When it comes to a crisp, fresh, and well-balanced salad, no one does it better than Ina Garten. This Ina Garten Green Salad with Vinaigrette combines tender greens with a classic, homemade vinaigrette that’s bright, tangy, and effortless. It’s a staple side dish for dinners, brunches, and everything in between.

What Is Ina Garten’s Green Salad Vinaigrette?

This recipe is a light green salad tossed with a simple vinaigrette made from fresh lemon juice, Dijon mustard, good olive oil, and a few pantry staples. It’s the kind of dressing that enhances the flavor of the greens rather than masking them—ideal for serving alongside hearty mains or grilled dishes.

Other Ina Garten Popular Recipes

Reasons to Try Ina Garten’s Green Salad Vinaigrette

Quick to prepare – Just 5 minutes and you’re done
Balanced in flavor – Tangy, slightly sweet, and perfectly seasoned
Versatile – Works with any type of leafy greens or add-ins
Healthier than store-bought – No preservatives or added sugars
Pairs with everything – From pasta to roast chicken
Make-ahead friendly – Dressing keeps well in the fridge

Ingredients Needed to Make Ina Garten’s Green Salad Vinaigrette

6 to 8 cups mixed salad greens (arugula, spinach, butter lettuce, etc.)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 ½ teaspoons white wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup good olive oil

Instructions to Prepare Ina Garten Green Salad Vinaigrette

Wash and dry the greens

Rinse the greens thoroughly and spin them dry. Place in a large serving bowl.

Make the vinaigrette

In a small bowl or jar, whisk together Dijon mustard, lemon juice, vinegar, salt, and pepper.

Emulsify with olive oil

Slowly whisk in the olive oil until the dressing is fully combined and slightly thickened.

Toss the salad

Drizzle the vinaigrette over the greens just before serving. Toss gently until coated.

What Goes Well With Ina Garten Green Salad Vinaigrette

Roast chicken or turkey – Balances out the richness of roasted meats
Grilled salmon or shrimp – Complements light proteins beautifully
Lasagna or baked pasta – Offers a fresh contrast to cheesy mains
Soup and bread – Rounds out a cozy lunch or dinner
Cheese boards – Adds brightness to rich cheeses
Crusty French bread – Ideal for soaking up leftover vinaigrette

Key Tips for Making Ina Garten’s Green Salad Vinaigrette

Use fresh lemon juice – Bottled juice won’t give the same bright flavor
Choose high-quality olive oil – It’s the star of the vinaigrette
Dry your greens well – Excess water can dilute the dressing
Toss just before serving – Prevents wilting
Double the vinaigrette – Store extra for later in the week
Taste and adjust – Add more lemon for brightness or mustard for tang
Keep it cold – Chill both the greens and dressing before use

Creative Variations of Ina Garten Green Salad Vinaigrette

Add minced shallots or garlic – For a subtle kick
Include a teaspoon of honey – Adds a touch of sweetness
Use balsamic or apple cider vinegar – A deeper flavor profile
Sprinkle crumbled feta or goat cheese – Boosts richness
Top with toasted nuts or seeds – Adds crunch and protein
Throw in sliced cucumbers or radishes – More texture and freshness
Mix in fresh herbs – Parsley, basil, or tarragon work beautifully

How to Store Ina Garten’s Green Salad Vinaigrette

Keep vinaigrette in a sealed jar – Store in the fridge for up to 5 days
Shake before each use – The oil and vinegar will separate
Don’t store dressed greens – Always toss fresh for the best texture
Use leftover dressing on veggies – Great for roasted or grilled vegetables

How Do I Reheat Ina Garten Green Salad Vinaigrette?

Vinaigrette doesn’t need to be reheated. If refrigerated, let it sit at room temperature for 10–15 minutes before shaking and using.

Nutritional Value (per serving, approx.)

Calories: 120
Fat: 11g
Carbohydrates: 2g
Protein: 1g
Fiber: 1g
Sugar: 0g
Sodium: 190mg

FAQs

What greens work best for Ina Garten’s green salad?

Tender greens like arugula, butter lettuce, baby spinach, or a spring mix work best. Their delicate texture pairs well with the light vinaigrette.

Can I prepare the vinaigrette in advance?

Yes, you can make the vinaigrette up to 5 days ahead. Store it in a sealed jar in the refrigerator and shake well before using.

How do I keep the salad from getting soggy?

Toss the greens with vinaigrette just before serving. Make sure your greens are fully dry to prevent excess water from thinning the dressing.

What can I add to make this salad more filling?

Add protein like grilled chicken, boiled eggs, chickpeas, or nuts. You can also top with crumbled cheese or avocado for extra richness.

Final Words

Ina Garten’s Green Salad with Vinaigrette is the kind of go-to recipe every cook needs. It’s simple but elegant, light yet flavorful, and fits seamlessly into any menu. With just a few high-quality ingredients, you can bring out the best in your greens and make every meal feel complete.