Mom's Simple Salad

This is a very simple green salad my mom used to put on the table every night. She was able to get kids who never ate their vegetables to love this salad. I think the secret is in the vinaigrette: it's got the perfect level of acidity to balance out all the greens.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 head green leaf lettuce, chopped

2 ribs celery, sliced

1 tomato, chopped

1/8 head red cabbage

2 carrots, peeled

2 radishes

2 green onions


6 tablespoons olive oil

2 1/2 tablespoons red wine vinegar, 2 tablespoons plus 1½ teaspoon

3/4 teaspoon Kosher salt, divided

1/4 teaspoon Freshly ground black pepper

2 teaspoons lemon juice


  1. For the salad: In a large bowl, add the lettuce, celery, and tomato. Thinly slice the cabbage. Cut the carrots in half lengthwise, then slice. Shave the radishes on a mandoline. Thinly slice the green tops of the onions. Add everything to the bowl and refrigerate while making the vinaigrette.
  2. For the vinaigrette: In a jar with a tight-fitting lid, add olive oil, vinegar, ½ teaspoon salt, pepper, and lemon juice. Cover and shake. Spoon vinaigrette from the bottom of the jar onto a piece of lettuce and taste.
  3. Assemble the salad: Season the chilled greens with ¼ teaspoon salt and a few grinds of pepper. Give the dressing a stir and then drizzle around the outer edge of the bowl. Gently toss with your hands to combine. Taste one more time, adjust seasoning, and serve.