Dannii for sharing your thoughts!
What a great salad! That vinaigrette is perfection - thank you!
Thank you Tracy, glad you liked this salad.