By Grocery List Plus Editorial Staff | Published on June 2, 2026

Summer Salad

Serves 8

68 cal · 15 min

Summer Salad

Recipe GLPR76afa33672b537

4.8(1)
Salad
15 min
68 cal
Servings: 8
No-Cook
SNAP eligible

A refreshing and light salad bursting with fresh greens, crisp vegetables, and nutty accents. This vibrant mix combines tender salad greens with sliced mushrooms, green onions, and fresh parsley, topped with crunchy walnuts and finished with a tangy dressing. Perfect as a side dish or light lunch during warm months.

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Ingredients

2 cups salad greens

6 green onions, thinly sliced

6 fresh large mushrooms, thinly sliced

1/4 cup walnuts, coarsely chopped

3/4 cup fresh parsley, finely chopped

3/4 cup Tangy Dressing

Directions

  1. Begin by washing your hands thoroughly with soap and warm water to ensure food safety.

  2. Rinse the salad greens under cool running water and pat them dry with a clean kitchen towel or paper towels to remove excess moisture.

  3. Tear the dried greens into bite-sized pieces and transfer them to a large salad bowl.

  4. Slice the green onions thinly and the fresh mushrooms into thin slices. Add both to the salad bowl along with the coarsely chopped walnuts and finely chopped fresh parsley.

  5. Toss all the salad ingredients together gently to combine. Just before serving, drizzle with the tangy dressing and toss the salad until all ingredients are evenly coated.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward salad with ingredients that are staples at every Charlotte grocer—salad greens, green onions, mushrooms, walnuts, and parsley all turn up at Harris Teeter, Food Lion, Publix, Walmart, and ALDI without a second stop. The fifteen-minute time is honest; you wash, chop, and dress. At roughly two dollars per serving for eight, it's a thrifty side dish or light lunch that holds for a day in the fridge. The one caveat is that tender greens and cut vegetables wilt quickly, so make this same-day and don't plan on robust leftovers past dinner.

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