If you’re looking for a quick, flavorful, crunchy Spring Mix Salad, the search is over! Little Leaf Farm’s Baby Spring Mix serves as the delicious base for this side dish, piled high with lots of crunchy vegetables (snap peas and radishes!) and silky prosciutto. The salad greens are tossed with a homemade salad dressing that is bright, zesty, and perfect for warmer weather.
Here’s why we love it so much:
- The texture! Little Leaf Farms Baby Spring Mix — like all their lettuces — truly has the best crunch. Not only does it stay fresh for up to two weeks, but when you take a bite, you hear it snap. It’s my favorite box of spring mix on the market!
- Easily adaptable with a variety of veggies! Both the snap peas and the radishes add even more great texture. You’ll want something to contrast the Prosciutto, and this does the trick.
- The citrus dressing! We love homemade salad dressing, and this is the easiest mix of EVOO, lemon juice, Dijon, and fresh herbs. Plus, it keeps for up to 2 weeks in a fridge, so you can top lots of salads with it!
The Best Baby Spring Mix
In addition to Little Leaf Farm’s Baby Spring Mix, you’ll need the following ingredients:
- Snap peas: These little cuties are great raw! You can keep them whole, julienne, or slice into ¼” thick pieces, as shown above.
- Radishes: Julienne for the perfect little crunch! Radishes have a spicy and zesty flavor, which is a beautiful contrast to the sweet Baby Spring Mix.
- Prosciutto: A silky smooth texture and a salty bite, we love adding Prosciutto di San Daniele or Prosciutto di Parma to salads.
To make the light, citrus vinaigrette, you’ll want extra virgin olive oil, fresh lemon juice, a splash of white wine vinegar, Dijon mustard, chives, Kosher salt, and black pepper.
For another no cook recipe that is full of flavor, be sure to try our Cucumber & Tomato Salad
This Spring Mix Salad Takes Minutes To Make!
The assembly of this Spring Mix Salad takes only minutes, making it perfect for busy weeknights. Place Little Leaf Farms Baby Spring Mix on a large platter or in a salad bowl, then top with chopped veggies. Rip the prosciutto into small, bite-size pieces, then place on top.
Meanwhile, make the homemade salad dressing. Combine all salad dressing ingredients in a mason jar with lid, then shake vigorously, or combine in a small bowl or a 2 cup measuring cup, then whisk to emulsify and combine. Leftover lemon vinaigrette will keep for up to 2 weeks in a fridge.
Drizzle the salad with as much of the vinaigrette as you like, then sprinkle with additional chives (if wanted) or some extra cracked black pepper. Serve immediately!
Make It A Complete Meal
Keep the meal light, so as not to overwhelm the delicate flavor of this spring mix salad. We recommend slow baked salmon, couscous salad with roasted shrimp, or stuffed portobello mushrooms (a hearty vegetarian entrée).
Snap Peas vs Snow Peas: What’s The Difference?
Snap peas are more rounded, while snow peas are flatter. They’re both similarly shaped pea pods with close to identical flavors and nutritional value. Their difference mostly comes down to the roundedness (is that a word?) of the pods.
Prosciutto di Parma vs Prosciutto di San Daniele
While many believe Prosciutto di Parma to be the king of all prosciuttos, there’s more than one big player in the game.
We absolutely love Prosciutto di San Daniele, which hails from Spain. There are fewer producers there than in Italy (thus, it is often accompanied by a higher price tag), but it’s worth the price. It tends to have a sweeter, less salty taste, but is just as silky smooth. The legs are often smaller than those of their Italian counterparts and have a higher fat ratio.
Most places sell both Prosciutto di Parma as well as Prosciutto di San Daniele, so be sure to experiment to see which variety you prefer! Be sure to try these other prosciutto recipes: Prosciutto Wrapped Asparagus and Prosciutto and Melon!
Use this base recipe as a starting point, but feel free to add more toppings to the baby greens. Some of our favorite salad toppings include:
- Nuts: almonds, walnuts, pecans, or even sunflower seeds or pumpkin seeds, which have a similar crunch!
- Cheese: goat cheese, crumbled feta cheese, or shaved parmesan would work great here!
- Other veggies needing to be used from the fridge, such as cucumber, grape or cherry tomatoes, avocado, red onion
- Fresh fruit: Trust us, berries in salad is a great idea! We love to add blueberries, strawberries, or raspberries, which counter the salty prosciutto beautifully with a light sweetness.
- Switch out the dressing! Want to keep things even simpler? Drizzle with balsamic vinaigrette (or just a good aged balsamic vinegar), but you’ll need to season the veggies and baby lettuce with Kosher salt and black pepper.
If you’re making this for meal prep, simply store the salad dressing separately and toss just before serving. We recommend keeping the salad refrigerated until ready to eat so the prosciutto stays nice and cold.
For a quick, texturally pleasing salad, it’s hard to beat this recipe! Looking for another no cook recipe? Our Broccoli Salad is so good I could eat the whole bowl myself!
If you make this Spring Mix Salad recipe, please let us know by leaving a review and rating below!
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More salad recipes to try!
- BLT Salad
- Butter Lettuce Salad
- Strawberry Chicken Salad With Spinach
- Tomato Mozzarella Salad
- Crab Salad
- Peach Burrata Salad
20-Minute Spring Mix Salad with Prosciutto
For the salad
- 4 oz Little Leaf Farms Baby Spring Mix
- 1 cup snap peas trimmed and thinly sliced into ¼" pieces
- ½ cup radishes trimmed and julienned
- 3 oz Prosciutto thinly sliced, ripped into small, bite-size pieces
For the lemon vinaigrette
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice about ½ large lemon
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 Tbsp chives thinly sliced
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Assemble the salad. Place Little Leaf Farms Baby Spring Mix in a large bowl or on a large platter. Scatter the sliced snap peas and radishes on top, then add the thinly sliced prosciutto.
- Make the lemon vinaigrette. Combine ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp white wine vinegar, 1 tsp Dijon, 2 Tbsp sliced chives, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a small jar with lid. Seal tightly, then shake vigorously until emulsified. Alternatively, you can whisk all salad dressing ingredients together in a small bowl.
- Toss the salad, then serve. Drizzle as much of the lemon vinaigrette on top as you like. Toss, then taste and adjust seasoning as needed. A little additional black pepper is nice, but you likely will not need more salt, given the dressing and the prosciutto. Serve immediately!
- Nutrition facts include all of the lemon vinaigrette. It is very likely that you will have leftover dressing, so take that into consideration. Leftover vinaigrette will keep for up to 2 weeks in a fridge.
- Do not dress the salad more than 30 minutes before serving or it will begin to wilt.