One Pot Recipes

Green Salad (One Bowl)

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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 with your best friends salad. It is quick and easy to prepare, yet brimming with flavor and crunch that you and your friends will love. These classic salads, Easy Kale Salad (One Bowl) and Best Summer Salad (One Bowl), are also great options to choose from.

How To Make Simple Green Salad Recipe From Scratch?

  1. Make lemon vinaigrette- Whisk together olive oil, lemon juice, green onions, honey, poppy seeds, garlic powder, ginger powder, salt, pepper.
  2. Toss Salad– Add Spring greens, mini cucumbers and toss.
  3. Serve– Sprinkle nuts on top and serve.

What To Serve With Mixed Salad?

This salad is the perfect accompaniment to anything grilledGrilled Chicken Breast (One Pan), grilled pork chops, steak, fish, burgers, brats, hot dogs, or sausages are great choices.

If you are picturing a light brunch then serve this salad with light sandwiches such as:

Soups are another great pairing for this salad. Depending on the season serve any of the following:

Mixed Green Salad Dressing

Whisk together the following ingredients and serve immediately or store in a sealed jar:

  • 1/2 cup Olive oil
  • 1/4 cup Lemon juice, Freshly squeezed
  • 2 tbsp Green onions
  • 1 tsp Honey, Or maple syrup
  • 1 tsp Poppy seeds, Optional
  • 1 tsp Garlic powder
  • 1/2 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 fruit– 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 fresh shaved parmesan, mozzarella, white cheddar, or even Swiss cheese.

Make it hearty– Add rotisserie or leftover chicken to make the salad more filling.

Add avocado– For a creamy, filling addition.

Add crunchy toppings– Such as fried garlic or shallots, tortilla strips, roasted chickpeas, 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 add it for extra sweetness.

Add quinoa– Mix in 1/2 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 in place of honey.

Wash and dry spring greens– Be sure to pat it 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 for this salad, 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 greens 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– They add so much more flavor when toasted.

Poppy seeds can be omitted– If you are not fond of them, just leave them out.

Use fresh lemon juice– The fresh flavor can not be matched! Use fresh lemon juice if possible.

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 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

https://onepotrecipes.com/harvest-fall-salad-recipe/
Easy Green Salad With Lemon Vinaigrette in Plate- Overhead Shot

One Pot Green Salad

Prep Time: 10 mins
Total Time: 10 mins
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.
Yield: 6 People

Ingredients

Lemon vinaigrette

  • 1/2 cup Olive oil
  • 1/4 cup Lemon juice, Freshly squeezed
  • 2 tbsp Green onions
  • 1 tsp Honey, Or maple syrup
  • 1 tsp Poppy seeds, Optional
  • 1 tsp Garlic powder
  • 1/2 tsp 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

  • 1/2 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.
     
Course: Side Dish
Cuisine: American
Author: Abeer Rizvi
Fork Full of Simple Mixed Salad With Almonds and Pecans

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