Mixed Greens Salad
Published Jul 08, 2026
Simple Mixed Greens Salad with romaine, spinach, arugula, fresh vegetables, and balsamic vinaigrette. Easy to serve as a side salad.
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When I don’t feel like thinking too hard about a side dish, this mixed greens salad is what I throw together. It’s simple and goes with whatever I’m making for dinner, usually.
Most of the time, I use whatever greens I have in the fridge, like romaine, spinach, and arugula, then toss in some crunchy stuff, a little something sweet, and finish it off with a homemade balsamic vinaigrette. It’s easy to adjust based on what you like or what you’ve got on hand.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this mixed green salad recipe.
There really wasn’t a ton to figure out with this one. It’s a mixed green salad, so the real question was never the greens; it was the dressing. I went back and forth here and landed on balsamic vinaigrette for a reason. The arugula in this mix has a peppery bite that I actually want you to taste, and a thick creamy dressing just flattens it and weighs the leaves down. The balsamic has enough acidity, plus a little honey, to work against that pepper instead of covering it up.
A couple of small things I noticed while testing. Raw red onion can take over the whole bowl if it’s sharp, so I like to soak the slices in cold water for about 5 minutes to mellow them out.
If you only add one of the optional extras, make it the nuts or seeds. A mixed green salad is usually missing texture more than anything, and that little crunch is what pulls it all together.
Happy Cooking!
– Yumna
Simple Mixed Greens Salad Ingredients
- Mixed greens: I like the combination of romaine, spinach, and arugula. I finely chop the romaine, but leave the spinach and arugula leaves whole. You can use any combination of greens you like, or get a pre-made leafy green mix from the grocery store to save time.
- Vegetables: I add halved cherry tomatoes, pre-shredded carrots, sliced English cucumbers, and thinly sliced red onion. You can use any type or variation of these vegetables, or add different vegetables to your taste! If you find raw red onion to be too strong, try soaking the slices in ice water for 5–10 minutes, then drain. This will remove their bite!
- Add-ins: Try crumbled feta cheese, toasted nuts or seeds (like toasted walnuts or roasted sunflower seeds), or dried fruit (like cranberries or raisins). This recipe is super versatile, so add anything you like!
- Balsamic vinaigrette dressing: The dressing is made with balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and pepper. Whisk the olive oil in slowly so the vinaigrette comes together instead of separating right away. Here’s the full recipe for my balsamic vinaigrette! You can also use store-bought, but homemade is so easy and so good. I recommend tossing the salad with the dressing right before serving.
How to Make Mixed Greens Salad
These step-by-step photos show how I layer and toss the salad. For the full measurements and instructions, skip down to the Mixed Greens Salad Recipe.
1. Combine Greens & Veggies
Start with the romaine, spinach, arugula, tomatoes, carrots, cucumber, and red onion in a large bowl. I like using a bigger bowl than I think I need so I can toss everything without spilling half of it on the counter.
2. Toss to Mix the Salad Ingredients
Gently mix everything together so the greens and vegetables are evenly spread out. It does not need to be perfect here since it gets tossed again after the dressing goes on.
3. Add the Optional Toppings
Sprinkle on any feta, toasted nuts or seeds, or dried fruit if using. I like adding these after the first toss so they stay more visible and do not all sink to the bottom.
4. Dress and Serve
Drizzle the balsamic vinaigrette over the top right before serving. Start with a little, toss, then add more as needed so the greens are coated but not weighed down.
Full Mixed Green Salad Recipe
Mixed Greens Salad Reipe
Ingredients
- 1 head romaine lettuce chopped
- 1 cup spinach
- 1 cup arugula
- 1 cup cherry tomatoes halved
- ½ cup pre-shredded carrots
- ¼ English cucumber thinly sliced
- ¼ red onion thinly sliced
- Optional additions: ¼ cup crumbled feta cheese, 2 tablespoons toasted nuts or seeds (such as almonds, walnuts, or sunflower seeds), 2 tablespoons dried fruits (such as cranberries or raisins)
- Balsamic vinaigrette for serving
Instructions
- Place the lettuce, spinach, arugula, tomatoes, carrots, cucumber, and red onion in a large serving bowl. Toss the salad gently to combine the ingredients.
- If desired, sprinkle crumbled feta or goat cheese, toasted nuts or seeds, and dried fruits over the top of the salad.
- Just before serving, drizzle the balsamic vinaigrette over the salad, starting with a small amount and adding more as needed. Toss the salad again to coat the ingredients with the dressing.
- Serve the mixed greens salad immediately.
Balsamic Vinaigrette
- In a small bowl or jar, whisk together the balsamic vinegar, honey, Dijon mustard, garlic powder, salt and pepper.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Continue whisking until the vinaigrette is well combined and slightly thickened.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add a roasted veggie: Instead of only raw veggies, add a roasted vegetable like roasted sweet potatoes, roasted carrots, or roasted cauliflower. That warm-and-cool contrast makes a big difference!
- Serve with protein: Add grilled chicken tenders, grilled shrimp, or quinoa for a more filling meal.
- Try a different dressing: Experiment with apple cider vinaigrette, lemon vinaigrette, or even Greek salad dressing.
Recipe Tips
- Start with a small amount of dressing. Toss the mixed greens salad with a small amount of salad dressing, then add more as needed. You can always use more if the leaves are looking a little dry, but you can’t go lighter once you add the dressing!
- Use a large bowl for tossing. A small bowl makes it hard to mix the greens without crushing them or losing half the salad over the sides.
- Dress it right before serving. Spinach and arugula wilt quickly once the vinaigrette hits them, so I wait until the end to add the dressing.
- Dry the greens well. If the greens are wet, the vinaigrette slides off and collects at the bottom of the bowl.
Serving Ideas
- Sandwiches: The salad + sandwich combo is a classic for a reason. Serve the mixed greens salad alongside a Tuna Melt Sandwich, Grilled Chicken Sandwich, or Cauliflower Pita Sandwich.
- Pasta: Make an Italian dinner menu and pair the mixed greens salad with Pasta Pomodoro, Lemon Pasta, or Marry Me Pasta.
- Burgers: A simple mixed greens salad is a light, refreshing complement to Lentil Burgers, Salmon Burgers, and Grilled Chicken Burgers with Yogurt.
Comments
You have not listed the portions for the dressing. How can I make this dressing without amounts. Please send.
Hi Marie, you can find the balsamic vinaigrette recipe here!