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Do you have a go-to side salad recipe in your repertoire that you absolutely love? It’s the no-frills, easy-breezy, fresh-and-flavorful, always-a-winner green salad recipe that we make most often here in our house behind the scenes. And even after eating it literally hundreds of times, it’s one of those staple recipes that we somehow never grow tired of. The sky’s the limit, of course, when it comes to customizing this recipe with whatever greens, veggies, nuts, or even dressing ingredients that you happen to have on hand. Anyway, if you’re interested in working more salads into your weekly lunch and dinner rotations, I hope you’ll give this salad recipe a try. It is definitely a favorite here in our house!
Everyday Side Salad Ingredients: As I mentioned above, the base ingredients in this salad are all incredibly flexible. So feel free to use whatever you love best or have on hand! Fresh greens: I tend to go with spring greens, baby arugula, or some sort of mixed greens for this salad. But any greens that you love best will work.
That said, feel free to use any type of cucumber that you prefer for this salad, or see other fresh veggie ideas below too. Red onion: If you’ve followed this blog for any amount of time, you know that I can never resist adding some thinly-sliced fresh red onions to my salads. Or to take the edge off of the red onion flavor, you can also briefly rinse the sliced onions in water before adding them to the salad. Feel free to add in whatever nuts or seeds that you love best to give this tossed salad some extra crunch and protein! We’re partial to salty pepitas, toasted pine nuts, or sunflower seeds in our house.
This basic salad dressing recipe is quick and easy to make, full of zippy fresh flavors, and versatile enough to go with just about any type of salad! I’ve since created a separate recipe post completely devoted to it if you would like to read more. Olive oil: As always, I recommend using good-quality extra virgin olive oil when it comes to salad dressing recipes, since its flavor will really shine through. We usually use freshly-squeezed lemon juice for this dressing. But if you don’t happen to have any fresh lemons on hand, you can sub in red wine vinegar instead.