Fresh Salad Greens with Classic Vinaigrette is a simple, timeless combination. Crisp greens fresh from the garden are paired with a homemade dressing made from pantry staples to create a fresh, vibrant salad that’s ready in minutes.
Being your own boss and running a business from home definitely has its perks (and challenges!). One of my favorite benefits is being able to take a quick break to step outside and grab a few things from our little garden on the deck.
We’ve found that if we expect to get anything from our garden, it has to be confined to the deck. Otherwise, the deer have a daily buffet. So, any gardening around here is limited to pots and planters. Fortunately, salad greens are really easy to grow in containers and sprout like weeds from seed!
I especially enjoy seeing those tiny green early spring lettuces right outside the back door! They’re so easy to grow and much fresher than the bagged stuff from the grocery store. You can grow a bit of lettuce whether you have a big backyard garden, a little raised bed or window box, or just a simple planter on your deck.
But whether your greens come from the garden, the farmer’s market, or the produce aisle, a simple salad deserves a great dressing. This classic French vinaigrette is quick, made from pantry staples, and brings out the best in any fresh greens.
Recipe Snapshot
Cuisine: French
Cooking Method: None
Total Time: 5 Minutes
Servings: 2
Primary Ingredient(s): Shallot, Dijon mustard, vinegar, olive oil
Skill Level: Easy
What You’ll Like About This Recipe
- Comes together in about 5 minutes using just a bowl, a whisk, and a few pantry staples.
- It’s very versatile! Use it as a dressing, drizzle it over roasted vegetables, or try it as a marinade.
- Contains no preservatives or fillers, just clean, simple ingredients.
Ingredient Notes
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- Shallot – I think the shallot is what “makes” the vinaigrette. It adds a tiny bit of onion-y flavor without being overwhelming. If you don’t have a shallot, use about a tablespoon of very finely minced red onion instead.
- Dijon Mustard – The Dijon mustard does two things in the vinaigrette. First, it adds its own tangy flavor, and secondly, it emulsifies the dressing (i.e., keeps it from separating). My preferred brand is Maille Dijon mustard.
- Red Wine Vinegar – Well, yeah, any vinaigrette has to have some vinegar, right? Red wine vinegar is classic, but white wine vinegar or even lemon juice can be used to create subtle differences.
- Extra-Virgin Olive Oil – Good-quality olive oil makes all the difference. California Olive Ranch oils are excellent.
- Sugar – Just a small amount balances all the flavors. You can leave it out or substitute honey.
- Salad Greens – This dressing is delicious with any fresh greens, from delicate butter lettuce to peppery arugula.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Fresh Salad Greens with Classic Vinaigrette
I make the vinaigrette in the same bowl I’ll use for tossing the salad. That makes one less thing to wash!
- Add the finely minced shallot, Dijon mustard, red wine vinegar, oil, salt, and pepper to the bowl. Whisk until everything is well combined.
- Once the vinaigrette is ready, add the fresh salad greens on top of the vinaigrette in the bowl and toss them gently until they’re all lightly coated. From there, it’s straight to the table!
👉 PRO TIP: If you’re not serving immediately, you can make the dressing in advance and store it in the refrigerator. Add the dressing to the greens and toss when ready to serve.
The Best Way to Dress and Serve a Salad
I think that a good salad should always be dressed before it reaches the plate. Pouring dressing over the top of a pile of greens on your plate or bowl just isn’t the same. The dressing ends up in puddles; some bites are overdressed while others are dry, and instead of a balanced distribution of dressing, you get a big mess on the plate.
The best way to dress a salad is to add the greens and dressing to a large bowl and toss gently with tongs or a salad fork and spoon. This will result in every leaf having a light, even coating without being weighed down or soggy. Always start with less dressing than you think you need. Taste as you toss, and add more only if it’s really needed. You can always put more on, but you can’t take it off.
If you’re serving guests who might prefer more dressing, you can have more available at the table. Starting with an evenly dressed salad makes all the difference in both flavor and presentation.
Recipe Success Tips
- Most vinaigrette recipes include instructions to slowly whisk in the oil. In my experience, this isn’t completely necessary. I simply add the ingredients to the bowl all at once and whisk until everything is well combined. It works just fine, and I’ve never had any trouble with separation.
- The olive oil you choose will make a difference in the flavor. Choose a quality oil for the best results.
