Everyday Green Salad [Simple Side Salad]
Print Recipe
5 from 2 votes

Everyday Green Salad Recipe

The everyday green salad is, as the name suggests, a common side dish which you can serve with most main course meals. It doesn't matter if you enjoy it with western or eastern food, the salad can be adjusted to your liking, it's quiet and easy to prepare and because it's fresh, you won't miss out on some important nutrients. (*see Notes for details)
Course: Salad
Cuisine: French
Keyword: easy, gluten free, green salad, low carb, quick, vinaigrette
Author: Helene D'Souza


For the Salad:

  • Fresh Salad Leaf varieties green or red, see in the post for salad leaf ideas

For the Vinaigrette Dressing:

  • 1/3 Vinegar
  • 2/3 Oil
  • Black Pepper pinch
  • Salt to taste pinch


  • 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 an salad spinner to get rid of excess water. You can store all the salad leaves in the spinner and that in the fridge because the salad leaves stay super fresh for 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.
  • To prepare the dressing, grab an salad dressing shaker ( I like the mini bottles shaped like milk bottles) and pour in the vinegar, oil, black pepper and salt.
  • Shake the bottle with the dressing well and pour over green salad leaves in a bowl.


  1. I have not added measurements because you won't need any. The Dressing can be adjusted with the simple formula 2/3 Vinegar and 1/3 Oil.
  2. 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 it's crispness and will turn bad faster.