Description
A light, crisp, and refreshing mixed greens side salad with fresh vegetables and a simple homemade lemon-Dijon dressing that pairs well with rich main dishes like steak, pasta, or grilled chicken.
Ingredients
- 5 cups mixed salad greens (spring mix, arugula, or baby spinach)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: 2 tablespoons toasted nuts or seeds
Instructions
- Wash and dry the mixed greens thoroughly, then place them in a large salad bowl.
- Add the halved cherry tomatoes, thinly sliced cucumber, and thinly sliced red onion on top of the greens.
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and slightly emulsified.
- Drizzle the dressing over the salad and gently toss until the greens are lightly coated.
- Top with Parmesan cheese or toasted nuts or seeds if desired, then serve immediately.
Notes
- Store the salad and dressing separately to keep the greens crisp.
- The undressed salad can be refrigerated in an airtight container for up to 2 days.
- The dressing can be stored in a sealed jar in the refrigerator for 3 to 4 days.
- Baby spinach, arugula, romaine, or spring mix all work well in this recipe.
- Add sliced strawberries or apples for a sweeter variation.
- For extra protein, add grilled chicken, chickpeas, shrimp, or boiled eggs.
- Feta, goat cheese, almonds, walnuts, or sunflower seeds make great additions.
- No reheating is needed; serve fresh.
Nutrition
- Serving Size: 1 side serving
- Calories: 88
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