- I always wait to toss the greens with the dressing just before serving. Dressing the salad too early can cause the leaves to wilt, and no one wants a soggy salad.
- I often make a larger amount of this recipe on the weekend to keep in the refrigerator for use during the week. All I have to do is whisk it briefly (or store it in a small jar and give it a shake) before using it to recombine the ingredients.
Serving Suggestions
A well-dressed salad can be much more than just a side. It’s often a key part of a balanced menu. Here are two delicious menu ideas where this fresh, flavorful salad shine.
Classic Steakhouse Dinner
- Perfect Grilled Ribeye Steak
- Steakhouse Honey Wheat Bread
- Fresh Salad Greens with Classic Vinaigrette
Italian Comfort Food
- Jumbo Meatballs and Spaghetti
- Cheesy Onion and Herb Bread
- Fresh Salad Greens with Classic Vinaigrette
How to Store
Store any leftover vinaigrette in a sealed container in the refrigerator. A small jar with a tight-fitting lid is ideal since you can just give it a quick shake before using it again.
The dressing will keep for about a week, but the flavors are best within the first few days. If the oil solidifies in the fridge, let it sit at room temperature for a few minutes, then whisk or shake it to bring it back together.
More Fresh & Flavorful Salad Recipes
- If you enjoy a great homemade dressing, my Lemon Vinaigrette is bright, tangy, and perfect for drizzling over fresh greens.
- For something creamy and classic, you can never go wrong with Buttermilk Ranch Dressing. It’s so much better than store-bought!
- Want to try a bold dressing packed with fresh herbs? My Green Goddess Dressing is full of fresh flavor and makes any salad shine.
- And if you’re in the mood for a little sweetness, Spring Salad with Strawberries and Sweet Balsamic Dressing is a perfect balance of fresh, fruity, and tangy.
You’ll also enjoy:
- Tossed Salad with Pecans, Raisins, and Apples (Red Wine Vinaigrette)
- Turkey Taco Salad (Cilantro Lime Dressing)
- My Favorite Greek Salad (Tangy Greek Dressing)
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Fresh Salad Greens with Classic Vinaigrette
Ingredients
- 1 shallot finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon sugar
- salt
- pepper
- 6 cups salad greens of your choice
Instructions
- Combine the shallot, mustard, vinegar, oil, sugar, salt and pepper in a large bowl. Whisk to combine.1 shallot, 1 teaspoon Dijon mustard, 2 teaspoons red wine vinegar, ¼ cup extra-virgin olive oil, 1 teaspoon sugar, salt, pepper
- Add the salad greens. Toss and serve.6 cups salad greens of your choice
Notes
- Store leftovers in a sealed container in the refrigerator. A small jar with a tight-fitting lid is ideal since you can just give it a quick shake before using it again. Keeps for about a week.
- If refrigerated, let it sit at room temperature for a few minutes, then whisk or shake it to bring it back together.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on April 22, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Wow- your greens look amazing! I can’t wait to try to grow some of my own.
I am very jealous that you have a deck to grow lettuces on! Sadly, I am in a rental at the moment and have no outdoor space to use as my own. :( Someday I hope to have pretty fresh lettuce like yours!
I’m envious of your lettuce, standing tall and green. Mine is in a pitiful state. I’ll have to sow more this weekend.
I LOVE fresh veggies from teh garden – nothing else compares really (ok, well, maybe the farmers market veggies). The recipe looks amazing and sounds great too.
great salad…..so fresh…….i grow my greens too n they taste so good you never want to have the store bought ones.
Lovely pictures. You made salad look good lol :)
All the good advise on growing our own veggies and herbs is so wonderful! We have a Chef’s Garden with many herbs and some veggies. It is pure pleasure to work in it and then reap the results as you did. Bravo, great post, pretty deck! Best from Santa Barbara, s
Oh my goodness. Doesn’t that look wonderful? I know why that planter is on the deck. Just as if it were here, if that was planted directly into the ground, all the deer would send out word that “the salad bar just opened!”
We drove in tonight from church a little later than normal, and there were 14 deer in the pasture behind the house. I guess that they were a bit peeved that we disturbed their grazing.
Have a great day, and a great salad. So healthy.
Miss P
That’s funny I also posted a salad and a vinaigrette to day, too.. Though, my greens aren’t as fresh as yours. Yours is as fresh as they come.
Wow fresh veggies from the garden. Must be delicious!