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Easy simple green Salad recipe

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.
Prep Time25 mins
Cook Time10 mins
Total Time34 mins
Course: Salad, Side Dish
Cuisine: American, Indian
Diet: Diabetic, Vegetarian
Keyword: green salad, salad
Servings: 8 servings
Calories: 116kcal
Author: recifit

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
Nutrition fact
  • 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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