Tossed Green Salad
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Last Updated on April 24, 2023 by Lisa Johnson
A tossed green salad is not only easy to make, but they also offer a variety of options for customization. With the right mix of fresh greens, cherry tomatoes, sliced cucumber, and a zesty lemon vinaigrette, you can create the perfect garden salad that everyone will love!
You can never have too many simple salad recipes, so you definitely need to check these out too! Whole30 Wedge Salad, Classic Caesar Salad, and Black Kale Salad.
I have been making some version of this simple green salad for as long as I can remember. It works perfectly for weeknight dinners and can be turned into a fancy tossed salad if you’re having guests.
I guess you could call it my “House Salad”, it goes with everything!
Salad Ingredients
- Fresh Greens – a combination of Romaine lettuce, spinach, iceberg lettuce, butter lettuce cut into bite-sized pieces.
- English Cucumber
- Cherry Tomatoes
- Green Onions
- Italian Parsley
- Sunflower Seeds – see below for additional options.
- Lemon Vinaigrette – click link for full post and step-by-step images. This is my suggestion, but there are more options listed below.
- Crunchy Garlic Croutons – optional – not Whole30!
Be sure to check out the detailed printable recipe card below
Tools used to create this recipe
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How to make a Green Mixed Salad
Make the Lemon Vinaigrette
Place all of the vinaigrette ingredients in a container. Seal the container and shake to combine. Place in the refrigerator until ready to use.
In a large bowl combine fresh greens, sliced cucumbers, cherry tomato halves, sunflower seeds, green onions, and chopped Italian parsley.
Pour the dressing over the salad and toss to combine just before serving. Serve with Crunchy Garlic Croutons, if using.
Recipe variations
- Use sliced almonds, pine nuts, or pepitas (pumpkin seeds) in place of the sunflower seeds.
- If your family likes different dressing flavors, toss salad ingredients together and serve with the dressing on the side.
- To make this a meal top with grilled chicken, shrimp, steak, and chopped bacon.
- Feel free to add your favorite vegetables like chopped broccoli, sliced zucchini, bell pepper, radishes, red onion, or corn kernels.
- To make an Italian chopped salad add sliced olives, jarred sliced pepperoncini, shaved Parmesan cheese, crushed red pepper flakes, and toss with zesty Italian dressing.
More delicious salad dressing recipes
Make ahead & leftovers
- If making in advance, refrigerate each of the ingredients separately in an airtight container for up to two days so the salad stays crisp.
- Store leftover salad in an airtight container or large zipper top bag in the refrigerator and consume the next day for best flavor and texture. Separate out the cucumbers and tomatoes if possible.
Recipe inspiration
This month’s Cooking with Astrology is all about “Virgo” and nerve-settling foods. Sounds like comfort food is in order.
The body part ruled by Virgo is the nervous system. Virgos are perfectionists and natural born analysts. They are intellectual, care about their health, are cultured and classy. Take out served from the box is not going to cut it!
Here is a look at our Virgo meal:
- Our main course for this meal is Guinness Pot Roast.
- Then we have Apple-Berry Crumble with Irish Whiskey Whipped Cream for dessert.
- And last but not least, Blackberry Muffins with Lemon Glaze for breakfast.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Tossed Green Salad
Ingredients
- 5 cups fresh greens loosely packed – romaine, spinach, iceberg, arugula
- 1 English cucumber thinly sliced – about 2 cups
- 12 cherry tomatoes sliced in half
- .25 cup Italian parsley roughly chopped
- .25 cup green onions sliced
- 2 tablespoons sunflower seed pepitas, sliced almonds
- croutons optional
Lemon Vinaigrette
- .25 cup olive oil
- .25 cup red wine vinegar or vinegar of your choice
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon honey optional
Instructions
Lemon Vinaigrette
- Place all of the vinaigrette ingredients in a container. Seal the container and shake to combine. Place in the refrigerator until ready to use.
Salad
- In a large bowl combine mixed salad greens, sliced cucumbers, cherry tomato halves, sunflower seeds, green onions, and chopped Italian parsley.
- Pour the dressing over the salad and toss to combine just before serving. Serve with Crunchy Garlic Croutons, if using.
Notes
- Use sliced almonds, pine nuts, or pepitas (pumpkin seeds) in place of the sunflower seeds.
- If your family likes different dressing flavors, toss salad ingredients together and serve with the dressing on the side.
- To make this a meal top with grilled chicken, shrimp, steak, and chopped bacon.
- Feel free to add your favorite vegetables like chopped broccoli, sliced zucchini, bell pepper, radishes, red onion, or corn kernels.
- To make an Italian chopped salad add sliced olives, jarred sliced pepperoncini, shaved Parmesan, crushed red pepper flakes, and toss with zesty Italian dressing.
- If making in advance, refrigerate each of the ingredients separately in an airtight container for up to two days so the salad stays crisp.
- Store leftover salad in an airtight container in the refrigerator and consume the next day for best flavor and texture. Separate out the cucumbers and tomatoes if possible.
What a meal Lisa! I love your inspiration by the way! A perfect salad for your delicious Ranch dressing!
What a well-rounded and scrumptious looking meal! Hehe that’s a great picture of Luke Wilson 😉
You forgot to include me on your Famous Virgos!!! LOL…I wish girl!…Sept 8 was my BD!…just sayin’ for next year’s edition of cooking wth Astrology rich and famous version wink wink!
Hugs Lisa! Oh I love the salad by the way!