A green salad starts with leafy greens like romaine, spinach, arugula or mixed lettuce. Add sliced cucumbers, tomatoes, radishes or herbs. A light dressing of oil and lemon or vinegar is often all you need.

Unlike grain or pasta salads, green salads are best made fresh and eaten right away. They are lighter than chicken salads and less sweet than fruit salads. They are also softer than slaws, which use sturdy shredded cabbage.

Questions folks ask

How do I keep lettuce fresh longer?

Store washed, dried lettuce in a container lined with a paper towel. Keep it in the fridge.

What is a simple dressing for green salad?

Whisk olive oil, lemon juice or vinegar, salt and pepper. A little mustard or honey is a nice touch.

When should I add the dressing?

Add it right before serving so the leaves stay crisp.

Kitchen tips

Wash greens in cold water and spin or pat them dry.
Tear tender leaves by hand instead of cutting.
Use just enough dressing to lightly coat the leaves.
Toss gently with clean hands or two big spoons.
Mix soft and crunchy things for a more interesting bowl.