Green Salad

Green + Green + Green = POWER

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All About the ‘power’ of Green…. Green Salad That Is.

One day I was looking in my fridge to see what I had to make a salad with for dinner and all I saw  was a lot of green.  I had lots of green goodness in my fridge.  So I decided to make what I call a ‘green salad’.  Meaning everything in the salad had to be green.  No tomatoes, unless they were green.  I hoped what I saw in my fridge would be enough to make a good and healthy salad.  

So take a look in your fridge and see what is (good) green and would make for a good in a salad.  You’ll end up with a great salad too.  

And to really taste the different textures and variety from all the greens  I decided that a simple vinaigrette dressing would go great with it.  I didn’t want to cover all of the deliciousness with a heavy dressing.   

This is a perfect salad to make in your own way.  There are so many different things you can put in your bowl that’s green. 

Here’s an idea of items I have put in my Green Salad.  Not all at once, it just depends on what I have in my fridge and the mood I’m in.  


Ideas for a Green Salad:

The Greens:  Leaf Lettuce, Romaine (chopped), Spinach, Arugula, Iceberg, kale (chopped)

The Veggies:  I usually just add three or maybe four at the most, depending on what the veggie is.  I think too heavy on the veggies, depending on what it is, can crush and weigh the greens down.

Cucumber (I prefer English), chopped Broccoli, zucchini, chopped Asparagus (par cooked), shaved Brussel Sprouts, Green onions, Snow Peas, Avocado, Peas, Green Olives, Green Beans (par cooked)

The Herbs:  Thyme, Parsley or Cilantro, Chives, Basil, Dill

The Fruit:  Grapes, Kiwi, Green Apple

The Nuts:  Pistachio, Walnuts (not green but sometimes you have to go outside the box ☺ ) 

The Cheese:  Ok, it’s not green (don’t’ want that anyway) but … I love cheese so I usually use shaved Parmesan. 


  • Servings: 2-4
  • Difficulty: Intermediate
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Perfect alone or with a meal.


  • Vinaigrette:
  • ½ cup Olive Oil
  • ¼ cup Champagne Vinegar or White Wine Vinegar
  • 1 ½  Tbsp Lemon juice
  • 1 tsp garlic
  • Salt and Ground Pepper to taste


Variation – Instead of Lemon Juice, add 1 tsp  Dijon Mustard

Combine all ingredients in a small bowl or jar and whisk or shake til mixed well

Here’s an example of a combo I have put together from my fridge.  The size of the salad depends on the number of people you are serving.  

Greens:  Romaine, Leaf(purple and green) lettuce, Spinach, Arugula

Veggies:  Green Onions, Green Beans (par cooked and cooled), (about) 4 Brussel Sprouts, 1 small Zucchini

Herbs:  Basil, Parsley, Thyme

Fruit:  1 small Green Apple

Nuts:   Pistachios 

Chopped Romaine Lettuce, handful of Spinach, Arugula and place in a large serving bowl and gently mix together. 

Par cook the beans (just so they are not hard and too crunchy) and let cool, then chop in bite size pieces,  chop green onions, cut end of Brussel sprouts off  and thinly cut or shred on a grater, cut zucchini in bite size pieces, core, halve, slice and cut up one green apple.

Gently mix the veggies in with the lettuce mixture.

Drizzle a little of the Vinaigrette dressing on the greens and gently toss together til just coated.  Don’t add too much because you don’t want to just taste the dressing.  You can add a little more if needed.

This salad can go with any meal.  Have fun with this ‘green’ salad.  I hope you’ll want to make it over and over again.