green salad

What to serve with mac and cheese? This "Goes with Anything" salad recipe is totally versatile, featuring colorful veggies, crunchy homemade croutons, and a variety of salad dressing options.

"Goes with Anything" Salad

recipe Homemade Croutons (optional)

romaine heart (3 cups chopped)

greens

red onion

green onions (thinly sliced)

cucumber (1 cup peeled and chopped)

carrot (shredded)

radishes (thinly sliced and halved)

pepperoncini

sunflower seeds

Sea salt,

Salad dressing: Homemade Ranch Dressing, Best Balsamic Vinaigrette, Italian Dressing, or Honey Mustard Dressing

Wash and chop the romaine. If necessary, wash the mixed greens. (You can use any mix of greens here; measure about 2 cups of greens per serving.)

Thinly slice the red onion. Thinly slice the green onion.

Shred the carrot (we used this  Handheld Julienne Shredder).

Make the dressing: Homemade Ranch Dressing, Best Balsamic Vinaigrette, Italian Dressing, or Honey Mustard Dressing.

Toss together the greens, red onion, green onion, cucumber, carrot, radishes, and pepperoncini. Top with sunflower seeds and croutons, and drizzle with dressing.

Shaved Brussel Sprout Salad Recipe is packed crunchy greens and tangy&nbsp;brussels&nbsp;and is topped with bright fresh fruit. Dress your salad with creamy or tangy balsamic dressing for a great side salad or an easy lunch for any time of the year!

Shaved Brussel Sprout Salad

brussel sprouts (thinly sliced)

kale salad (salad mix)

red onion (thinly sliced)

pomegranate arils

nectarine

Lemon Vinaigrette

Add the pre-made kale salad dressing to a large bowl.

Clean the brussel sprouts. Carefully slice or shred - add them to the salad.

Thinly slice the red onion, core the nectarine and slice into wedges or dice it.&nbsp;

Top with pomegranate arils and your favorite creamy or balsamic salad dressing. Enjoy!

A simple baby spinach salad filled with fruit, nuts, and cheese that&#x27;s perfect as a quick side dish any day of the week.

Easy Spinach Salad with Apples, Walnuts, and Feta

olive oil

apple cider vinegar

Dijon mustard

honey

salt

black pepper

(5-ounce) bag baby spinach (about 5 packed cups)

tart apple,

feta cheese, crumbled (about 1 cup)

walnuts, toasted and coarsely chopped

Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a large bowl. 

Add the spinach and toss gently to coat in the vinaigrette. Add the apple, feta, and walnuts and toss gently again to combine. Serve immediately.

Topped with oozy mozzarella cheese, this meat-free eggplant lasagne is a decadent treat.

Jamie Oliver's Melanzane lasagne

eggplant (1.2kg), sliced into 1cm rounds

oregano

garlic cloves, crushed

basil, leaves

(125 milliliters) chianti

plum tomatoes

plain flour

milk

parmesan, finely grated

dried lasagne sheets

firm mozzarella, sliced

Green salad, to serve

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Prepare several basic meal prep salads for quick and easy lunches. Add whatever toppings suit your fancy on a given day and you&#x27;re good to go!

Basic Meal Prep Salad

head romaine lettuce

carrots

oz shredded purple cabbage

onion

red bell pepper (sliced)

Chop the lettuce into bite sized pieces. Place in a salad spinner. Spray with vinegar, rinse with water. Spin dry.

Divide the lettuce among four meal prep containers

Divide the carrots, cabbage, green onions, and peppers among the containers. There may be leftover vegetables, depending on your tastes.

Seal the lids and store the salads in the fridge for up to 4 days. Add additional toppings and dressing as desired.

Easy Lettuce Salad Recipe with tomato, cucumber, dill, onion, olive oil, salt, pepper and one secret ingredient that makes this green salad THE BEST healthy summer salad.

Lettuce Salad with Tomato and Cucumber

lb (2 medium) English cucumbers (coarsely chopped)

lb (4 medium) tomatoes (coarsely chopped)

lb (large bunch) any lettuce (coarsely chopped)

dill (finely chopped)

white or red onion (thinly sliced)

tbsp extra virgin olive oil

tbsp toasted sesame oil (optional (see notes))

black pepper (to taste)

Garlic and vinegar (to taste (optional))

In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to prep and add ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).

Toss gently just until combined.

Serve immediately or within an hour.

Green salad doesn't have to be boring. Oh no! I've made this recipe extra special with slices of pear and apple, plus a quick, tasty pumpkin seed dressing.

Green Salad with Pumpkin Seed Dressing

pumpkin seeds (divided)

tbsp apple cider vinegar

maple syrup

Salt and pepper

lettuce leaves

pear

apple

parsley

pumpkin seeds (reserved

tbsp sesame seeds

salt and pepper

Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly. Reserve 2 tablespoons of them to garnish, and pour the remainder into a food processor or blender. Add the rest of the dressing ingredients, plus 2 tbsp of water, and blitz until fairly smooth.

To assemble the salad, chop the radicchio into bite sized pieces and add them to a large serving bowl with the other salad leaves then toss.

Core the pear and apple and thinly slice them with the skins on. Add them to the salad along with the dressing and toss.

Serve sprinkled with the parsley, reserved pumpkin seeds and sesame seeds and season with salt and pepper.

Easy Korean green salad recipe. It&#x27;s a perfect side dish to serve with your Korean BBQ

Korean Green Salad

g green salad ((3.5 ounces))

g cucumber ((optional), thinly sliced (1.8 ounces))

sesame seeds ((optional),

soy sauce (, regular)

tsp sugar

tsp rice vinegar

Korean fish sauce

Korean chili flakes ((gochugaru), (optional))

Combine the salad dressing ingredients in a small bowl. Whisk well until the sugar dissolves. Set aside.

Place the main salad ingredients (except for sesame seeds) in a mixing bowl and pour over the salad dressing. Gently toss to coat. Sprinkle sesame seeds sparingly over the salad. Serve.

This jam-packed summer salad combines juicy peaches and cherries with peppery arugula, creamy avocado, crunchy pistachios, and crispy cubes of halloumi cheese. 

Halloumi Salad with Peaches, Cherries, and Arugula 

lemon

olive oil, divided

shallot

sweet cherries,

shelled, roasted, and salted pistachios

torn fresh basil leaves

torn fresh mint leaves

halloumi cheese

avocado

arugula, baby spinach, mixed greens,

Finely grate the zest of 1 medium lemon into a large bowl (about 2 teaspoons). Juice half the lemon into the bowl (about 2 tablespoons). Add 2 tablespoons of the olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon honey, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine. 

Prepare the following ingredients, adding each one to the dressing as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Halve and pit 2 large or 3 medium peaches, then slice into 1/2-inch-thick wedges (2 cups). Pit and halve 8 ounces cherries (1 1/3 cups). Toss to coat everything in the dressing and set aside to marinate while you prep the rest of the salad.

Wipe down the cutting board if needed. Prepare the following, leaving them on the cutting board: Coarsely chop 1/4 cup roasted pistachios. Tear fresh basil leaves until you have 1/2 loosely packed cup. Tear fresh mint leaves until you have 1/2 loosely packed cup. Pit and dice 1 large avocado. Slice 1 package halloumi into 1/2-inch cubes.

Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat until shimmering. Add the halloumi in a single layer and cook undisturbed until golden-brown on the bottom, about 3 minutes. Use a spatula to release the cubes from the pan, keeping the golden crust intact, and toss around in the oil (the remaining sides will not be browned). Remove the pan from the heat. 

Add the herbs and 5 ounces arugula to the bowl and toss to combine with the fruit. Divide the salad between 3 or 4 shallow bowls. Top each bowl with the halloumi, avocado, and pistachios.  

