You’ll love this Mixed Greens Salad because it’s easy to make, endlessly adaptable, and incredibly healthy. It comes together in minutes, requires no cooking, and can be tailored to whatever ingredients you have on hand. Whether you want a simple salad with vinaigrette or a loaded bowl with nuts, cheese, and fruit, this recipe offers a fresh and delicious foundation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed salad greens (such as arugula, spinach, romaine, frisée, or spring mix) cherry tomatoes cucumber red onion carrots (shredded or thinly sliced) olive oil lemon juice or vinegar (such as balsamic or red wine vinegar) salt black pepper
Optional add-ins: crumbled cheese (feta, goat, or blue), nuts or seeds (almonds, walnuts, sunflower seeds), avocado, dried cranberries, fresh herbs
Directions
Rinse and dry all greens thoroughly using a salad spinner or paper towels.
In a large salad bowl, combine the mixed greens, cherry tomatoes (halved), sliced cucumber, red onion, and shredded carrots.
In a small bowl or jar, whisk together olive oil, lemon juice or vinegar, salt, and pepper to make the dressing.
Drizzle the dressing over the salad just before serving.
Toss gently to coat the greens evenly with the dressing.
Top with any optional add-ins like cheese, nuts, or herbs, and serve immediately.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Total time: 10 minutes
Variations
Add grilled chicken, salmon, or hard-boiled eggs for a protein boost.
Use a creamy dressing like ranch or Caesar instead of vinaigrette.
Incorporate seasonal fruits like apples, pears, or strawberries for sweetness.
Swap the greens for kale, romaine, or butter lettuce.
Add grains like quinoa, farro, or couscous for a more filling salad.
Storage/Reheating
Mixed Greens Salad is best enjoyed fresh. If storing, keep the greens and toppings separate from the dressing to prevent sogginess. Store components in airtight containers in the refrigerator for up to 3 days. Toss with dressing just before serving.
FAQs
What are mixed salad greens?
Mixed greens are a combination of leafy vegetables like arugula, spinach, red leaf lettuce, romaine, and other baby greens, often sold as a salad mix.
Can I make the salad ahead of time?
Yes, just store the ingredients separately and add the dressing right before serving.
What dressing works best?
A simple vinaigrette made with olive oil and lemon juice or vinegar works beautifully, but you can use any dressing you like.
Can I add protein?
Absolutely — grilled chicken, tuna, shrimp, tofu, or boiled eggs make excellent additions.
How do I keep greens crisp?
Dry them thoroughly after washing and store them in the fridge with a paper towel in a sealed container to absorb moisture.
Is this salad vegan?
Yes, as written it’s vegan. Just ensure any add-ins like cheese are plant-based if needed.
Can I use bottled dressing?
Yes, bottled dressings are convenient and work well if you’re short on time.
What’s the best way to serve this salad?
Serve it chilled as a side dish or bulk it up for a main course by adding protein and hearty toppings.
Can I use pre-washed salad mixes?
Yes, pre-washed salad mixes are convenient and save time — just be sure they’re still fresh and crisp.
How do I prevent the salad from getting soggy?
Add dressing just before serving and avoid overdressing. You can also serve the dressing on the side.
Conclusion
Mixed Greens Salad is a quick, fresh, and flavorful addition to any meal. With its endless flexibility and easy preparation, it’s a reliable go-to whether you’re looking for a light side or a satisfying main. Load it up with your favorite toppings or keep it simple — either way, this salad delivers on taste, texture, and nutrition.
Mixed Greens Salad is a fresh, customizable dish made with a variety of leafy greens and colorful vegetables, topped with a light vinaigrette. It serves as a quick and healthy side or main meal option.
Ingredients
4 cups mixed salad greens (arugula, spinach, romaine, frisée, or spring mix)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup shredded carrots
3 tablespoons olive oil
2 tablespoons lemon juice or vinegar (balsamic or red wine vinegar)
Salt, to taste
Black pepper, to taste
Optional: 1/4 cup crumbled cheese (feta, goat, or blue)
Optional: 2 tablespoons nuts or seeds (almonds, walnuts, sunflower seeds)
Optional: 1 avocado, sliced
Optional: 2 tablespoons dried cranberries
Optional: Fresh herbs, to taste
Instructions
Rinse and dry all greens thoroughly using a salad spinner or paper towels.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, red onion, and shredded carrots.
In a small bowl or jar, whisk together the olive oil, lemon juice or vinegar, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad just before serving.
Toss gently to coat the greens evenly with the dressing.
Top with any optional add-ins like cheese, nuts, avocado, dried cranberries, or herbs, and serve immediately.
Notes
Best enjoyed fresh to maintain crisp texture.Store dressing separately to prevent sogginess.Can be made ahead by prepping ingredients in advance.Customize with proteins or grains for a more filling meal.
