Fresco Salad Recipe
Fresh and flavorful Fresco Salad is made with a zesty mustard vinaigrette, crisp spring mix. It's light, easy, and perfect for summer meals.
Servings 2 servings
Calories 300kcal
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
Calories: 300kcal | Carbohydrates: 7g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 537mg | Potassium: 205mg | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 33.1mg | Calcium: 66mg | Iron: 1.4mg