Simple Mixed Greens Salad with Citrus Vinaigrette
This simple mixed greens salad with citrus vinaigrette is layered with romaine, spinach, & arugula, and topped with toasted pine nuts, shaved parmesan, and freshly cracked black pepper.
We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.
Simple Mixed Greens Salad with Citrus Vinaigrette
Citrus Vinaigrette:
- ¼ cup olive oil or vegetable oil
- 1 tbsp white balsamic vinegar (white wine vinegar will also work)
- Zest from half a lemon + 1 tbsp fresh lemon juice
- Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
- 1 tsp Dijon mustard
- ½-1 tsp honey, to taste
- 1 small clove of garlic, finely grated
- ⅛ tsp onion powder
- Sea salt and freshly cracked black pepper, to taste
Simple Mixed Green Salad:
- 2 cups romaine lettuce, chopped
- 1 cup baby spinach
- 1 cup baby arugula
- 3 tbsp pine nuts, toasted
- Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
- Freshly cracked black pepper, to taste
How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:
Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
Set aside to let the flavors mingle for at least 15-30 minutes before using. Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
Serve immediately with additional vinaigrette on the side. Enjoy.
Equipment
Ingredients
Citrus Vinaigrette:
- ¼ cup olive oil or vegetable oil
- 1 tbsp white balsamic vinegar white wine vinegar will also work
- Zest from half a lemon + 1 tbsp fresh lemon juice
- Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
- 1 tsp Dijon mustard
- ½-1 tsp honey to taste
- 1 small clove of garlic finely grated
- ⅛ tsp onion powder
- Sea salt and freshly cracked black pepper to taste
Simple Mixed Green Salad:
- 2 cups romaine lettuce chopped
- 1 cup baby spinach
- 1 cup baby arugula
- 3 tbsp pine nuts toasted
- Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
- Freshly cracked black pepper to taste
Instructions
- Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
- Set aside to let the flavors mingle for at least 15-30 minutes before using. Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
- Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
- Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
- Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
- Serve immediately with additional vinaigrette on the side. Enjoy.
Such a delightful and pretty salad!
I love simple salads such as this one
Good looking salad and dressing and I think we might have everything on hand to make it.