Mary Berry Green Salad

Some days, all you want is a salad that feels like a soft breeze on a warm day — fresh, crisp, with a touch of something tangy. This Mary Berry Green Salad is just that: soothing to make, satisfying to eat, and somehow always the perfect side dish, whether you’re serving roast chicken on a Sunday or pie and mash midweek. The honey-Dijon dressing glides over the greens like it was always meant to be there, and the little hits of bacon and sunflower seeds keep things interesting. I’ve made this countless times for friends — it’s the kind of salad you actually want to eat, not just push around with a fork.

Ingredients List

• 5 cups mixed greens — or your favourite lettuce mix. I like rocket for a peppery bite.
• 1 cucumber, peeled and thinly sliced — adds crunch and coolness.
• ¼ red onion, very thinly sliced — for sharpness and colour.
• 2 tablespoons shelled sunflower seeds — nutty and toasty.
• ¼ cup crumbled bacon — or a vegetarian substitute if you prefer. Smoky and salty.

For the dressing:

• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup extra virgin olive oil — or any neutral oil, but olive oil adds a bit of depth.

How to Make It

1. Start with the dressing — Pop all the ingredients into a clean jar with a lid. Shake until fully emulsified and creamy. You can whisk it in a bowl, but shaking feels more satisfying somehow.
2. Toss the greens, cucumber, red onion, sunflower seeds, and bacon in a large salad bowl. Don’t skimp on the bowl size — you need room to move!
3. Pour in just enough dressing to coat the leaves — not drown them. Toss gently with your hands or salad tongs.
4. Serve immediately, ideally with a slice of fresh bread or next to something warm and comforting.

(Confession: I sometimes add crumbled goat cheese if I’m feeling indulgent. Mary would probably approve.)

Common Mistakes

Can I add the dressing early?
Not if you want your salad crisp. Dress it right before serving, or the greens will wilt.

Why does my onion taste too strong?
Red onions can be sharp. Soak the slices in cold water for 10 minutes to mellow them out — I often forget this step and regret it.

Is there too much dressing?
Possibly. Add a little at a time and toss. You can always add more — never less.

Why is my salad soggy the next day?
It’s the dressing again. Always store it separately if prepping ahead.

Storage and Reheating Tips

• Fridge: Store undressed salad in an airtight container for up to 3 days. Keep the dressing in a jar separately.
• Freezer: No-go. Greens and cucumbers do not freeze well.
• Reheating: Don’t. This salad is best served cold and fresh.

What to Serve With It

• Tomato Basil Pasta — the sweet acidity pairs perfectly with the tangy dressing.
• A hearty quiche — especially with goat’s cheese or caramelised onion.
• Roast Chicken or Gammon — the crispness of the salad balances out rich meat.

Pour a cold glass of Sauvignon Blanc and you’ve got yourself a proper meal.

FAQ Section

Can I make this salad gluten-free?
Yes — just double-check your bacon and mustard are certified gluten-free.

What’s the best oil for this dressing?
Extra virgin olive oil is ideal for flavour, but avocado or grapeseed oil work well too.

Can I make it ahead of time?
Yes — prep all ingredients, keep them dry and undressed, and refrigerate separately. Combine just before serving.

What cheese would go well in this salad?
Feta, goat cheese, or shaved Parmesan all work beautifully. Just a little goes a long way.

Try More Recipes:

• Mary Berry Quinoa Salad
• Mary Berry Pasta Salad
• Mary Berry Potato Salad