Sometimes, the most elegant dishes are the simplest. This classic Mixed Baby Greens with Balsamic Vinaigrette is proof that you don’t need a long list of ingredients to create something truly special. The peppery greens, the fresh bite of chives, and a perfectly balanced, homemade vinaigrette come together in a salad that’s perfect as a light lunch or a sophisticated side. Forget the bottled stuff—this is how you make a salad shine!
Ingredients
• 8 ounces / 225 grams baby mixed greens (mesclun)
• 1 bunch chives, cut into 2-inch pieces
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped shallots
• Salt and freshly ground pepper to taste
Instructions
1. Prepare the Greens: Gently wash the mixed greens and spin them completely dry. Place them in a large salad bowl and toss with the cut chives.
2. Make the Vinaigrette: In a small bowl or jar, whisk together the balsamic vinegar, extra-virgin olive oil, and finely chopped shallots until well combined.
3. Dress and Serve: Just before serving, pour the vinaigrette over the greens. Toss gently to coat everything evenly. Season with salt and freshly ground pepper to your liking and serve immediately.
Nutritional Information
• Serves: 6
• Cost Per Serving: $0.67
• Serving Size: 1 cup
• Calories: 61
• Fat: 4g
• Carbohydrates: 4g
• Protein: 1g
• Fiber: 1g
• Sugar: 1g
• Sodium: 29mg
Pro Tips
• Ensure your greens are bone-dry before dressing. A salad spinner is your best friend here! Wet leaves repel the oil-based vinaigrette, resulting in a soggy, unevenly dressed salad.
• Make the vinaigrette in a jar with a tight-fitting lid. You can prepare a larger batch and store it in the fridge for up to a week. Just shake vigorously before each use to re-emulsify.
• Always dress the salad immediately before you plan to serve it. The acid in the vinegar will cause the delicate greens to wilt quickly if left to sit for too long.
• Customize your salad with additions like toasted nuts (walnuts or pecans), crumbled feta or goat cheese, or seasonal fruit like sliced pears or fresh berries for extra texture and flavor.
FAQ
Q: How can I add plant-based protein to this salad
A: To make this a more substantial vegetarian meal, add a cup of chickpeas or cannellini beans. Other great plant-based protein sources include toasted walnuts, pecans, sunflower seeds, or even a sprinkle of hemp hearts.
Q: Is this mixed greens salad recipe vegan
A: Yes, this recipe is naturally vegan and dairy-free as all ingredients are plant-based. If you choose to add cheese for extra flavor, as suggested in the pro-tips, simply use a crumbled vegan feta or a dairy-free goat cheese alternative to keep the entire dish vegan.
Q: Can I meal prep this vegetarian salad for lunches
A: Absolutely. To meal prep, store the components separately. Wash and thoroughly dry the mixed greens and chives, then store them in an airtight container in the fridge with a paper towel to absorb moisture. Prepare a larger batch of the balsamic vinaigrette and keep it in a sealed jar. Simply combine and toss right before serving to ensure a crisp, fresh salad every time.
