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–+ servings
A bowl of fresh green salad with lettuce, sliced cucumber, radish, and pecan pieces, served with metal tongs on a marble surface.

Garden Green Salad

This Classic Garden Green Salad Recipe is the easiest salad to make and pairs perfectly with pretty much anything! Crispy, fresh with a sticky vinaigrette
Author: Nick Makrides
5 from 2 votes
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Prep 10 minutes
Total 10 minutes
Course Salad
Cuisine American
Servings 8 slices
Calories 108 kcal

Ingredients

Sticky Salad Dressing

  • 2 tbsp olive oil
  • 2 tbsp date syrup or honey
  • 2 tbsp balsamic vinegar
  • 1 garlic clove minced
  • Pinch of salt

Salad

  • 1 cos lettuce washed, dried and chopped
  • 4 cups (100 g) rocket (arugula) chopped
  • 3 small radishes sliced
  • 2 Lebanese cucumbers de-seeded and sliced
  • 1/2 cup (50 g) pecans chopped
  • handful mint sliced

Instructions
 

  • Prepare all ingredients. Wash and dry veggies.

Sticky Salad Dressing

  • Add all the vinaigrette ingredients into a jar or bowl. Shake if in a jar to mix, or whisk to combine if in a bowl. Set aside.

Salad

  • Add all the ingredients into a large bowl. Reserve some pecans and radishes. Add dressing right before you serve and use tongs to mix. Transfer to a serving bowl and sprinkle with more radishes and pecans before serving.

Notes

Storage - undressed salad veggies can be stored in an airtight container, in the fridge for one day.
Nutrition - is based on per serving. This recipe serves about 4-6. I’ve listed it as 4 servings.

Nutrition

Calories:108kcal | Carbohydrates:9g | Protein:1g | Fat:8g | Saturated Fat:1g | Polyunsaturated Fat:2g | Monounsaturated Fat:5g | Sodium:6mg | Potassium:193mg | Fiber:1g | Sugar:7g | Vitamin A:625IU | Vitamin C:4mg | Calcium:36mg | Iron:1mg
Keyword Salad, Sides, Vegetables
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