Check out any of these 8 simple green salad recipes, it might be a perfect pairing for your next meal.

1. Chopped Salad with Blue Cheese Dressing.

Active Time: N/A
Total Time: 25 mins
Yield Serves: 6

If you love blue cheese, this is the perfect salad for you. My mom will always whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving.

INGREDIENTS

• 1/2 cup walnuts
• 1 tablespoon very finely chopped shallot
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces blue cheese, crumbled
• 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
• 1/2 fennel bulb, cored and finely chopped
• 2 carrots, finely chopped
• 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
• 1 Fuji apple, cut into 1/2-inch dice
• 1 avocado, cut into 1/2-inch dice
• 2 tablespoons thinly shredded basil leaves

STEPS

• Step 1
  Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
• Step 2
  In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.

2. Celery, Grilled Grape and Mushroom Salad

Active Time: N/A
Total Time: 45 mins
Yield Serves: 6

Just because most people either love or hate Celery and my mom tried as much as she can to make people love this vegetable by setting off it’s bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.

INGREDIENTS

• 2 tablespoons white wine vinegar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon celery seeds
• 1/4 teaspoon Dijon mustard
• 2 small garlic cloves, minced
• 1/2 cup plus 1 tablespoon extra-virgin olive oil and a little more for brushing
• 1/4 cup roasted almond oil
• Salt and freshly ground pepper
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup tender celery leaves (from one head)
• 1/4 cup salted roasted almonds, chopped
• 1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick
• 2 cups green grapes (12 ounces)
• 2 heads butter lettuce, leaves separated
• 2 cups very thinly sliced celery

STEPS

• Step 1
  In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.
• Step 2
  In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.
• Step 3
  Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.
• Step 4
  Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.

NOTE

The dressing and pesto can be refrigerated separately for up to 2 days.

Active Time: N/A

Total Time: 30 mins

Yield Serves: 4 to 6 servings

This recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. “The salad reminds me of one my mother made,” says Pail Ryan. “Her dressing had no mayo, of course—it was strictly oil and vinegar.”

INGREDIENTS

• 1 garlic clove, smashed
• Salt and freshly ground pepper
• 2 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 large romaine heart, chopped
• 1 small head of radicchio—halved, cored and coarsely chopped
• 1/4 head of iceberg lettuce, coarsely chopped
• 1 tender celery rib, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes
• 1/4 cup pitted green olives, preferably Sicilian
• 8 peperoncini
• 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

STEPS

        Step 1

• In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well.
• Serve right away.

NUTRITIONAL VALUES

One serving 273 cal, 6 gm carb, 25 gm fat, 4.6 gm sat fat, 6 gm protein, 2 gm fiber.

 

4. Jordan’s Romaine Salad

Active Time: N/A

Total Time: 20 mins

Yield Serves: 4

This green salad is one of Jordan Carroll’s favorites: romaine lettuce with onion and tomato. She adds a pinch of oregano to the dressing, the way her grandmother used to.

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INGREDIENTS

• 2 tablespoons vegetable oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano, crumbled
• Salt and freshly ground pepper
• 1 large heart of romaine, chopped
• 1/4 cup slivered red onion
• 4 plum tomatoes (3/4 pound), cut into 1/2-inch pieces

STEPS

         Step 1

• In a large bowl, whisk the oil with the vinegar and oregano and season with salt and pepper. Add the romaine and toss well. Add the onion and tomatoes and serve right away.

NUTRITIONAL VALUES

One Serving 90 cal, 7 gm fat, 0.8 gm sat fat, 6 gm carb, 2 gm fiber.

 

5. Mixed-Greens-and-Herb Salad with Figs and Walnuts

Active Time: N/A

Total Time: 20 mins

Yield Serves: 4

Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.

INGREDIENTS

• 1/2 cup walnuts
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 ounces dried Black Mission figs, thinly sliced ( 2/3 cup)
• 8 cups mixed greens
• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons torn mint leaves
• 2 tablespoons chopped dill
• 2 tablespoons snipped chives
• 1 ounce fresh pecorino, shaved

STEPS

         Step 1

• Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.

         Step 2

• In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.

NUTRITIONAL VALUES

One Serving 272 cal, 22 gm fat, 2.9 gm sat fat, 20 gm carb, 4 gm fiber, 3 gm protein.

6. Escarole Salad with Red Quinoa and Hazelnuts

Active Time: 20 mins

Total Time: 40 mins

Yield Serves: 4 to 6

My mother likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a grain. He uses it in this crunchy and fresh winter salad.

INGREDIENTS

• 1/4 cup red quinoa, rinsed and drained
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon plus 1 teaspoon honey
• Fine sea salt and Pepper
• 1 head of escarole, chopped into bite-size pieces
• 1 Granny Smith apple—halved, cored and thinly sliced on a mandolin
• 1/2 cup toasted hazelnuts, chopped

STEPS

         Step 1

• In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread 
out on a baking sheet to cool.

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         Step 2

• In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt 
and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.

 

7. Cauliflower Salad with Yogurt Sauce and Pomegranate

Active Time: 20 mins

Total Time: 35 mins

Yield Serves: 8

Inspired by her mother’s (much richer) fried eggplant salad, Alicia tops fried cauliflower with toasted nuts, pomegranate arils, and lemon and garlic laced yogurt.

INGREDIENTS

• Canola oil
• 2 teaspoons kosher salt, divided
• 1 1/2 cups plain whole-milk Greek yogurt
• 1/2 teaspoon fresh lemon juice
• 1 small garlic clove, crushed
• 1 cup mixed fresh herbs and greens (such as arugula, dill, and chives)
• 3/4 cup lightly toasted mixed nuts (such as almonds, pistachios, and hazelnuts)
• 1/4 cup pomegranate arils
• 2 medium heads cauliflower (about 1 1/2 pound each), cored and cut into 1 1/2-inch florets (about 16 cups)

STEPS

         Step 1

• Pour canola oil to a depth of 1 inch into a large skillet. Heat over medium-high until a deep-fry thermometer registers 350°F. Working in batches, fry cauliflower until just golden and tender, about 3 minutes per batch. Using a slotted spoon, transfer cauliflower to paper towels to drain; season with 1 1/2 teaspoons salt.

         Step 2

• While cauliflower drains, whisk together yogurt, lemon juice, and garlic in a medium bowl. Season yogurt mixture with remaining 1/2 teaspoon salt. Chill at least 15 minutes or up to 1 hour; remove and discard crushed garlic before using.

         Step 3

• To serve, arrange cauliflower on a platter; spoon yogurt mixture over top. Garnish with herbs and greens, mixed nuts, and pomegranate arils.

 

8. Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Active Time: N/A

Total Time: 15 mins

Yield Serves: 4

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoon chopped dill
• Kosher salt and freshly ground pepper
• 8 cups baby spinach (7 ounces)
• 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
• 1 medium English cucumber—peeled, halved lengthwise, seeded and thinly sliced
• 4 radishes, halved and thinly sliced
• 2 scallions, thinly sliced

STEP

• In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve.