Green Salad with Light Vinaigrette
A crisp, refreshing mix of seasonal greens tossed with a bright, zippy homemade vinaigrette. This simple side salad comes together in minutes and adds the perfect fresh contrast to any main dish. Light, tangy, and endlessly versatile.
For 4 servings
- mix · ~1 min
Whisk the vinaigrette.
1.In a small bowl, combine white wine vinegar, dijon mustard, salt, and pepper.2.Slowly drizzle in olive oil while whisking constantly until emulsified and creamy. - mix · ~1 min
Toss the greens and vegetables.
In a large bowl, gently toss the romaine, spinach, cucumber slices, red onion, and cherry tomatoes until evenly distributed.
- assemble · ~1 min
Dress and serve immediately.
Drizzle the vinaigrette over the salad. Toss gently to coat every leaf and serve right away on chilled plates.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry greens thoroughly with a salad spinner or clean towel — excess water dilutes the vinaigrette.
- 2Slice red onion paper-thin (use a mandoline if handy) to keep its bite mellow and texture delicate.
- 3Whisk the vinaigrette slowly while drizzling oil to create a stable, creamy emulsion that clings to leaves.
- 4Add vinaigrette just before serving — dressed salad wilts within minutes.
- 5For extra crunch, toast a handful of nuts or seeds and scatter on top just before serving.
- 6If making ahead, store washed greens and dressing separately; combine only when ready to eat.
Adapt it for your goals.
Protein-boost
Add grilled chicken, chickpeas, or crumbled feta to turn this side salad into a light main course — the vinaigrette's tangy acidity complements creamy or savory proteins.
low oilLow-oil
Swap the olive oil with an equal amount of plain Greek yogurt for a creamy, low-fat dressing that still binds with the Dijon.
veganVegan
Keep as-is — all ingredients are already plant-based. For extra richness, add sliced avocado or a sprinkle of hemp seeds.
herb freshHerb-fresh
Add a handful of fresh chopped parsley, dill, or basil to the greens for a garden-fresh aroma that pairs beautifully with the white wine vinegar.
Why this is on our healthy list.
Loaded with Vitamins A and C
Romaine lettuce and spinach provide a hefty dose of vitamin A from beta-carotene and vitamin C, supporting immune function and eye health.
Heart-Healthy Fats
Extra virgin olive oil supplies monounsaturated fats and antioxidants that help reduce inflammation and support cardiovascular health.
Low-Calorie Base
This salad is naturally low in calories and high in water content, making it a filling yet light addition to any meal.
Gut-Friendly Fiber
Leafy greens, cucumber, and tomatoes contribute dietary fiber to aid digestion and promote gut health.
Frequently asked questions
Yes — red wine vinegar or apple cider vinegar work well; just keep the ratio of 2 parts oil to 1 part vinegar for a balanced dressing.
