Mary Berry Green Salad Recipe

If you are looking for a fresh, light, and versatile side dish, this Mary Berry Green Salad Recipe is a wonderful choice. Made with crisp lettuce, cucumber, celery, spring onions, and a simple homemade dressing, it delivers a refreshing crunch and clean flavor in every bite. The salad is easy enough for beginners and pairs beautifully with grilled meats, fish, sandwiches, or roasted vegetables. It takes about 15 minutes from start to finish, making it perfect for busy weekdays and special occasions alike.

Ingredients

For the Salad

• 1 large romaine lettuce, shredded
• 1 Little Gem lettuce, leaves separated
• 1 cucumber, thinly sliced
• 3 celery sticks, finely sliced
• 4 spring onions, thinly sliced
• 75g watercress
• 50g baby spinach leaves
• 2 tablespoons fresh parsley, chopped

For the Dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon caster sugar
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

How to Make Mary Berry Green Salad Recipe

• Prepare the vegetables: Wash all salad vegetables thoroughly under cold running water. Dry completely using a salad spinner or clean kitchen towel. Crisp, dry leaves help the dressing cling properly.
• Slice the ingredients: Shred the romaine lettuce, separate the Little Gem leaves, thinly slice the cucumber and celery, and finely slice the spring onions.
• Combine the greens: Place the romaine lettuce, Little Gem leaves, cucumber, celery, spring onions, watercress, spinach, and parsley into a large salad bowl.
• Make the dressing: In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and emulsified.
• Dress the salad: Pour the dressing over the salad just before serving. Toss gently until all the leaves are lightly coated.
• Serve immediately: Transfer to serving plates or a large platter and enjoy while the vegetables are crisp and fresh.

Tips for the Best Green Salad

How do I keep the salad crisp?

Make sure all leaves are completely dry before assembling the salad. Excess moisture can make the vegetables wilt quickly.

Can I prepare the salad ahead of time?

Yes. Prepare and refrigerate the vegetables up to 8 hours ahead, but add the dressing only before serving.

What lettuce works best?

Romaine and Little Gem provide excellent texture, but iceberg, butterhead, or mixed leaves can also be used.

How can I add more flavor?

Add toasted nuts, avocado slices, crumbled feta cheese, or fresh herbs for extra flavor and texture.

Why does my dressing separate?

Oil and vinegar naturally separate over time. Simply whisk or shake the dressing again before using.

Serving Suggestions

• Serve alongside grilled chicken or turkey.
• Pair with roasted salmon or white fish.
• Enjoy with sandwiches and wraps.
• Serve with baked potatoes.
• Add to a barbecue spread.
• Pair with quiche or savory tarts.

Storage

Room Temperature

This salad should not be left at room temperature for more than 2 hours. Serve immediately after dressing.

Refrigerator

Store undressed salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until serving.

Freezing

Freezing is not recommended. Fresh salad leaves lose their texture and become watery when thawed.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 5g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 180mg

Nutritional values are approximate and may vary depending on the ingredients used.

FAQs

Mary Berry Green Salad Recipe

Recipe by Milli RoseCourse: SaladCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Calories

120

kcal

A crisp and refreshing green salad made with fresh lettuce, cucumber, celery, watercress, spinach, and a simple homemade dressing.

Ingredients

• 1 large romaine lettuce, shredded

• 1 Little Gem lettuce

• 1 cucumber, thinly sliced

• 3 celery sticks, finely sliced

• 4 spring onions, thinly sliced

• 75g watercress

• 50g baby spinach leaves

• 2 tbsp chopped parsley

• 3 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp Dijon mustard

• 1/2 tsp caster sugar

• Salt and pepper to taste

Directions

• Wash and thoroughly dry all salad vegetables.
• Shred lettuce and slice cucumber, celery, and spring onions.
• Combine all salad ingredients in a large serving bowl.
• Whisk together olive oil, vinegar, mustard, sugar, salt, and pepper.
• Pour dressing over salad just before serving.
• Toss gently until evenly coated.
• Serve immediately while fresh and crisp.

Notes

• Dry the leaves thoroughly for maximum crispness.
• Add dressing only before serving.
• Store leftovers without dressing for best freshness.