Mixed Green Salad
Add a Mixed Green Salad with fresh veggies and a bright, tangy vinaigrette to your table. Simple, easy, and the perfect balance to any meal.
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.
Notes
Make-Ahead: Chop the vegetables up to 1 day ahead and store in the refrigerator. Store the dressing separately for up to 1 week and shake before using.
Dry Greens Well: Dry lettuce thoroughly so the dressing coats the leaves instead of sliding off.
Balance the Dressing:
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.
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
Serving: 1 | Calories: 235cal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 282mg | Sugar: 7g | Fiber: 3g | Calcium: 46mg | Iron: 1mg