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An overhead shot of a mixed greens side salad on a white scalloped plate atop a white marbled surface. The plate is surrounded by a dish of dressing, a small bowl of parmesan and a wooden board with a bowl of chives and a pepper grinder.

Fresh Mixed Greens Side Salad (for Steak, Pasta, & More!)

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: serves 2-4 1x
  • Category: Entree Salads & Bowls, Side Dish Recipes
  • Method: No-Cook
  • Cuisine: French-Inspired, American
  • Diet: Vegetarian


This simple mixed green salad is my go-to lazy girl side dish. It’s so seriously simple that I honestly debated whether I could share it as a “recipe” here on PWWB. But it’s such a staple at our house – I want you to know and love it too!

Simply toss your favorite leafy mixed greens with a bright and punchy red wine vinaigrette – a palette-cleansing combo inspired by the classic French bistro salad.

The result is a perfect light and fresh side salad for pasta, steak, salmon, and so much more. Read through the blog post, above, for lots of serving and pairing suggestions. ♡ Happy cooking!


  • red wine vinaigrette (below)
  • 5 ounces mixed greens of choice
  • kosher salt and ground black pepper, to season
  • optional add-ins of choice: veggies (sliced cucumber, grated carrot, diced tomatoes), toasted nuts (pine nuts, pistachios, sunflower seeds), cheese (crumbled goat cheese or feta, grated parmesan or pecorino), etc.

for the red wine vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (substitute agave nectar or pure maple syrup if vegan)
  • ½ shallot, finely diced (approx. 2 tablespoons)
  • 2 cloves garlic, finely chopped or grated
  • kosher salt and ground black pepper, to season


  1. Prep the red wine vinaigrette: Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week. Learn more! 5-Minute Red Wine Vinaigrette.An overhead shot of a spoon holding up red wine vinaigrette over a glass jar of dressing on a white marbled surface.
  2. Salad assembly: Place the spring mix in a large bowl, along with any salad add-ins you’d like. Season the greens with a good pinch of kosher salt and ground black pepper. Drizzle red wine vinaigrette over top. Toss to combine well. Taste & season with additional salt & ground black pepper as needed. Serve immediately. Enjoy!A close up shot of dressed mixed greens being tossed with two large spoons in a shallow bowl. A small bowl of dressing sits in the background.


Jess’ Tips & Tricks:

  • Portions: As written, this recipe yields a large salad, suitable for serving 4 as a side dish.
  • Serving suggestions: This mixed green salad is a great all-purpose side dish. I’ll toss one together to add extra greens to practically any weeknight dinner, but we particularly love how it freshens up any rich meal. We love serving it alongside everything from Slowly Braised Short Rib Ragu to Lemon Roasted Chicken or Wisconsin Butter Burgers to Skillet Pizza, and everything in between! For a lazy dinner, we also often toss in a quick protein to bulk it up into a  heartier meal. To keep things simple, toss in some shredded chicken or roasted chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or serve with Chicken Meatballs – delicious!

Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.