Simple Green Salad Recipe

Mixed greens: A variety of leafy greens that provide a mix of textures and flavors.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Thinly sliced for a mild, tangy bite.

Olive oil: The base of the dressing, providing a rich and smooth texture.

Lemon juice: Freshly squeezed to add a bright, zesty flavor to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Black pepper: Freshly ground to add a bit of heat and depth to the dressing.

When preparing the mixed greens, ensure they are thoroughly washed and dried to prevent excess moisture, which can dilute the dressing. Use a salad spinner or pat them dry with a clean kitchen towel. For the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad to reduce their sharpness and make them more palatable. When whisking the olive oil and lemon juice for the dressing, do so vigorously to create a well-emulsified mixture that will coat the vegetables evenly.

• mixed greens - Substitute with baby spinach: Baby spinach has a similar texture and mild flavor, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly smaller but have a similar sweetness and juiciness.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and can be eaten raw in salads.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• salt - Substitute with sea salt: Sea salt has a similar taste but can offer a slightly different texture.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• To keep your mixed greens fresh, store them in a salad spinner or a container lined with paper towels. This will absorb any excess moisture and prevent wilting.
• Place the cherry tomatoes and sliced cucumber in separate airtight containers. This will keep them crisp and prevent them from making the greens soggy.
• Store the thinly sliced red onion in a small container or a resealable plastic bag. This will help maintain its flavor and prevent it from overpowering the other ingredients.
• For the dressing, mix the olive oil, lemon juice, salt, and black pepper in a small jar with a tight-fitting lid. Shake well before using and store it in the refrigerator for up to a week.
• When ready to serve, combine all the ingredients in a large mixing bowl and pour the dressing over the salad. Toss gently to combine and serve immediately.

Freezing Guidelines

• Freezing mixed greens is not recommended as they will lose their crispness and become mushy upon thawing.
• If you must freeze, consider freezing the dressing separately in an ice cube tray. Once frozen, transfer the cubes to a resealable plastic bag. This way, you can thaw only what you need.
• Avoid freezing cherry tomatoes, cucumber, and red onion as they have high water content and will become watery and lose their texture when thawed.
• For a make-ahead option, prepare the dressing and store it in the refrigerator. Keep the vegetables fresh in their respective containers and assemble the salad just before serving.

• First, separate the mixed greens from the rest of the salad. The greens can become wilted and unappetizing if reheated.
• Gently warm the cherry tomatoes, cucumber, and red onion in a skillet over low heat for 1-2 minutes. This will take the chill off without cooking them.
• If you prefer, you can also use a microwave. Place the vegetables in a microwave-safe dish and heat on low power for about 20-30 seconds.
• For the dressing, you can warm it slightly in the microwave for about 10 seconds or whisk it in a small saucepan over low heat until just warm.
• Once everything is gently warmed, combine the vegetables and dressing with the mixed greens and toss gently to combine.
• Serve immediately to enjoy a slightly warmed version of your Simple Green Salad.

• Large mixing bowl: Use this to combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Small bowl: This is perfect for whisking together the olive oil, lemon juice, salt, and black pepper.

• Whisk: Essential for mixing the dressing ingredients until they are well combined.

• Salad tongs: These will help you toss the salad gently to ensure the dressing is evenly distributed.

• Measuring cups: Use these to measure out the mixed greens, cherry tomatoes, and cucumber accurately.

• Measuring spoons: These are necessary for measuring the olive oil, lemon juice, salt, and black pepper.

• Knife: A sharp knife is needed to slice the cucumber and red onion.

• Cutting board: Provides a safe surface for slicing the cucumber and red onion.

• Salad spinner: Useful for washing and drying the mixed greens thoroughly.

• Serving bowl: Use this to present the salad once it is ready to be served.

Pre-wash and dry greens: Buy pre-washed and dried mixed greens to save time on preparation.

Use pre-sliced vegetables: Purchase pre-sliced cucumber and red onion to cut down on chopping time.

Quick dressing mix: Make a larger batch of the dressing and store it in the fridge for future use.

Cherry tomatoes hack: Use a serrated knife to quickly halve multiple cherry tomatoes at once by placing them between two lids.

Efficient tossing: Use a large mixing bowl with a lid to shake and mix the salad ingredients evenly.