Simple Green Salad with Vinaigrette Recipe

4.75 from 4 votes

It's quick to prepare, light yet flavorful, and versatile enough to pair with everything from everyday dinners to summer BBQs.

Prep Time15

Course: Salad

Cuisine: French

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Servings: bowl

Calories: 82kcal

1 Handful Fresh Salad Leaf Varieties green or red, see in the post for salad leaf ideas

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.
1 Handful Fresh Salad Leaf Varieties
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. Place the dressing ingredients into the bottle.
1 Teaspoon Vinegar, 2 Teaspoon Oil, Black Pepper Ground, Salt to taste
Shake the bottle with the dressing well and pour it over the green salad leaves in a bowl just before serving.

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.