The Easy Side Salad recipe is a perfect add-on to any meal – it’s incredibly simple and goes with just about anything!
easy side salad recipe
I love a good side salad. It’s such an easy side to serve along dinner or bulk up for lunch. I try to eat a salad with most of our dinners – it’s something we did growing up and it’s such an easy way to add a quick side of fresh veggies – no matter what is on your menu.
This easy side salad recipe is the perfect side for weeknight meals, but it is also great for serving to family and friends at dinner parties and potlucks because it’s just so good and the perfect balance to any meal.
If you make this Easy Side Salad, you’ve got to try Strawberry Spring Mix Salad with Goat Cheese, Winter Salad with a Fig Jam Vinaigrette, and one of my favorites Brussels Sprouts Salad with Bacon + Crispy Shallots.
salad ingredients
- Fresh greens: I tend to go with spring greens, baby arugula, or some sort of mixed greens for this salad. Romaine or Lacinato kale also work in a pinch. Whatever salad greens you enjoy, use them!
- Cucumber: an easy veggie that’s hydrating and fresh. You can use an English cuke or a regular slicing cucumber with seeds. I tend to buy whichever one is on sale when I’m shopping. Both work for this salad.
- Celery: an easy way to add a layer of crunch, that’s tough enough to hang out in a salad spinner for 2-3 days in the refrigerator as the week goes on.
- Carrots: I’ll usually chop a handful of baby carrots for crunch, color and calcium (and vitamin K) – you can use any type of carrot in your side salad.
- Tomatoes: I usually use Roma tomatoes because they’re easy to de-seed/aren’t as watery as other tomatoes. But grape or cherry tomatoes are also a great option.
- Olives: Completely optional, but green olives lend a tangy, briny flavor with healthy fats that just bring this green salad together.
- Croutons: I don’t add croutons every time I make this salad, but if I have leftover sourdough to use, I’ll cube it up and toast for a crunchy texture.
- Nuts/seeds: If I don’t make croutons, I’ll add nuts to my salad for a dose of healthy fat and protein. I love sunflower or pumpkin seeds for added crunch and protein! Feel free to add slivered almonds, chopped walnuts…whatever you like. Add these as you serve your side salad – not beforehand.
- Balsamic Dressing: an easy dressing you can toss with any greens! See below.
Balsamic Salad Dressing
While I enjoy adding fresh garlic, shallots and herbs to a vinaigrette recipe, for an easy weeknight side salad, I want easy and so do you. But you can use any dressing you like for this easy green side salad. This dressing recipe is just a suggestion.
This Balsamic Dressing could not be easier! I love it with this chopped antipasto salad and as a weekly staple for any other salad I’m making, including this side salad.
Ingredients for dressing:
- 1/2 cup olive or avocado oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Italian seasoning spice
- salt and pepper, to taste (optional)
How to store
The recipe below will make approximately 6-servings as a side salad. This is perfect for a family of six, or a side to enjoy for 2-3 days.
- Using a salad spinner (this is mine – so inexpensive!) or other large plastic container, line the bottom with a paper towel. This will help avoid excess moisture, which can make your salad sad and soggy.
- Wait to add any croutons, nuts/seeds and dressing until you’re ready to serve.
easy side salad recipe
Ingredients
easy side salad
- 5 cups mixed greens or chopped lettuce or kale
- 1 whole cucumber, sliced
- 1 cup celery, chopped - about 3 ribs
- 1/2 cup carrots, chopped - can use baby carrots, whole carrots or shredded carrots
- 1 1/2 cups Roma tomatoes, sliced - or cherry or grape tomatoes, halved
- 1-2 cups croutons, to garnish (optional)
- 3/4 cup nuts/seeds of choice, to garnish (optional)
- Balsamic dressing, or any vinaigrette of choice
Balsamic Dressing
- 1/2 cup olive or avocado oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Italian seasoning spice
- salt and pepper - to taste (optional)
Instructions
Salad recipe
- To a salad spinner or large container, add 5 cups greens of choice, sliced cucumber, 1 cup celery, 1/2 cup carrots and 1 1/2 cup tomatoes. Toss everything to combine and mix well.
- Toss with dressing and garnish with croutons, nuts or seeds, and olives, if using.
- If eating salad as leftovers, wait to toss with dressing and any optional garnish (croutons, olives, etc) until ready to eat.
Balsamic Dressing
- Whisk olive oil, balsamic vinegar and Italian seasoning together in a bowl (or shake together in a jar with a lid, such as a mason jar) until combined. Season to taste with salt and pepper if desired. Can be made in advance and will keep for one-week, refrigerated.
Notes
- Using a salad spinner (this is mine – so inexpensive!) or other large plastic container, line the bottom with a paper towel. This will help avoid excess moisture, which can make your salad sad and soggy.
- Wait to add any croutons, nuts/seeds and dressing until you’re ready to serve.
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