Easy simple green Salad recipe
When you spend most of your time on a healthy main course but want some greens To balance your plate, these are simple green salad recipe that you will really like.
This simple Green Salad recipe is good for a side dish or a meal on its own. I often make it for my family and they always enjoy it.
Simple Green Salad recipe
These tasty and easy green salad recipe are so versatile! They pair with just about any main dish, from pasta to pizza to salmon to chili.
Easy Green Salad with mixed greens, tomatoes, cucumber, red onion, Parmesan cheese, croutons, and a quick balsamic vinaigrette. This simple green salad recipe is the perfect side dish for any meal.
Time and ingredients to end with a wonderful meal. The simplest and the best! I love the simple green salad recipe. But for now, I have made at least one great start.
If you think this salad needs to be changed, I think roasted winter squash would be A welcome, as well as warm, leftover cooked grain. In fact, you can use it. Let’s go ahead.
The common question of simple Green Salad recipe
here is some answer to the frequently asked question of simple green salad recipe…
What are the benefits of eating a salad?
9 Good Reasons to Eat a Salad a Day
- A Natural Source of Fiber. …
- Nutritional Benefits of Fresh Fruits and Vegetables. …
- Load up on Salads for Weight Control. …
- A Daily Salad Will Aid Your Intake of Healthy Fats. …
- Build Strong Bones. …
- Protect Your Peepers. …
- Improve Muscle Performance. …
- Protect Your Heart.
- Improves Skin Tone
Can you lose weight by eating a salad?
Dieters should eat salad to lose weight, right? Wrong! Many people eat salad for weight loss and gain weight instead. Why? Because many of the salad ingredients they add are full of fat and calories.
And worse, the weight loss salad they create isn’t big enough or satisfying enough to keep them full. So they eat again soon after and they don’t lose weight. Replacing a high-calorie, heavy meal with a healthy salad is a great way to slim down.
But you have to use diet-friendly salad ingredients. Those are salad toppings that are packed with nutrients, full of flavor, naturally lower in fat, and properly portioned.
Use this list to choose your favorite salad ingredients, then experiment at your next meal.
What is the best time to eat salad?
Have you ever wondered when is the best time to eat salad? Should it be before a meal, with a meal or after a meal?
to make sure you eat your veggies, lose weight, and keep digestion in check, the best time to eat salad is before the main course or as a meal in itself.
What salad helps you lose weight?
If losing weight is your goal, you may want to start your meals with a green salad recipe. Studies have shown that eating a low-calorie first course, like a green salad of 150 calories or less,
enhances satiety (feelings of fullness) and reduces the total number of calories eaten during the meal.
How to Store Bagged Salad Greens
Two easy methods—one fast, the other a bit more involved—can give your greens a longer shelf life.
Try the paper towel trick-
The moment you’re home, pop open that bag of greens. Rip a fresh paper towel from the roll, slide it into the bag of greens, and seal with a chip clip.
The paper towel will absorb moisture that would otherwise lead your leaves to rot. This will help the greens stay fresh, and it will give you more time to use up the bag. Replace the towel every day for the best results.
Store the lettuce in another container-
The thin plastic bag that houses most salad greens offers little protection from rolling peppers and heavy fruits also occupying the crisper drawer.
Prevent bumps and bruises, which will make the greens turn soggy faster, by moving them from the bag to an airtight plastic storage container.
First, layer the bottom of the container with paper towels. They’ll absorb moisture. Then, gently pack the leaves in the container and top with another paper towel before storing it in the crisper drawer.
Don’t pack the leaves too tightly, or they won’t have breathing room (that can invite rapid rot).
Green Salad Serving Suggestions
This is my favorite green salad recipe to serve with heavier holiday/comfort foods. Consider pairing this salad with lasagna, baked ziti, and stuffed acorn squash.
Serve this green salad with a creamy soup to round out a light meal. It would go especially well with my creamy pumpkin soup, best butternut soup, and creamy roasted cauliflower soup.
Ingredients of Green Salad recipe
Greens- The greens are the star of the salad! I like to use mixed greens or chopped Romaine lettuce. Kale, arugula, or butter lettuce are also good options, use whatever you have in the fridge!
Tomatoes- For this green salad recipe, I like to use cherry or grape tomatoes. If it is tomato season and your garden is producing lots of large tomatoes, feel free to chop up big tomatoes and add them to the salad.
Cucumber- Cucumber slices add a refreshing crunch. I prefer seedless cucumbers, but any variety will work.
Red Onion- A little red onion gives the salad a pop of flavor and color! If you are not an onion fan, you can leave it out, but we are big onion fans!
Parmesan Cheese- Make sure you use GOOD Parmesan cheese for this salad, not the stuff in the can:) You can use shaved or freshly grated Parmesan cheese.
And if you want to mix up the cheese, feta, goat, or shredded white cheddar cheese would also be good!
Homemade Croutons- I LOVE adding my homemade croutons to this salad. If you don’t have time or need the salad to be gluten-free, you don’t have to add them, but I highly recommend them!
You can make them in advance, they will keep in an airtight container for up to one week. I like to make them on Sunday and use them in our salads all week!
And they really are easy to make, they take less than 30 minutes from start to finish.
Balsamic Vinaigrette– The balsamic vinaigrette dressing makes the salad. I promise it is easy to whisk up with ingredients you probably already have in your kitchen.
You can make the vinaigrette in advance and keep it in the fridge for one week. You can even double the recipe! Our family LOVES this balsamic vinaigrette, it is SO much better than store-bought dressing!
Making Tips of Green Salad recipe
Spring greens wilt quickly once they’ve been tossed with dressing. If you are preparing this salad in advance, keep the dressing separate until you’re ready to serve.
For best results, chop the apple just before tossing everything together, since apple brown when they are exposed to air. For a salad with greater longevity, swap a big bunch of chopped kale (thick ribs removed) for the spring greens.
Kale is a more hardy green that can withstand a long soak in dressing—in fact, it gets better as it marinates. At this rate, you could also add the apples—the vinegar will help keep them fresh.
Blanch green beans cover and refrigerate for up to 1 day. Skip Step 4; instead, stir beans into the pan with the mushrooms in Step 3 to heat through.
How to make simple Green Salad recipe
1. Heat 2 Tbsp. oil in a large skillet over medium-high heat until very hot but not smoking. Add half the shallots and cook, stirring, until golden brown and crisp, 3 to 4 minutes.
Transfer with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining shallots. Set aside. Leave any remaining oil in the pan.
2. Add bread to the pan and cook over medium heat until toasted, five to six minutes. Transfer to a small bowl.
3. Add the remaining one Tbsp. oil to the pan and heat over medium-high heat. Add mushrooms and cook until golden brown, about 6 minutes. Transfer to a small bowl.
4. Add green beans and water to the pan, cover, and cook over medium heat until tender, five to six minutes.
5. Meanwhile, whisk mustard, vinegar, garlic, thyme, salt, and pepper in a small bowl. Add the mixture to the beans and cook until fragrant, about 30 seconds.
Remove from heat and stir in chard, the mushrooms, and the croutons. Top with reserved shallots and Pomegranate seeds. and mix properly. now your simple green salad is ready to enjoy it.
Easy simple green Salad recipe
- 3 tbsp. olive oil, divided
- ½ cup shallots, thinly sliced
- 4 oz. sourdough bread, cubed
- 8 oz. cremini mushrooms, trimmed and sliced
- 1 lb fresh green beans, trimmed and halved
- ¼ cup water
- 1 tbsp Dijon mustard
- 1 tbsp white-wine vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh thyme 1 tsp. dried
- 4 cups 1 bunch chard, leaves coarsely chopped
- ½ tsp salt
- Ground pepper to taste
- ¼ cups Pomegranate seeds
- Heat 2 Tbsp. oil in a large skillet over medium-high heat until very hot but not smoking. Add half the shallots and cook, stirring, until golden brown and crisp, 3 to 4 minutes.
- Transfer with a slotted spoon to a paper-towel-lined plate. Repeat with the remaining shallots. Set aside. Leave any remaining oil in the pan.
- Add bread to the pan and cook over medium heat until toasted, five to six minutes. Transfer to a small bowl.
- Add the remaining one Tbsp. oil to the pan and heat over medium-high heat. Add mushrooms and cook until golden brown, about 6 minutes. Transfer to a small bowl.
- Add green beans and water to the pan, cover, and cook over medium heat until tender, five to six minutes.
- Meanwhile, whisk mustard, vinegar, garlic, thyme, salt, and pepper in a small bowl. Add the mixture to the beans and cook until fragrant, about 30 seconds.
- Remove from heat and stir in chard, the mushrooms, and the croutons. Top with reserved shallots and Pomegranate seeds. and mix properly.
- now your simple green salad is ready to enjoy it.
- Spring greens wilt quickly once they’ve been tossed with dressing. If you are preparing this salad in advance, keep the dressing separate until you’re ready to serve.
- Blanch green beans cover and refrigerate for up to 1 day. Skip Step 4; instead, stir beans into the pan with the mushrooms in Step 3 to heat through.
- Per Serving- (1 cup each) •CAL 116 •CARBS 14g (2 g fiber, 3 g sugars) • FAT 6g (1g sat. fat) •PROTEIN 4g •CHOL 0 mg, •SODIUM 299 mg
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