Green salad

Name: Green salad - Marga E.
Ingredients: 1 head of green lettuce; 2; 3 green onions; vinegar; salt; pepper; 1 tomato

Savory - Green salad by Marga E. - Recipia

Sometimes, when I don't know what to quickly prepare alongside the main dish, I make a simple salad from whatever I find in the fridge. Lettuce, onions, and a tomato always have a place on my table, especially in spring or when I want something light. In just a few minutes, you can whip up a salad that doesn’t need complicating. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking time: none Servings: 2-3 Difficulty: easy Recipe type: side dish or seasonal salad Ingredients 1 head of lettuce 2-3 green onions 1 tomato vinegar (to taste) salt pepper Instructions 1. Wash the lettuce thoroughly under cold running water. Remove the core and separate the leaves one by one. You can place them directly into a large bowl. 2. Tear the lettuce leaves into smaller pieces by hand. Avoid using a knife; the lettuce stays fresher this way. 3. Wash the green onions, remove any dried outer layers, and slice them into thin rounds. 4. Wash the tomato and cut it into cubes or slices, according to your preference. 5. Add the sliced onion and tomato on top of the lettuce leaves in the bowl. 6. Sprinkle salt and pepper to taste. Add vinegar according to your preference – you can add it directly or mix it with salt beforehand if you like. 7. Gently mix with your hands or two spoons to evenly distribute the seasonings. 8. Serve the salad immediately. Why I Make This Recipe Often It’s the kind of salad that doesn’t require much time or many ingredients. I use what I have on hand, easily adapting it, and it pairs well with any everyday meal. Plus, it never sits untouched on the table; it always gets finished. It doesn’t need a complicated dressing and is easy to store. Tips and Variations Tips Do not tear the lettuce with a knife; the leaves oxidize faster. If the leaves are too large, let them drain a bit on a towel. Mix the salad just before serving to prevent the leaves from wilting too quickly. You can adjust the amount of salt and vinegar based on whether you prefer a tangier or milder taste. Substitutions If you don’t have green onions, you can use thinly sliced red onion. If you don’t have vinegar, lemon juice works as well. The tomato can be omitted if you don’t have one or it’s out of season; the salad stays fresh without it. Variations You can add a few leaves of parsley or dill if you want a different note. Sometimes I add a little thinly sliced radish. A drizzle of oil can be added if you like it a bit richer. Serving Ideas I serve it alongside potato dishes, roasted meat, or fish. It also works well as a quick snack, especially in warm weather. It can complement any simple menu. Frequently Asked Questions Can I prepare the salad in advance? I recommend making it just before the meal. If you want to save time, you can chop the onion and tomato a few hours ahead and store them in the fridge, but mix everything with the lettuce and seasonings only when serving. Can I use a different type of lettuce? Yes, iceberg or lollo lettuce works too, but the texture and taste will be slightly different. Classic green lettuce is softer and pairs well with the onion and tomato. What can I substitute for vinegar? You can use lemon juice, but the taste will be fresher and slightly different from the classic version. What type of vinegar is best? I usually use plain white wine vinegar. If you prefer a more flavorful option, you can try apple cider vinegar. Can I add oil? It’s not in the basic recipe, but if you like it, you can add a little sunflower or olive oil. It changes the taste slightly but doesn’t ruin it. Nutritional Values Estimate for a medium serving: Calories: ~30-40 kcal Protein: 1 g Carbohydrates: 6 g Fats: almost zero, only if oil is added This salad is low in calories and can be enjoyed alongside any main dish. The exact value depends on how much tomato and onion you use. Storage and Reheating I do not recommend storing the mixed salad. If necessary, you can keep the washed leaves and chopped vegetables separately in the fridge, but mix them with the seasonings only before serving. It should not be reheated; it is consumed cold, immediately after preparation.