Mary's Spring Mix Salad with Feta and Pine Nuts

Ingredients

• 2-3 T olive oil
• 1 T + 1 tsp. fresh-squeeze lime juice
• 1/2 tsp. red wine vinegar
• 6-8 handfuls of Spring Mix salad greens, or your favorite mix of greens
• 1/4 cup crumbled Feta
• 1-2 T pine nuts
• Salt and fresh-ground black pepper to taste

Directions

1. Spring mix is generally ready to use, but garden greens should be rinsed well, ideally with a salad spinner. If any of the larger leaves have tough or prickly stems, you can pinch those off, though it’s not required.
2. In a small bowl, whisk 2 T olive oil with the lime juice and red wine vinegar. Taste it, and if the dressing feels sharper than you want, drizzle in a bit more olive oil until the balance tastes right to you.
3. If you’re toasting the pine nuts, set them in a dry skillet over high heat and cook for 1 minute, or slightly longer, while shaking the pan constantly. Pull the pan off the heat before they begin to brown, because they can over-toast in a hurry.
4. Add the greens to a mixing bowl and toss them with just enough dressing to lightly coat the leaves. Scatter in the Feta and pine nuts, then toss once more.
5. Add salt and fresh-ground black pepper to taste, toss again, and serve right away.