Mixed Greens and Herb Salad

There’s something I’m known for when I go to any potluck-style party—I’m always the girl who brings the greens. Before you roll your eyes, let me explain the magic of a simple salad and, specifically, this Mixed Greens and Herb Salad.

No, it’s not as tempting as the tray of brownies or as irresistible as the baked mac n’ cheese, but this recipe has something that none of those flashier foods can bring to the table: It’s absolutely essential to the meal. Between salty roast meats, cheesy potatoes, and greasy bacon-topped casseroles, your palette needs a break. Crisp-tender leaves and fragrant fresh herbs tumbled together in an acidic, ever-so-salted dressing provides a refreshing bite that’s not only delicious on it’s own, but it makes everything else taste better, too. Can pigs-in-a-blanket do that?

While almost any salad can act as a refresher, this one trumps them all because of its simplicity. I can make this salad and make dinner. I can riff on the herbs based on what I’ve got in the fridge, swap out the greens according to what looks good at the grocery store, and use whatever form of citrus or vinegar I have on hand. If I want something heartier, I’ll add thinly sliced cucumber, diced avocado, shaved Parmesan or Pecorino cheese, or toasted, chopped almonds or walnuts. You can even turn this salad into dinner with crispy seared chicken thighs or medium-rare steak.

this recipe

Let’s make Mixed Greens and Herb Salad

In a large bowl, add the greens. Drizzle oil, vinegar, and a sprinkle of salt along the sides of the bowl, rather than directly on top of the greens. As you toss gently, the greens will get coated in the dressing without wilting immediately. 

Gently toss until the leaves are lightly coated in dressing. Taste and add a pinch of salt, vinegar, or oil as needed. The salad should be crisp, acidic, and just salty enough.

What to serve with this salad

• Roasted Eggplant Parmesan With Zucchini
• Sheet Pan Sausage And Peppers
• Chicken Pot Pie Casserole

Print Recipe

Mixed Greens and Herb Salad

(6 votes, average: 5.00 out of 5)

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Side dish – American

By Samantha – Serves: 4

Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 10 minutes

Introducing your new go-to salad. Made with just greens and herbs, it's an easy vegetable side that goes with absolutely everything.

Ingredients

• 5 oz tender mixed greens (such as leafy lettuces, arugula, frisée, spinach, dandelion, and mâche), 6-8 cups
• 1-2 cups mint, basil, dill or parsley leaves (or a combination), roughly torn or chopped
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp red wine, white wine, or balsamic vinegar, or juice from 1 large lemon
• Salt

Instructions

1

In a large bowl, add the greens. Drizzle oil, vinegar, and a sprinkle of salt along the sides of the bowl, rather than directly on top of the greens. As you toss gently, the greens will get coated in the dressing without wilting immediately.

2

Gently toss until the leaves are lightly coated in dressing. Taste and add a pinch of salt, vinegar, or oil as needed. The salad should be crisp, acidic, and just salty enough.

Notes

Suggested add-ins: Thinly sliced cucumber, diced avocado, shaved Parmesan or Pecorino cheese, or toasted, chopped almonds or walnuts.