This is my Grandma Mary’s simple green salad and one my family has made for years.
Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
You’ll Love This Simple Green Salad Because…
- It’s a fresh and light side salad that’s quick and easy too.
- This crisp green salad goes with anything and can also be the base for a ‘protein’ salad as a wrap filling or energizing workday lunch.
- The lemon dressing doubles as a marinade for chicken, fish, or shrimp, or as a dressing for pasta salad, so feel free to make extra!
Ingredients and Add-Ins
Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.
Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.
Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!
Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.
My Grandma’s Salad Dressing
This salad is all about the dressing—it’s easy, just add it to a jar and shake!
- Use a light-flavored oil like light olive oil, vegetable, or avocado oil.
- Add fresh lemon juice, Dijon, sugar, vinegar, and salt & pepper.
How to Make a Green Salad
This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
- Place dressing ingredients in a jar with a tight-fitting lid and shake to combine.
- Add salad ingredients to a large bowl.
- Toss with dressing and serve immediately.
Other Additions
- Sprinkle on some toasted almonds, sunflower seeds, pepitas, or a handful of dried cranberries.
- Crumbled feta, parmesan cheese, or goat cheese are great additions.
- Add sliced radishes, cherry tomatoes, or other fresh veggies (and fresh herbs) for more color.
How to Keep Salad Fresh
Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.
More Salad Recipes You'll Love
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Did your family love this Green Salad recipe? Leave a comment and a rating below.
Simple Green Salad
Equipment
Ingredients
- 8 cups salad greens butter lettuce or red leaf lettuce
- ⅓ cup chopped fresh dill
- ½ English cucumber thinly sliced
- ¼ sweet white onion thinly sliced, or use 3 green onions or red onion
Lemon Dressing
- 3 tablespoons light flavored olive oil or vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.
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In a large salad bowl, combine greens, dill, cucumber, and onion.
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Drizzle with dressing, toss, and serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad, Side Dish
Cuisine American
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How long would the dressing last? Thanks.
We recommend using this dressing within 4 days of preparing.
Green salads is my fave craving essential of my day. Really likes to create a tasty saladevery meal.
Delicious salad. Loved the dressing!
This was absolutely delicious! A huge hit with everyone. It is a definite keeper. Thanks so much!
Looks like the Vitamin A is over stated by several thousands of percent
What is it rally?
Thanks so much for letting us know Paul! The number itself is correct, the unit is incorrect. This should be 4642.68 IU of Vitamin A (not %). I have my developer working on getting this updated ASAP. Apologies for the confusion.
I fell in love with this salad last summer. Today the temperature reached 70, and we grilled dinner and served this salad and asparagus as sides. Thank-you so much for sharing!
Sounds like a perfect warm weather meal! :) So glad you enjoyed this salad!
TWO MINUTES!!! Sign me up for some of that! But seriously, you had me at lemon and again with the vinegar! Heck, I’m just coming over!
You’re place at the table is set and ready! ;) Honestly, making your own dressing is just SO easy!
YES. Every food DOES need a bit of cheese in it! I love childhood recipes that I’ve adapted to my adult tastes. It brings the memories of eating it then together with the memories we’re creating eating it today!
I totally agree on all accounts! :)
I grew up eating cucumber salads and I still make it at home. My children love it. I like that you added some lemon and mustard to vinaigrette. Very delicious!
Thank you Ilona! My girls love salad too, it’s a funny thing but cucumber salads are just such a classic dish!
Oh I am loving the look of this salad, especially with the addition of feta, summer in a dish. The lemon & dill combination reminds me of lots of Persian salads I’ve tried.
This looks so fresh and summery! I love salads this time of year!
Thank you Bella!