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Under 30 Minutes

Spring Greens Salad with Dijon Vinaigrette

  • Prep:
  • Total Time:
  • Servings: 4
Spring Greens Salad with Dijon Vinaigrette

Source: Martha Stewart Living, April 2013


  • 1 teaspoon smooth or whole-grain Dijon mustard
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 6 tablespoons best-quality extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • Coarse salt and freshly ground pepper
  • 4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh chervil leaves
  • 2 tablespoons finely sliced fresh chives


  1. Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.

  2. Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

Cook's Note

Mix It Up
Farmers' markets are coming back to life, and finding baby leaves of kale, mustard, chard, spinach, arugula, and mache is easy. All you need is a mustardy vinaigrette to bring them into balance.