Inspired by the meat-free Mondays and the ongoing guilt of not eating enough vegetables, these meat-free 'meatballs' are an easy way to bring more greens into lunches.

No-meat broccolini balls

broccolini,

rocket leaves

marjoram, leaves picked

psyllium husk (from supermarkets)

(120 grams) oat bran

onion, finely chopped

garlic cloves, finely chopped

goat’s feta

eggs

zucchini, shredded lengthways

lemon juice

Labneh, Mountain Bread

A bright refreshing Spring Mix Salad with Miso Dressing. It has creamy avocado, heirloom tomatoes, sliced radishes, and fresh mint leaves in it too. A sure win salad for your grilling menu. 

Spring Mix Salad with Sweet Miso Dressing

spring mix salad

avocado ((sliced))

red radish ((sliced))

cherry tomatoes ((sliced))

mint leaves ((hand torn))

radish sprouts ((discard the bottom, optional))

Tbsp M1nute Miso (liquid miso) ((can be substituted

Tbsp rice vinegar

Tbsp sesame oil (roasted)

Tbsp toasted white sesame seeds ((ground))

Combine the dressing ingredients in a small mixing bowl and whisk all together.

Rinse the spring mix salad and dry completely. Toss the salad, avocado, radish, heirloom tomatoes, mint leaves, and radish sprouts in a large bowl.

Drizzle the dressing and toss gently. Serve immediately.

Crisp iceberg lettuce and peppery watercress make a fresh springtime salad

Green salad with buttermilk dressing

garlic

buttermilk

mayonnaise

watercress

iceberg lettuce

First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves

This healthy recipe for Thai style cabbage salad has an easy peanut dressing that is delicious! This cold salad uses peanut butter and sesame oil the dressing to give it great flavor. It makes a creamy side dish or is great on it's own.

Thai Style Cabbage Salad

In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.

Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.

In a large bowl pour the coleslaw mix, green onions, red bell pepper and cilantro. Pour the dressing over top and mix until all the vegetables are coated.

Refrigerate for at least two hours before serving.

Collard Green Salad with Strawberries & Tahini Dressing

tahini

water

white miso

white wine vinegar

collard greens

quinoa (see how to cook quinoa)

avocado,

strawberries,

walnuts, chopped

To prepare the dressing whisk all of the ingredients together until smooth. This works best with an immersion blender or food processor. However, a hand whisk will be fine too. Taste test and set aside.

Thoroughly wash and dry the collard greens. Fold each leaf in half and slit away the the tough stem. Stack the collard greens on top of each other and then roll them up (like a cigar). Chop the greens into thin ribbons.

In a large bowl toss the collard green leaves with half the dressing, massaging the dressing into the collards. Add the quinoa, avocado, strawberries and walnuts. Drizzle with the remainder of the dressing and serve.

A make-ahead friendly salad made with crunchy red cabbage, shredded kale, dates, farro, and Pecorino cheese.

Crunchy Cabbage Slaw with Farro, Pecorino, and Dates

farro

kosher salt, divided

almonds (about 10 ounces)

dates (about 12 ounces)

flat-leaf kale (about 7 ounces)

red cabbage (about 8 ounces)

lemons

Pecorino cheese, finely grated (about 1 1/2 cups)

Cook the farro: Place 1 cup farro in a fine-mesh strainer, rinse under cold water, and set aside to drain. Bring 6 cups of water to a boil in a large pot over high heat. Stir in the farro and 2 teaspoons of the kosher salt. Boil until the farro is tender but still slightly chewy, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Meanwhile, make the dressing and prepare the almonds and slaw.

Make the dressing: Prep the following and add to a blender: Finely grated the zest of 4 medium lemons (about 4 tablespoons). Juice the lemons (about 1/2 cup). Finely grate 6 ounces Pecorino cheese (about 1 1/2 cups). Add 1 tablespoon Dijon mustard, 2 garlic cloves, and 3/4 teaspoon black pepper to the blender. 

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