Green Salad With Tangy Basil Vinaigrette Recipe

This refreshing green salad is the perfect side dish for any meal. The combination of crisp lettuce, juicy tomatoes, and crunchy cucumbers creates a delightful texture. The tangy basil vinaigrette adds a burst of flavor, with its zesty lemon and garlic undertones. This salad is not only delicious but also packed with nutrients, making it a healthy choice. Serve it as a light lunch or as a side dish with grilled chicken or fish.

3.8
22 Rating -
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Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Green Salad With Tangy Basil Vinaigrette
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Ingredients for Green Salad With Tangy Basil Vinaigrette Recipe

  • 1 cup Mixed Salad Greens
  • 1/4 cup Cherry Tomatoes
  • 1/4 Cucumber
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.06 cup Fresh Basil, Chopped
  • As required Salt And Pepper To Taste

Directions: Green Salad With Tangy Basil Vinaigrette Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the lettuce leaves thoroughly. Tear them into bite-sized pieces and place them in a large salad bowl.
  • STEP 2.Next, slice the tomatoes and cucumbers into thin rounds. Add them to the bowl with the lettuce.
  • STEP 3.In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped basil, salt, and pepper to make the tangy basil vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the green salad immediately as a refreshing side dish or as a light lunch option.

Cooking Tips

  • To enhance the flavor, you can add some crumbled feta cheese or sliced avocado to the salad.
  • For added crunch, sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
  • If you prefer a sweeter dressing, you can add a teaspoon of honey to the vinaigrette.

Storage and Serving

  • This green salad is best served fresh and should be consumed immediately after preparing.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
  • Before serving the leftovers, give the salad a quick toss to redistribute the dressing.
Nutrition
value
121
calories per serving
5 g Fat3 g Protein12 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    3g
  • Carbs
    12g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    12g
  • Protein
    3g
  • Fiber
    < 1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    2mg
  • Vitamin A
    17mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    6mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    65mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp