A refreshing salad celebrating the vibrant flavors of spring.

Scale

2 cups baby spinach

2 cups mixed greens

1/2 cup sliced radishes

1/2 cup cherry tomatoes, halved

1/4 cup crumbled feta cheese

1/4 cup sliced almonds

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano

Wash and dry the greens using a salad spinner.

Slice cucumbers, radishes, and cherry tomatoes.

Mix greens with sliced vegetables in a large bowl.

Add feta cheese, sliced almonds, and dressing.

Toss gently and serve immediately.

For added crunch, include toasted nuts.

Best served fresh, with dressing added just before serving.

Keywords: spring salad, vibrant salad, quick salad