Name: Best Simple Side Salad Recipe
Ingredients: Mixed Greens (5 ounces): The foundation of any great salad is, of course, the greens. For this recipe, we opt for mixed greens, which offer a delightful variety of textures and flavors. A spring mix, baby spinach blend, or even a combination of romaine and butter lettuce works wonderfully. Mixed greens provide a base that’s both tender and slightly crisp, contributing essential vitamins and minerals. Beyond their nutritional value, mixed greens offer a mild, fresh taste that doesn’t overpower the other ingredients, allowing them to shine. Choosing pre-washed mixed greens saves time and ensures cleanliness, making this recipe even more convenient. For an extra touch of flavor, consider adding a handful of arugula or baby kale to your mixed greens for a peppery kick.; Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes are a burst of sunshine in this salad. Their vibrant red color adds visual appeal, and their slightly acidic sweetness perfectly complements the other elements. Cherry tomatoes are packed with antioxidants and Vitamin C, contributing to the salad’s overall health benefits. Halving or quartering them ensures that their sweetness is distributed throughout the salad and makes them easier to eat. Opt for ripe, plump cherry tomatoes for the best flavor. If cherry tomatoes aren’t available, grape tomatoes are a suitable alternative, offering a similar sweetness and texture. Don’t underestimate the power of a good tomato – it elevates the simple greens to a whole new level of deliciousness.; Cucumber (1 English cucumber): Cool and crisp cucumber adds a refreshing element and a satisfying crunch to the salad. English cucumbers, also known as seedless cucumbers, are ideal because they have thinner skin and fewer seeds, making them less bitter and easier to digest. Their mild flavor provides a lovely counterpoint to the sweetness of the tomatoes and the tanginess of the dressing. Slicing the cucumber thinly, either into rounds or half-moons, ensures even distribution and makes it pleasant to eat. Cucumber also contributes hydration to the salad, making it even more refreshing, especially on warm days. For a slightly different texture, you can peel strips of cucumber using a vegetable peeler instead of slicing them.; Red Onion (¼ medium red onion): A touch of red onion provides a subtle sharpness and a welcome bite to the salad. Red onion, with its vibrant purple hue, also adds visual interest. However, raw red onion can be quite pungent, so using only a small amount and thinly slicing or dicing it is key. For those sensitive to the strong flavor of raw onion, you can soak the sliced red onion in cold water for about 10 minutes before adding it to the salad. This helps to mellow out its sharpness while retaining its flavor. Red onion contributes antioxidants and adds a complexity that elevates the simple flavors of the other ingredients. If you prefer a milder onion flavor, you can substitute it with shallots or sweet onions.; Simple Vinaigrette Dressing (to taste): The dressing is the glue that binds all the ingredients together and enhances their natural flavors. For this “Best Simple Side Salad,” a classic vinaigrette is the perfect choice. A vinaigrette typically consists of oil, vinegar, and seasonings. For a truly simple and delicious vinaigrette, you can whisk together: Extra Virgin Olive Oil (3 tablespoons): Olive oil forms the base of the vinaigrette and contributes richness and healthy fats. Extra virgin olive oil is preferred for its superior flavor and health benefits.; Red Wine Vinegar (1 tablespoon): Red wine vinegar provides a bright, tangy acidity that balances the richness of the olive oil and complements the vegetables.; Dijon Mustard (½ teaspoon): Dijon mustard acts as an emulsifier, helping the oil and vinegar to combine smoothly. It also adds a subtle depth of flavor.; Salt and Freshly Ground Black Pepper (to taste): Seasoning is crucial for bringing out the flavors of all the ingredients. Adjust salt and pepper to your liking.

Ingredients

Mixed Greens (5 ounces): The foundation of any great salad is, of course, the greens. For this recipe, we opt for mixed greens, which offer a delightful variety of textures and flavors. A spring mix, baby spinach blend, or even a combination of romaine and butter lettuce works wonderfully. Mixed greens provide a base that’s both tender and slightly crisp, contributing essential vitamins and minerals. Beyond their nutritional value, mixed greens offer a mild, fresh taste that doesn’t overpower the other ingredients, allowing them to shine. Choosing pre-washed mixed greens saves time and ensures cleanliness, making this recipe even more convenient. For an extra touch of flavor, consider adding a handful of arugula or baby kale to your mixed greens for a peppery kick.

Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes are a burst of sunshine in this salad. Their vibrant red color adds visual appeal, and their slightly acidic sweetness perfectly complements the other elements. Cherry tomatoes are packed with antioxidants and Vitamin C, contributing to the salad’s overall health benefits. Halving or quartering them ensures that their sweetness is distributed throughout the salad and makes them easier to eat. Opt for ripe, plump cherry tomatoes for the best flavor. If cherry tomatoes aren’t available, grape tomatoes are a suitable alternative, offering a similar sweetness and texture. Don’t underestimate the power of a good tomato – it elevates the simple greens to a whole new level of deliciousness.

