Simple Green Salad Recipe
User Reviews
4.8
12 reviews
Excellent
Simple Green Salad Recipe
Report
The green salad is a common side dish which you can serve with most main course meals.
Share:
Ingredients
For the Salad:
- 1 Handful Fresh Salad Leaf Varieties green or red, see in the post for salad leaf ideas
For the Vinaigrette Dressing:
- 1 Teaspoon vinegar
- 2 Teaspoon oil
- Black Pepper Ground pinch
- salt to taste pinch
Instructions
- Separate the salad leaves from the stem. Wash your Salad leaves. If it's a salad from the garden or organic, keep the leaves in a bowl with water and a splash of vinegar as this will get rid of any insects. If your salad is store-bought, make sure to wash your salad properly because of the pesticides used.
- Once the salad has been washed place the fresh leaves into a salad spinner to get rid of the excess water.
- To prepare the dressing, grab a dressing shaker or a small glass container that seals well with the lid of a small milk bottle.
- Shake the bottle with the dressing well and pour over the green salad leaves in a bowl.
- Serve up
Notes
- You can store all the salad leaves in the spinner or in a glass container with a lid and that in the fridge, because the salad leaves stay super fresh for a long in this container. That way you can take out the leaves you need anytime to use as a salad side dish. I usually turn the salad leaves into smaller bite-sized pieces and place them into a bowl.
- The dressing can be adjusted with the simple formula of ⅓ Vinegar and ⅔ Oil.
- You can store all the salad leaves in the spinner or in a glass container with a lid and that in the fridge, because the salad leaves stay super fresh for a long in this container. That way you can take out the leaves you need anytime to use as a salad side dish. I usually turn the salad leaves into smaller bite-sized pieces and place them into a bowl.
- Store the fresh leaves in a salad spinner and the dressing in a dressing shaker. Don't pour the dressing over the salad and refrigerate for a longer period because the salad will get soggy, lose its crispness and will turn bad faster.
Nutrition Information
Show Details
Calories
82kcal
(4%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
4mg
(0%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2484IU
(50%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2484IU | 50% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
Green bean tomato salad with cilantro lime mustard dressing {Ensalada de vainitas con tomate y cebolla}
South American, Fusion, French, Ecuadorian
4.9
(21 reviews)
