Mixed Green Salad with Balsamic Vinaigrette

Mixed Green Salad with Balsamic Vinaigrette

Fresh, fast and simple. This eye-candy salad requires minimum effort for great results. Toss this healthy salad together with your choice of sliced beef or chicken and you will have the perfect meal.

Mixed Green Salad with Balsamic Vinaigrette Bowl

Salads are one of the staples of our family diet. On any given day, we consume at least one serving of salad. In truth, the boys were not thrilled with salads at first, but now they eat them like rabbits!

Mixed Green Salad with Balsamic Vinaigrette Ingredients

The trick to a great salad dressing is to use good quality ingredients.

Look for extra virgin olive oil with a label that says that the olives have been cold pressed. The cold pressed extraction process prevents changes in the olive’s chemistry while preserving the flavours. The oil should be packed in a dark green glass bottle or in packaging that shields it from light. Avoid buying olive oil in plastic containers and store it in a cool, dark place.

Balsamic vinegar is in many ways like wine. It could go from a handful of dollars in price to several hundred dollars for the premium stuff. Vinegar has been shown to help regulate blood pressure, stabilize cholesterol levels and increase glucose tolerance. The most common variety is the balsamic vinegar of Modena, which is reasonably priced and offers great taste and aroma.

I used a lot of garlic in my cooking. Ancient civilizations like the Egyptians, Babylonians, Greeks, Romans and Chinese used garlic for its health and medicinal properties. Garlic can be used to prevent and treat colds and to improve overall immune functions. Look for garlic with plump, firm cloves and closed in a tight outer wrapper.

I love salads because they provide a lot of versatility in the kitchen and a laundry list of nutrients. I’ll be adding more salad and dressing recipes to my blog soon.


Mixed Green Salad with Balsamic Vinaigrette
Recipe type: Salads
Prep time: 
Total time: 
Serves: 4
  • 300 grams mixed green salad
  • ½ cup chopped strawberries
  • 1 sliced avocado
  • 1 sliced tomato
  • Grated or crumbled cheese (optional)
For the dressing:
  • 2 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • ½ tsp. ground mustard
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • 2 thinly sliced cloves garlic
  1. To make the dressing, stir the olive oil, balsamic vinegar, ground mustard, dried oregano in a small bowl or measuring cup until thoroughly combined.
  2. Put the mixed green salad in a large bowl.
  3. Gently mix the strawberries, avocado and tomato.
  4. Spoon the dressing over the salad and toss to mix.
  5. Serve.


    • says

      Thank you Gina and Pat. I really appreciate your feedback. I am working on “Baked Chicken Chermoula” and “Cooked Blueberries”, they will be posted by Monday. Have a great weekend and enjoy the steak! :)


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