This easy green salad with vinaigrette is a light and refreshing side dish that’s perfect for any meal. With just a few simple ingredients like crisp greens, tangy lemon, and rich olive oil, it’s a quick and nutritious choice. Plus, it’s easy to customize with whatever greens you have on hand!
Recipe Ingredients:
- 8 to 10 c salad greens or mesclun mix
- ¼ c freshly squeezed lemon juice (2 lemons)
- ½ c good olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
How To Make Green Salad Vinaigrette?
- Prepare the Salad Greens: Place the salad greens in a large bowl, ready to be dressed.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground black pepper.
- Dress the Salad: Pour enough dressing over the salad greens to moisten them, tossing well to ensure everything is coated.
- Serve and Enjoy: Serve the salad immediately as a light, refreshing side dish, perfect for any meal!
Recipe Tips:
- Use fresh lemon juice: Freshly squeezed lemon juice gives the vinaigrette a bright, tangy flavor. Avoid using bottled lemon juice for the best taste.
- Quality olive oil matters: Choose a good-quality extra virgin olive oil. It will make the dressing richer and more flavorful, enhancing the entire salad.
- Don’t overdress the salad: Start with a small amount of dressing and toss well. You can always add more if needed, but you don’t want the greens to be soggy.
- Toss just before serving: To keep the salad crisp, toss the greens with the dressing right before serving. If you mix it too early, the leaves can wilt.
- Customize the greens: You can mix in other salad greens like arugula, spinach, or even baby kale for variety. Adjust based on what you have at home!
How To Store Leftovers?
If you have leftover salad, let it cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 1 day. However, it’s best to store the dressing separately to avoid soggy greens.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 89
- Total Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 2 mg
- Sodium: 214 mg
- Potassium: 299 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 2 g
- Sugars: 4 g
- Protein: 3 g
Check out More Recipes:
Ina Garten Green Salad Vinaigrette
Description
This easy green salad with vinaigrette is a light and refreshing side dish that’s perfect for any meal. With just a few simple ingredients like crisp greens, tangy lemon, and rich olive oil, it’s a quick and nutritious choice. Plus, it’s easy to customize with whatever greens you have on hand!
Ingredients
Instructions
- Prepare the Salad Greens: Place the salad greens in a large bowl, ready to be dressed.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground black pepper.
- Dress the Salad: Pour enough dressing over the salad greens to moisten them, tossing well to ensure everything is coated.
- Serve and Enjoy: Serve the salad immediately as a light, refreshing side dish, perfect for any meal!
Notes
- Use fresh lemon juice: Freshly squeezed lemon juice gives the vinaigrette a bright, tangy flavor. Avoid using bottled lemon juice for the best taste.
- Quality olive oil matters: Choose a good-quality extra virgin olive oil. It will make the dressing richer and more flavorful, enhancing the entire salad.
- Don’t overdress the salad: Start with a small amount of dressing and toss well. You can always add more if needed, but you don’t want the greens to be soggy.
- Toss just before serving: To keep the salad crisp, toss the greens with the dressing right before serving. If you mix it too early, the leaves can wilt.
- Customize the greens: You can mix in other salad greens like arugula, spinach, or even baby kale for variety. Adjust based on what you have at home!