Fresh and zesty green salad
This fresh and zesty green salad features a blend of crisp lettuce, spinach, and arugula, accented with aromatic basil. Dressed in a simple vinaigrette of olive oil, vinegar, and mustard, it's a quick and vibrant side dish.
Cook time 0 min
Prep time 5 min
Ingredients:
2 cups lettuce1 cup spinach
1 cup arugula
12 leafs basil
2 tbsp olive oil
2 tbsp vinegar
1 dash salt
1 dash black pepper
1 tsp mustard
Are you craving a fresh and zesty addition to your meal? This vibrant green salad combines the crispness of lettuce, spinach, and arugula with the aromatic punch of basil. Tossed in a tangy dressing made with olive oil, vinegar, and mustard, this salad is both simple and delicious—perfect for any occasion.
Instructions:
- Lettuce: Wash and dry the lettuce. Tear into bite-sized pieces and place in a large salad bowl.
- Spinach and Arugula: Wash and dry the spinach and arugula. Add them to the bowl with the lettuce.
- Basil: Wash the basil leaves, pat them dry, and tear into smaller pieces or roughly chop them. Add to the salad bowl.
- In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of vinegar, and 1 teaspoon of mustard.
- Add a dash of salt and a dash of black pepper.
- Whisk the ingredients together until they form a smooth and emulsified dressing.
- Pour the dressing over the combined greens in the salad bowl.
- Gently toss the salad using tongs or your hands until all the greens are evenly coated with the dressing.
- Transfer the salad to a serving bowl or individual plates.
- Serve immediately for the freshest taste.
And there you have it—a refreshingly zesty green salad that is as nutritious as it is flavorful. Whether you’re serving it as a main course or alongside your favorite dish, this salad is sure to impress with its simplicity and taste. Enjoy!
Fresh and zesty green salad FAQ:
Preparing this green salad takes about 10 to 15 minutes. This includes washing, drying, and tearing the greens, as well as mixing the dressing.
If you don't have mustard, you can substitute it with a bit of honey or yogurt for sweetness and creaminess, or simply omit it for a vinaigrette style dressing.
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days, but the greens may become soggy over time.
Yes, you can substitute different greens like kale, mixed baby greens, or romaine lettuce based on your preference.
You can use any vinegar such as balsamic, red wine, or apple cider vinegar for the dressing. Each will give a slightly different flavor profile.
Cooking Tips:
- Ensure the greens are washed and thoroughly dried before assembling the salad to avoid excess water diluting the dressing.
- For added flavor, consider substituting the vinegar with balsamic or apple cider vinegar.
- Feel free to add extra ingredients like cherry tomatoes, cucumbers, or avocados for a more filling salad.
- Gently toss the salad with the dressing just before serving to keep the greens crisp and fresh.
- Adjust the amount of mustard to your taste if you prefer a stronger or milder kick in the dressing.
Nutrition Facts
4 ServingsCalories 10kcal
Protein 0.77g
Carbohydrates 1.25g
Fiber 0.59g
Sugar 0.37g
Fat 7g
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