Mixed green salad with olive dressing
This mixed green salad features fresh greens and tangy olives, dressed with a simple olive oil and lemon vinaigrette. It's a quick and nutritious option for any meal.
Cook time 0 min
Prep time 10 min
Ingredients:
3 cups mixed greens (or salad mix)3/4 cup olives
1/4 cup olive oil
2 tbsp lemon juice
1 tsp sugar
Mixed green salad with olive dressing is a refreshing and healthy dish that's perfect for any meal. It's packed with vibrant, fresh greens and a savory olive dressing that's both tangy and slightly sweet. This simple yet delicious recipe is easy to prepare and requires minimal ingredients, making it a go-to option for a quick and nutritious meal.
Instructions:
- Wash the mixed greens thoroughly under cold running water.
- Drain the greens well using a salad spinner or by patting them dry with paper towels.
- Place the mixed greens in a large salad bowl.
- If your olives are not pitted, remove the pits first.
- Slice the olives into halves or quarters, depending on your preference.
- Add the sliced olives to the salad bowl with the mixed greens.
- In a small mixing bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon sugar.
- Whisk the ingredients together until the dressing is well combined and the sugar has dissolved.
- Pour the olive dressing over the mixed greens and olives in the salad bowl.
- Toss the salad lightly to ensure the dressing evenly coats all the greens and olives.
- Transfer the dressed salad to individual serving plates or a larger serving bowl.
- Serve immediately to enjoy the fresh flavors.
Cheers to a simple yet flavorful salad that brings out the best in fresh greens and savory olives! This mixed green salad with olive dressing is not only delicious but also packed with nutrients. It's a perfect choice for a light lunch or a side dish to complement any main course.
Mixed green salad with olive dressing FAQ:
The mixed green salad can be stored in the refrigerator for up to 1 day. However, it's best enjoyed fresh to maintain the crispness of the greens. If you must store leftovers, keep the salad and dressing separate.
A large bowl or serving platter is ideal for this salad to allow ample space for tossing the greens and dressing. A bowl that holds at least 4-5 quarts would work well.
Yes, you can substitute the mixed greens with arugula, spinach, or romaine. Just ensure the greens are fresh and washed properly before use.
You can use black olives, green olives, or kalamata olives, depending on your preference. Just make sure they are pitted and sliced before adding them to the salad.
To reduce sweetness, simply omit the sugar or use a smaller amount. You can also add a pinch of salt or extra lemon juice for a more savory flavor.
Tips:
- For added crunch, consider tossing in some toasted nuts or seeds such as almonds, sunflower seeds, or walnuts.
- Feel free to mix and match different types of olives to suit your taste preferences.
- If you prefer a sweeter dressing, you can add a bit more sugar or substitute with honey.
- To make it a complete meal, consider adding a protein source like grilled chicken, tofu, or chickpeas.
Nutrition per serving
10 ServingsCalories 22kcal
Protein 0.15g
Carbohydrates 1.61g
Fiber 0.28g
Sugar 0.52g
Fat 8g
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