Side Salad

This easy side salad layers crisp greens, crunchy vegetables, and a simple homemade red wine vinaigrette for a fresh side that comes together in about 15 minutes. It is endlessly adaptable, so you can swap the greens, toppings, and dressing to suit whatever you are serving.

Course Salad, Side Dish

Cuisine American

Keyword side salad

Prep Time 15

Total Time 15

Servings people

Calories 318kcal

Author Blair Lonergan

Ingredients

For the Salad:

1 (5 ounce) container spring mix (or other greens such as chopped romaine, arugula, or baby spinach)
½ English cucumber, sliced
1 cup cherry or grape tomatoes, halved
1 carrot, grated
¼ red onion, thinly sliced
Kosher salt and ground black pepper, to taste
Croutons (optional), homemade or store-bought
¼ cup cheese (such as grated Parmesan or crumbled feta)

For the Red Wine Vinaigrette (or use another dressing of choice, such as balsamic vinaigrette or ranch):

¼ cup red wine vinegar
1 tablespoon honey
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil

Instructions

Make the vinaigrette. In a small bowl, whisk together the red wine vinegar, honey, garlic powder, salt, and pepper. While whisking, gradually stream in the olive oil until the dressing is completely combined. You can also shake everything together in a jar with a tight-fitting lid.
Assemble the salad. Place the greens, cucumber, tomatoes, carrot, and red onion in a large bowl.
Dress and toss. Drizzle with vinaigrette to taste and toss to coat. Season with kosher salt and freshly ground black pepper, if desired.
Garnish and serve. Top with croutons and cheese, and serve right away.

Video

Notes

Dry the greens well. Wet leaves dilute the dressing and keep it from clinging.
Dress right before serving. For the crispest salad, wait until the last minute. To prep ahead, keep the greens, vegetables, and vinaigrette separate until you are ready to toss.
Go light at first. Add a little dressing, toss, then add more to taste. It is easier to add than to take away, and you likely won't need it all.
Swap the greens. Use romaine for crunch, arugula for a peppery bite, or spinach for something softer.
Change the dressing. Balsamic, ranch, or a simple lemon vinaigrette all work well in place of the red wine vinaigrette.
Make it a meal. Add a protein like grilled chicken, salmon, or shrimp to turn it into a dinner salad.

Nutrition