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Green Salad Recipe

Green Salad Recipe - Quick Idea for a Light Lunch or Dinner

I first started making this green salad recipe when I wanted something fresh but still filling on busy days. It’s one of those quick meals that actually makes you feel good after eating. The fun part is you can mix different greens depending on the season; sometimes, I throw in arugula; other times, it's just simple romaine and spinach.
Over time, I learned the trick to keeping the leaves crisp is drying them properly before tossing them with dressing. It’s the kind of salad that’s perfect for lunch, dinner sides, or even a light summer meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 120
Ingredients Method Video Notes

Ingredients
  

  • 3 cups fresh lettuce romaine, arugula, or spinach mix
  • ½ cucumber thinly sliced
  • ½ red onion sliced
  • 1 medium tomato diced
  • ¼ cup shredded carrots
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or apple cider vinegar
  • Salt and black pepper to taste
  • Optional: Feta cheese or croutons for extra crunch

Method
 

  1. Wash and dry the greens really well. I usually spin them in a salad spinner or pat gently with paper towels.
  2. In a large bowl, combine lettuce, cucumber, onion, tomato, and carrots.
  3. In a small cup, whisk olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss lightly until everything is coated evenly.
  5. Top with feta or croutons just before serving so they stay crisp.

Video

Notes

  • Use chilled greens; it keeps the salad extra crisp.
  • Taste the dressing before adding; if it’s too sharp, add a few drops of honey to balance it out.
  • Avoid over-tossing, or the leaves will get too soft.
  • You can prep the veggies ahead, but always dress them right before serving.