Mary Berry Green Salad

Mary Berry’s Green Salad is made with extra virgin olive oil, white wine vinegar, balsamic vinegar, Dijon mustard, caster sugar, fresh dill, spring onions, celery, fennel, cucumber, mixed salad leaves, Romaine lettuce, and rocket. This easy green salad recipe creates a fresh and tasty side dish that takes about 4 hours and 10 minutes to prepare and can serve up to 10 people.

Mary Berry Green Salad Ingredients

For the dill dressing:

• 8 tbsp extra virgin olive oil (120 ml)
• 3 tbsp white wine vinegar (45 ml)
• 1 tbsp balsamic vinegar (15 ml)
• 1 tbsp Dijon mustard (15 ml)
• 1 tbsp caster sugar (13 g)
• 1 bunch fresh dill, chopped
• Salt and freshly ground black pepper to taste

For the salad:

• 8 spring onions, thinly sliced
• 8 celery sticks, thinly sliced
• 1 small fennel bulb, thinly sliced
• ½ large cucumber, halved lengthways and sliced
• 200g mixed salad leaves (7 oz), roughly torn
• 1 Romaine lettuce, roughly torn
• 100g rocket or watercress (3½ oz), roughly torn

How To Make Mary Berry Green Salad

1. Prepare the dressing: Put the olive oil, white wine vinegar, balsamic vinegar, Dijon mustard, caster sugar, salt, and pepper in a bowl and whisk until evenly combined and thickened. Stir in the chopped dill.
2. Assemble the salad base: Place the spring onions, celery, and fennel in a large salad bowl. Pour in the dressing and toss everything together well.
3. Layer the salad: Add half the cucumber, mixed salad leaves, Romaine lettuce, and rocket to the bowl. Season lightly. Top with the remaining cucumber, leaves, Romaine lettuce, and rocket, then season again.
4. Chill the salad: Cover the salad and chill for up to 4 hours before serving.
5. Toss before serving: Just before serving, toss the salad again to distribute the dressing evenly.

Recipe Tips

• Chill the salad before serving: Allow the salad to chill for up to 4 hours to let the flavors blend for a fresher taste.
• Thinly slice the vegetables: Thinly slicing the fennel, celery, and cucumber ensures an even texture and better distribution of flavors.
• Toss right before serving: Toss the salad just before serving to keep the leaves crisp and well-coated with the dressing.
• Use fresh dill: Fresh dill is key to the dressing’s flavor. Avoid using dried dill, as it won’t give the same vibrant taste.
• Taste the dressing first: Always taste the dressing before adding it to the salad, adjusting salt and pepper to your liking for the best balance.

What To Serve With Green Salad?

This fresh green salad pairs well with grilled chicken, roasted vegetables, quinoa, or a hearty sandwich. It can also be served alongside grilled fish, baked potatoes, stuffed peppers, or a simple pasta dish for a tasty and balanced dinner.

How To Store Leftovers Green Salad?

• Refrigerate: First, let the leftover green salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 2 days. Toss the salad again before serving to refresh it.
• Freeze: This recipe is not recommended for freezing because the fresh vegetables and leaves will lose their crisp texture and become soggy after thawing.

Mary Berry Green Salad Nutrition Facts

Serving Size: 1 serving

• Calories: 150
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 350mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 2g

Try More Mary Berry Recipes

• Mary Berry Christmas Turkey
• Mary Berry Christmas Stuffing
• Mary Berry Christmas Roulade
• Mary Berry Christmas Cake Bites