Mixed Green Salad
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This Mixed Green Salad is fresh. It’s bright. It’s wildly satisfying in the way only a truly good salad can be. A bowl piled high with crisp, vibrant greens that snap when you toss them, layered with cool, refreshing crunch and juicy bursts of sweetness that pop against the bright, tangy vinaigrette. The dressing glides over every leaf, glossy and fragrant with garlic and Dijon, catching in the folds of the greens and clinging to every crisp edge. Then comes the final crackle… golden croutons scattered across the top, adding that irresistible crunch that makes every forkful feel alive.
WHY YOU’LL LOVE THIS EASY GREEN SALAD
- Fresh, crisp, and ready in 10 minutes
- Topped with a bright homemade vinaigrette
- Simple ingredients you probably already have
- Easy to customize with proteins or toppings
- Works as a side for almost any meal
Mixed Green Salad
Every table needs a good green salad. Not a pre-mixed bag from the produce aisle or a sad pile of lettuce sitting in the corner… a real salad.
Something crisp, colorful, and actually worth putting on your plate.
This easy green salad recipe is the one I fall back on again and again.
While the vegetables are simple, the vinaigrette is what pulls everything together. A little Dijon, a touch of honey, fresh garlic, and white wine vinegar that keeps the whole thing bright.
It’s fresh. It’s crunchy. It balances out heavier meals beautifully. And sometimes that’s exactly what dinner needs.
INGREDIENT NOTES
- Mixed Greens: Use your favorite blend. Spring mix, baby romaine, or arugula are all great choices.
- English Cucumber: Sweeter and less watery than standard cucumbers. And you don’t have to peel them!
- Cherry or Grape Tomatoes: Add juicy bursts of flavor. Grab heirloom for even more color and flavor variety.
- Red Onion: Thin slicing keeps the bite from being overpowering. If it’s still too much, soak them in cold water for a few minutes.
- Croutons: Add crunch and texture contrast. And it’s easy to make croutons from scratch!
- White Wine Vinegar: Bright and slightly fruity…perfect for a simple vinaigrette.
VARIATIONS
Protein Boost: Add grilled chicken, steak, or salmon.
Cheese Add-In: Sprinkle mixed green salad with Parmesan, feta, or goat cheese.
Nutty Crunch: Add toasted almonds, pecans, or sunflower seeds.
Mediterranean: Include Kalamata olives and feta.
Summer Style: Swap tomatoes with sliced strawberries for a fruity twist.
Heartier Salad: Top with sliced avocado and hard-boiled eggs.
SERVING SUGGESTIONS
- Pair with grilled meats or roasted chicken.
- Serve alongside pasta dishes.
- Add this easy green salad to BBQ or potluck spreads.
- Enjoy with soups for a light meal.
- Pair with a copycat Chipotle barbacoa or steak bowl for freshness.
EASY GREEN SALAD RECIPE FAQ
You can prep all the veggies up to 1 day ahead and store them in the refrigerator. Assemble with the lettuce and add the dressing just before serving.
If the greens are wet, the dressing will simply slide off instead of clinging to the surface. That makes for messy (and less flavorful) bites.
Sure! This easy green salad dressing keeps for up to a week in the refrigerator. I keep it in a jar so I can just shake before using.
Add a small drizzle of honey to balance it out, then whisk or shake again.
A great salad is really about balance. And with so many easy green salad ideas out there, I worked hard to make this one just right.
Crisp greens provide the base, but the contrast of textures — crunchy vegetables, juicy tomatoes, and croutons — keeps every bite interesting.
The vinaigrette works because of the ratio: roughly two parts oil to one part acid. Dijon mustard helps emulsify the dressing so it coats the leaves evenly instead of separating.
And always toss gently. Crushing delicate greens will turn a bright salad into a soggy one quickly.
DONNA’S PRO TIPS
- Dry salad greens thoroughly before tossing. It helps the dressing cling.
- Slice onions very thin so they don’t overpower the salad.
- Add croutons right before serving so they maintain maximum crunch.
- Don’t overwork the greens. Toss everything together lightly.
- Taste the dressing before adding it. It may need more honey, vinegar, or salt.
- Serve mixed green salad immediately for the best texture.
TOOLS NEEDED
- Large Salad Bowl: Plenty of room for tossing and just right for serving.
- Sharp Knife: Precise cuts matter for a balanced bite.
- Cutting Board: Easy for lots of prep.
- Small Bowl or Jar: For the dressing.
- Whisk: To mix the dressing. Or pop a lid on the jar and shake!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Fresh mixed greens + crisp veggies
- Bright homemade white wine vinaigrette
- Ready in 10 minutes
- Easy to customize
- Perfect side salad
- Best served immediately
- Simple but satisfying
Mixed Green Salad
Ingredients
FOR THE SALAD
- 5 to 6 cups mixed salad greens, about 5 ounces
- 1 English cucumber, sliced , (about 1 ½ cups)
- 6 ounces cherry or grape tomatoes, halved , (about 1 cup)
- 1/4 small red onion, thinly sliced , (about ⅓ cup)
- 2 medium carrots, shredded, (about ½ cup)
- 1/2 cup croutons
FOR THE WHITE WINE VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon honey
- 1 small garlic clove, minced , (about ½ teaspoon)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- MAKE DRESSING: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 3/4 teaspoon honey, 1 small garlic clove, minced , 1/4 teaspoon kosher saltt, and 1/4 teaspoon fresh ground black pepper until emulsified. Alternatively, place all ingredients in a jar with a lid and shake vigorously.
- ASSEMBLE SALAD: Add 5 to 6 cups mixed salad greens to a large bowl. Top with 1 English cucumber, sliced , 6 ounces cherry or grape tomatoes, halved , 1/4 small red onion, thinly sliced , and 2 medium carrots, shredded.
- DRESS: Drizzle the vinaigrette over the salad and toss gently until evenly coated.
- ADD CRUNCH: Sprinkle 1/2 cup croutons over the top just before serving.
- SERVE: Serve immediately.
Donna’s Notes
Too tangy → add a little more honey.
Too oily → whisk in a splash of vinegar or lemon juice. Easy Variations: Add grilled chicken, hard-boiled eggs, cheese, nuts, or seeds for a heartier salad. Storage: Undressed salad keeps 1 to 2 days in the refrigerator. Dressed salad is best eaten within a few hours.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
