EFK Tested
Erickson Homemade Green Salad
This is our simple everyday green salad: crisp mixed greens, fresh cucumber, cherry tomatoes, and a light lemon-and-olive-oil dressing. It is quick, fresh, and works with almost any family dinner.
From the EFK recipe collection
- Yield
- About 4 side servings
Let’s get cooking
Ingredients
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Directions
- 1. Wash the greens thoroughly and dry them completely. We want the leaves as dry as possible so the dressing coats the salad instead of becoming watery.
- 2. Add the mixed greens to a large serving bowl. Add the halved cherry tomatoes and sliced cucumber. If using carrots or other add-ins, cut them into bite-size pieces and add them now.
- 3. In a small bowl or jar, combine the olive oil and fresh lemon juice. Season with salt and freshly ground black pepper to taste, then whisk or shake until combined.
- 4. Just before serving, drizzle the dressing lightly over the salad.
- 5. Toss gently until the greens and vegetables are evenly coated. Add any optional nuts, cheese, or avocado and serve right away while everything is fresh and crisp.
View this recipe on the original EFK website ↗