Green Salad

Mostly composed of leafy greens like lettuce, spinach, or arugula, a green salad is a cool dish that occasionally includes crunchy toppings like croutons or almonds along with cucumbers and herbs. Its name derives from its characteristic green color, and its crisp texture and bright, fresh taste reflect its plant-based roots.

Recipe Variations

• Berries in a Green Salad
  Use fresh berries and a balsamic drizzle to add sweetness to your recipe. For luscious flavor explosions, add half a cup of blueberries or strawberries. Pour 1 tablespoon of balsamic glaze over it for a sweet, tangy finish. For a delicious crunch, add a few crushed almonds.
• Lime and avocado with a green salad
  For a zesty variation, substitute lime juice for lemon juice and add creamy avocado for richness. To give the salad a velvety texture, gently toss in half of an avocado. For added zing, use a mixture of lime juice and a bit of garlic powder in place of the olive oil.
• recipe with Mediterranean Inspiration
  Add crumbled feta cheese and kalamata olives to your recipe to change it up. Cut 8 to 10 olives into slices and distribute them evenly. To add a creamy, salty taste, add 2 tablespoons of feta cheese. For a Mediterranean touch, add a sprinkle of dried oregano to the dressing. Serve with warm pita bread on the side after gently tossing everything to combine.

What to Pair with Green Salad

• Toast with Garlic Butter
  Crisp and tart green salad is a great accompaniment to crunchy garlic butter toast. The fresh vegetables are a wonderful contrast to the garlicky scent and buttery richness. Toast a baguette slice and cover it with garlicky butter for a warm, flavorful accompaniment.
• Rich Tomato Soup
  With its creamy, comforting texture, a warm, velvety tomato soup counterbalances the crisp and acidity of the salad. For a strong flavor, simmer fresh tomatoes with garlic, basil, and cream.
• The Sweet Potato Roast
  Roasted sweet potatoes, sweet and caramelized, provide earthy richness to the green salad. Roast the chopped sweet potatoes until golden after tossing them with paprika, rosemary, and olive oil.

How To Store This Recipe?

1. In The Fridge: Keep the salad in the refrigerator for up to two days in an airtight container. To avoid becoming soggy, keep the dressing apart.
2. In The Freezer: Green salad loses its texture if it is frozen. Vegetables and greens lose their crispness and wilt when frozen.
3. To Reheat: You can serve green salad cold without heating it up. Vegetables lose their freshness and fresh flavor when heated.

Green Salad Recipe Nutrition Facts

Calories: 80 per serving.
Total Fat: 7 grams from olive oil.
Saturated Fat: 1 gram.
Cholesterol: 0 milligrams (cholesterol-free recipe).
Sodium: 150 milligrams from salt and vegetables.
Carbohydrates: 6 grams from tomatoes and cucumber.
Dietary Fiber: 2 grams from vegetables.
Sugars: 3 grams from tomatoes.
Protein: 1 gram from vegetables.
Vitamin A: 70% of the daily value from lettuce and tomatoes.
Vitamin C: 25% of the daily value from lemon juice and tomatoes.
Iron: 4% of the daily value from leafy greens.
Calcium: 2% of the daily value from vegetables.

Try More Recipes:

• Potato Au Gratin – The Hungry Pantry
• Cinnamon Rolls with Cream Cheese Frosting – The Hungry Pantry
• Detox Rainbow Roll-Ups with Peanut Sauce – The Hungry Pantry
• Sheet Pan Meatballs with Tomato Salad and Green Sauce – The Hungry Pantry