Cucumber (1 English cucumber): Cool and crisp cucumber adds a refreshing element and a satisfying crunch to the salad. English cucumbers, also known as seedless cucumbers, are ideal because they have thinner skin and fewer seeds, making them less bitter and easier to digest. Their mild flavor provides a lovely counterpoint to the sweetness of the tomatoes and the tanginess of the dressing. Slicing the cucumber thinly, either into rounds or half-moons, ensures even distribution and makes it pleasant to eat. Cucumber also contributes hydration to the salad, making it even more refreshing, especially on warm days. For a slightly different texture, you can peel strips of cucumber using a vegetable peeler instead of slicing them.

Red Onion (¼ medium red onion): A touch of red onion provides a subtle sharpness and a welcome bite to the salad. Red onion, with its vibrant purple hue, also adds visual interest. However, raw red onion can be quite pungent, so using only a small amount and thinly slicing or dicing it is key. For those sensitive to the strong flavor of raw onion, you can soak the sliced red onion in cold water for about 10 minutes before adding it to the salad. This helps to mellow out its sharpness while retaining its flavor. Red onion contributes antioxidants and adds a complexity that elevates the simple flavors of the other ingredients. If you prefer a milder onion flavor, you can substitute it with shallots or sweet onions.

Simple Vinaigrette Dressing (to taste): The dressing is the glue that binds all the ingredients together and enhances their natural flavors. For this “Best Simple Side Salad,” a classic vinaigrette is the perfect choice. A vinaigrette typically consists of oil, vinegar, and seasonings. For a truly simple and delicious vinaigrette, you can whisk together:
- Extra Virgin Olive Oil (3 tablespoons): Olive oil forms the base of the vinaigrette and contributes richness and healthy fats. Extra virgin olive oil is preferred for its superior flavor and health benefits.
- Red Wine Vinegar (1 tablespoon): Red wine vinegar provides a bright, tangy acidity that balances the richness of the olive oil and complements the vegetables.
- Dijon Mustard (½ teaspoon): Dijon mustard acts as an emulsifier, helping the oil and vinegar to combine smoothly. It also adds a subtle depth of flavor.
- Salt and Freshly Ground Black Pepper (to taste): Seasoning is crucial for bringing out the flavors of all the ingredients. Adjust salt and pepper to your liking.
You can whisk these ingredients together in a small bowl or shake them in a jar until emulsified. Taste and adjust seasonings as needed. The beauty of a homemade vinaigrette is that you can customize it to your preference. For a slightly sweeter dressing, you can add a touch of honey or maple syrup. For a herbier flavor, you can incorporate fresh herbs like parsley, chives, or dill. However, for this “Best Simple Side Salad,” simplicity is key, and the classic vinaigrette perfectly complements the fresh, clean flavors of the vegetables. Pre-made vinaigrettes can be used for convenience, but be mindful of the ingredients and opt for those with minimal additives and high-quality oils.

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Instructions

Prepare the Vegetables: Begin by thoroughly washing all the vegetables. This is a crucial step for both hygiene and taste, as it removes any dirt or residue and ensures the vegetables are crisp and fresh. For the mixed greens, if they are not pre-washed, gently wash them in a salad spinner or a large bowl of cold water, then spin or pat them dry thoroughly. Excess water can dilute the dressing and make the salad soggy. Halve or quarter the cherry tomatoes, depending on their size. Thinly slice the English cucumber into rounds or half-moons. Finely slice or dice the red onion. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain and pat dry.

Make the Vinaigrette Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. Alternatively, you can combine all the dressing ingredients in a small jar with a lid, seal it tightly, and shake well until emulsified. Taste the dressing and adjust seasonings as needed. If you prefer a sweeter dressing, add a touch of honey or maple syrup. If you like a more acidic dressing, add a splash more red wine vinegar or lemon juice.

Assemble the Salad: In a large salad bowl, gently combine the mixed greens, halved or quartered cherry tomatoes, sliced cucumber, and red onion. Arrange the vegetables in the bowl attractively.

Dress the Salad: Just before serving, drizzle the vinaigrette dressing over the salad. Start with about half of the dressing and toss gently to coat the vegetables evenly. Add more dressing to your liking, but be careful not to overdress the salad, as this can make it soggy. The goal is to lightly coat the vegetables, allowing their natural flavors to shine through.

Serve Immediately: For the best taste and texture, serve the salad immediately after dressing it. Dressed salads tend to wilt over time, so it’s best to dress it right before serving. If you are preparing the salad ahead of time, you can prepare all the components – wash and chop the vegetables, make the dressing – and store them separately. Then, assemble and dress the salad just before serving.

Nutrition

Serving Size: One Normal Portion
Calories: 120-150
Sugar: 3-4g
Sodium: 100-150mg
Fat: 10-13g
Saturated Fat: 1-2g
Carbohydrates: 5-7g
Fiber: 2-3g
Protein: 1-2g