Bagged or fresh, a mixed green salad takes little time to make. These easy recipes for mixed green salad with herb vinaigrette or creamy ranch dressing are easy sides for any dish.See Popular Green Salad Recipes
Looking for an impressive first-course? Simply wrap a herb-encrusted goat cheese log in puff pastry and serve with a lightly dressed mesclun salad. So easy, yet so good.
What makes this salad unique and delicious is the dressing...it's made by combining Italian salad dressing mix with oil, vinegar, honey and a secret ingredient...tomato soup.
Fried shallots add sweetness and a crouton-like crunch to this simple green salad from Chris Ainsworth, chef and owner of Saffron Mediterranean Kitchen in Walla Walla, Washington. Plus, they're delicious with a pungent blue cheese, like the Spanish Valdeon, which Ainsworth says has "a good crumble factor."
The creamy sweetness of the goat cheese in this salad is a nice balance to the olive vinaigrette and the slightly bitter watercress and radicchio. It's simple, sophisticated and really delicious.
Capture the bountiful flavors of the late spring garden with this light and delicious salad blend of gourmet mesclun salad greens topped with tangy sweet fresh blueberry vinaigrette and coins of hazelnut herb crusted goat cheese.
Tossed with a healthy mix of lettuces such as arugula and watercress, this tangy-sweet dressing combines low-fat yogurt with vitamin K-rich figs.
A beautiful salad of radicchio and butter lettuce in two contrasting colors of spring: green and deep purple. Topped with paper-thin fresh fennel bulb and plump orange segments, tossed with a homemade raspberry-citrus vinaigrette.
The dressing for this green salad features a homemade fruit vinegar that can be made ahead.
French breakfast radishes are sweeter than their rounder counterparts, but either kind will work in this fresh side salad.
Tahini, the creamy Middle Eastern sesame-seed paste, is the ingenious base for the dressing on this bold-flavored salad. The dressing would be terrific with any number of peppery greens, like escarole, watercress, or celery leaves.
Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.
This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.
This Asian-inspired side salad goes well with chicken or fish.
This chilled main dish salad is a perfect way to use up leftover turkey.
The slight bitterness of the escarole plays well against the sweeter leaf lettuce in this easy side salad.