Quick and easy mixed green salad recipe with lemon vinaigrette, homemade with simple ingredients in one pot in 10 minutes. Full of lettuce, spinach, cucumbers, almonds and pecans.
This is the perfect brunch salad. It's brimming with flavor and crunch that you and your friends will love plus it's so beautiful. These classic salads, Easy Kale Salad (One Bowl) and Best Summer Salad (One Bowl), are also great options to choose from.
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How To Make Simple Green Salad Recipe From Scratch?
- Make lemon vinaigrette- By whisking together olive oil, lemon juice, green onions, honey, poppy seeds, garlic powder, ginger powder, salt, pepper.
- Add veggies- This includes spring greens, mini cucumbers.
- Toss- Until combined.
- Sprinkle nuts- And serve immediately.
What To Serve With Mixed Salad?
This salad is the perfect accompaniment to any grilled protein such as Grilled Chicken Breast (One Pan), grilled pork chops, steak, fish, burgers, brats, hot dogs, or sausages.
If you are picturing a light brunch then serve alongside sandwiches such as:
Soups are another great pairing for this salad. Depending on the season serve any of the following:
- Instant Pot Pumpkin Soup
- Cream Of Broccoli Soup (One Pot)
- Carrot Ginger Soup (One Pot)
- Cream of Broccoli Soup (One Pot)
- Curried Butternut Squash Soup (One Pot)
Mixed Green Salad Dressing
Whisk together the following ingredients and serve immediately or store in a sealed jar in the fridge for up to 1 week:
- ½ cup Olive oil
- ¼ cup Lemon juice, Freshly squeezed
- 2 tbsp Green onions
- 1 tsp Honey, Or maple syrup
- 1 tsp Poppy seeds, Optional
- 1 tsp Garlic powder
- ½ tsp Ginger powder
- Salt, To taste
- Pepper , To taste
Variations
Add other veggies- Such as tomatoes, bell peppers, celery, broccoli, sugar snap peas, or shredded carrots.
Add fresh fruit- Like apples, pears, strawberries, raspberries, blackberries, or blueberries.
Add dried fruits- Such as dried cranberries, cherries, blueberries, or raisins.
Add fresh herbs- Such as mint, cilantro, chives, or basil.
Add other greens– Such as kale, more spinach, or butter lettuce.
Add cheese– Such as freshly shaved parmesan, mozzarella, white cheddar, or even Swiss cheese.
Make it hearty- Add rotisserie or leftover chicken to make the salad more filling. This Instant Pot Shredded Chicken would be a great option.
Add avocado– For a creamy, filling addition.
Add crunchy toppings– Such as fried garlic or shallots, tortilla strips, roasted chickpeas, nuts, seeds or croutons.
Add crumbled bacon– For a crunchy, salty flavor addition.
Add other nuts or seeds– Such as walnuts, pine nuts, pepitas, or sunflower seeds.
Add candied nuts– Candy whichever nut you prefer and sprinkle on top for extra sweetness.
Add quinoa– Mix in ½ cup of cooked quinoa for a heartier salad.
Tips And Techniques
What can I use instead of honey? You can use agave or maple syrup.
Wash and dry spring greens– Be sure to pat them dry to prevent the dish from becoming too “watery.” You can also use a salad spinner.
What kind of salad to use? I used spring greens, which is a combination of spinach, arugula, and lettuce but you can use any variety you prefer such as romaine, kale, butter lettuce, etc.
Serve immediately– Once the dressing has been mixed into the salad, it must be served immediately to prevent the veggies from becoming soggy and watery.
Adjust the amount of dressing– Add more or less according to your preference.
Use high quality olive oil– Because this provides the best flavor in the dressing.
Toast the nuts- This adds so much more more flavor and aroma.
Poppy seeds can be omitted– If you are not fond of them, just leave them out.
Use fresh lemon juice– The fresh flavor cannot be matched with the bottled version.
Adjust sweetness– Add more or less honey based on your personal preference.
Storage
Refrigerate- The salad is best served immediately because the vegetables will become soggy over time.
Freeze- Salad can not be frozen due to the high water content of the vegetables. It would be a soggy mess upon thawing. The salad dressing, however, can be frozen in a sealed container for up to 1 month. Thaw at room temperature and then, whisk it again, prior to using it.
Make ahead instructions- You can store the veggies, dressing and toppings separately for 2 days in the fridge and mix right before serving.
More One Pot Salad Recipes
- Pumpkin Salad (One Bowl)
- Harvest Fall Salad (One Bowl)
- Easy Pear Salad (One Bowl)
- Apple Salad (One Bowl)
Recipe
One Pot Green Salad
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Ingredients
Lemon vinaigrette
- ½ cup Olive oil
- ¼ cup Lemon juice Freshly squeezed
- 2 tablespoon Green onions
- 1 teaspoon Honey Or maple syrup
- 1 teaspoon Poppy seeds Optional
- 1 teaspoon Garlic powder
- ½ teaspoon Ginger powder
- Salt To taste
- Pepper To taste
Salad
- 6 cups Spring greens Combination of lettuce, arugula and spinach
- 1 cup Mini cucumbers Sliced into circles
Toppings
- ½ cup Nuts I used combination of toasted almonds and pecans
Instructions
- In a large salad bowl, make the lemon vinaigrette by whisking together olive oil, lemon juice, green onions, honey, poppy seeds, garlic powder, ginger powder, salt, pepper.
- Add Spring greens, mini cucumbers and toss until combined.
- Sprinkle nuts on top and serve immediately.
Notes
- Read all my tips above.
- Tastes best when served immediately. Leftovers cannot be stored for later because the salad will become soggy. However, you can store the salad and dressing separately for 2 days in the fridge and mix right before serving.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Sabrina says
My family loves all types of salads so I’m always looking for new delicious recipes and this one did not disappoint! It was so easy to make and packed with so many fresh flavors. Thanks for this, it’s a keeper!