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Garden Herb Salad

A refreshing medley of mixed greens and fresh herbs with a zesty dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens (such as arugula, spinach, and romaine) Wash thoroughly before use
  • 1 cup fresh herbs, finely chopped (choose your favorites: basil, parsley, dill) Chop finely for maximum flavor
Dressing
  • 1/4 cup extra virgin olive oil Use high quality for best flavor
  • 2 tablespoons fresh lemon juice Freshly squeezed is recommended
  • Salt To taste
  • Pepper To taste

Method
 

Preparation
  1. Start by rinsing your mixed greens under cool water. Pat them dry thoroughly using a salad spinner or a clean kitchen towel.
  2. Select your favorite herbs from basil, parsley, or dill and finely chop them.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.
Assembly
  1. In a large mixing bowl, toss together your mixed greens and chopped herbs.
  2. Pour the dressing over the salad and gently toss to coat everything evenly.
  3. Transfer the salad to a serving bowl and garnish with extra herbs or toasted nuts if desired.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for 1 to 2 days. Combine ingredients ahead but keep dressing separate until serving.