Sarah’s Baby Greens Salad with Minted Orange Dressing

This salad combines fresh spring lettuces and herbs straight from the garden! The combination of soft, colorful lettuces, toasted nuts, feta cheese and dried cranberries is brightened by fresh orange juice, basil and mint blended into a zingy vinaigrette.

Servings: 4



5 oz clamshell spring mix salad

1/4 cup dried cranberries

1/4 toasted pine nuts {toast on stovetop over low heat}

1/4 crumbled feta cheese



1/4 grape seed oil

1/4 cup + 2 tsp fresh squeezed

orange juice

Zest of half an orange

1/4 cup fresh basil leaves

2 Tbsp fresh mint leaves

2 tsp white wine vinegar or red

wine vinegar

1/4 tsp sea salt



Blend all dressing ingredients in a small blender. Put lettuce in a large bowl and pour half the dressing over it. Lightly toss to coat the lettuce. Then, top with toasted pine nuts, dried cranberries and feta cheese. After plating, feel free to drizzle more dressing over your salad if you need more “zing”!


Looking for more refreshing salad recipes to try this summer? Visit Sarah Koontz’s blog ( to claim your free digital cookbook today!