Herbed Green Salad Recipe

Name: Herbed Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 4 handfuls green lettuce, like buttercrunch or bibb; 2 tablespoons roughly chopped parsley; 2 tablespoons roughly chopped chives; 1 tablespoon roughly chopped tarragon; 1 tablespoon roughly chopped mint; 1 tablespoon roughly chopped dill; 1/3 cup pine nuts; Olive oil, to toast; Salt, to taste; For the dressing:; 1/3 cup unfiltered apple cider vinegar; 1 splash freshly squeezed lemon juice; 2/3 cup olive oil; 1 tablespoon Dijon or whole grain mustard; 1 tablespoon finely chopped shallots

Servings: persons

For the salad:
4 handfuls green lettuce, like buttercrunch or bibb
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped chives
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped mint
1 tablespoon roughly chopped dill
1/3 cup pine nuts
Olive oil, to toast
Salt, to taste
For the dressing:
1/3 cup unfiltered apple cider vinegar
1 splash freshly squeezed lemon juice
2/3 cup olive oil
1 tablespoon Dijon or whole grain mustard
1 tablespoon finely chopped shallots

1
Tear lettuce leaves into large, bite-sized pieces. Thoroughly wash and dry leaves, wrap in paper towels or kitchen cloths, and leave in fridge to crisp up.
2
Wash and dry herbs, then mix them together, and place in the fridge.
3
In a cast iron pan, add pine nuts, a drizzle of olive oil, and a pinch of salt. Over medium heat, shake or stir pine nuts until color just begins to appear. Turn off burner and continue to stir until evenly colored. Spread pine nuts out to dry on a paper towel-lined plate to absorb excess oil. Keep out until ready to serve.
4
To make the dressing, mix all of the dressing ingredients, shake well or whisk together until incorporated, and allow time for flavors to meld. This recipe makes a surplus of dressing, but it's great stored in the fridge for easy weekday salads.
5
Twenty to thirty minutes prior to serving, place lettuce in serving dish to allow to warm to room temperature.
6
When ready to serve, mix in desired amount of dressing, then add herbs and mix well. Sprinkle pine nuts over the top and serve.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the salad:, 4 handfuls green lettuce, like buttercrunch or bibb, 2 tablespoons roughly chopped parsley, 2 tablespoons roughly chopped chives, and more.

Yes, Herbed Green Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herbed Green Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions