This is my Grandma Mary’s simple green salad and one my family has made for years.
Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
- It’s a fresh and light side salad that’s quick and easy too.
- This crisp green salad goes with anything and can also be the base for a ‘protein’ salad as a wrap filling or energizing workday lunch.
- The lemon dressing doubles as a marinade for chicken, fish, or shrimp, or as a dressing for pasta salad, so feel free to make extra!
Ingredients and Add-Ins
Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.
Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.
Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!
Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.
My Grandma’s Salad Dressing
This salad is all about the dressing—it’s easy, just add it to a jar and shake!
- Use a light-flavored oil like light olive oil, vegetable, or avocado oil.
- Add fresh lemon juice, Dijon, sugar, vinegar, and salt & pepper.
How to Make a Green Salad
This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
- Place dressing ingredients in a jar with a tight-fitting lid and shake to combine.
- Add salad ingredients to a large bowl.
- Toss with dressing and serve immediately.
Other Additions
- Sprinkle on some toasted almonds, sunflower seeds, pepitas, or a handful of dried cranberries.
- Crumbled feta, parmesan cheese, or goat cheese are great additions.
- Add sliced radishes, cherry tomatoes, or other fresh veggies (and fresh herbs) for more color.
How to Keep Salad Fresh
Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.
More Salad Recipes You’ll Love
Did your family love this Green Salad recipe? Leave a comment and a rating below.
Simple Green Salad
Fresh dill, cucumber, and onion are tossed with greens in a simple lemon dressing to make this fresh and easy salad.
Lemon Dressing
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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.
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In a large salad bowl, combine greens, dill, cucumber, and onion.
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Drizzle with dressing, toss, and serve immediately.
Thinly sliced radishes or ⅓ cup crumbled feta cheese can be added to this salad.
Calories: 127 | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad, Side Dish
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