Go Back
mixed green salad featured

Perfect Mixed Green Salad

This versatile mixed green salad combines crisp romaine, tender spinach, and peppery arugula with fresh vegetables for a refreshing side dish that pairs perfectly with steak.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Green Salads
Cuisine: American
Calories: 32
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head romaine lettuce, chopped
  • 1 cup spinach
  • 1 cup arugula
  • 1 cup cherry tomatoes halved
  • ½ cup pre-shredded carrots
  • ¼ English cucumber thinly sliced
  • ¼ red onion thinly sliced
  • Optional: ¼ cup crumbled feta cheese
  • Optional: 2 tablespoons toasted nuts or seeds
  • Optional: 2 tablespoons dried fruits
  • Balsamic vinaigrette for serving

Equipment

  • Large salad bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Combine chopped romaine, spinach, and arugula in a large serving bowl.
  2. Add tomatoes, carrots, cucumber, and red onion. Toss gently to combine.
  3. If desired, sprinkle with feta cheese, toasted nuts, and dried fruits.
  4. Just before serving, drizzle with balsamic vinaigrette and toss to coat.
  5. Serve immediately.

Notes

  • For best results, use the freshest greens possible with no signs of wilting.
  • Store undressed salad components separately in the refrigerator for up to 3 days.
  • Customize with seasonal vegetables, different dressings, or protein for a main dish.
  • Make ahead: Wash and dry greens, prep vegetables, and store separately until ready to serve.