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Summer Green Salad with Vinaigrette

Summer Green Salad with Vinaigrette

A refreshing Summer Green Salad with Vinaigrette that balances flavors perfectly, featuring crisp greens, vibrant vegetables, and a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 6 cups Mixed Greens (Butter, Romaine, Spinach)
  • 1 cup English Cucumber (sliced)
  • 1/2 cup Red Radishes (thinly sliced)
  • 1/4 cup Red Onion (thinly shaved)
  • 1/4 cup Fresh Dill and Parsley (chopped)
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey or Maple Syrup
  • Sea Salt and Black Pepper (to taste)

Method
 

  1. Wash the greens thoroughly in cold water and use a salad spinner to remove excess moisture.
  2. Slice the radishes and onions as thinly as possible.
  3. In a small jar or bowl, combine olive oil, vinegar, Dijon mustard, and honey. Whisk until emulsified.
  4. In a large mixing bowl, combine the dried greens and sliced vegetables, then sprinkle fresh herbs on top.
  5. Drizzle the dressing over the salad just before serving and toss gently to coat.
  6. Transfer to a chilled serving platter and serve immediately.

Notes

Chill your serving bowl to keep the greens crisp. Do not over-dress the salad; start with half the dressing and add more if needed. Use high-quality salt for better flavor.