Constraints

• Time: 10 minutes total (no cooking)
• Skill level: Beginner (knife skills helpful but not essential)
• Equipment: Knife, cutting board, large bowl, whisk (optional)

Snapshot

Prep: 8 minutes | Assemble: 2 minutes | Total: 10 minutes | Serves: 3–4 as a side or light main

Ingredients

Vegetables (choose 3–4, ~3 cups total):

• Lettuce or leafy greens (raw spinach, arugula, mixed greens)
• Tomatoes (sliced or halved)
• Cucumber (sliced into half-moons)
• Bell peppers (sliced into strips)
• Carrots (thinly sliced or ribboned)
• Radishes (thinly sliced)
• Snap peas (whole or halved)

Herbs (optional, 2–3 tbsp):

• Fresh basil, dill, parsley, or mint

Simple vinaigrette (make fresh):

• 2 tbsp olive oil
• 1 tbsp vinegar (balsamic, white wine, or rice)
• ¼ tsp Dijon mustard (helps emulsify)
• ⅛ tsp salt
• Pinch black pepper

Instructions

1. Prepare vegetables (8 min): Wash all vegetables. Dry thoroughly (wet vegetables dilute dressing). Chop: lettuce into bite-size, tomatoes into eighths or quarters, cucumber into half-moons, peppers into strips, carrots into thin slices. Aim for roughly uniform pieces so flavors distribute evenly.

2. Put vegetables in a bowl (1 min): Add all vegetables. Add fresh herbs if using. Do not dress yet (salad will wilt if sat too long with dressing).

3. Make vinaigrette (1 min): In a small bowl or a measuring cup, whisk together oil, vinegar, mustard, salt, and pepper. Or put in a jar with a lid and shake.

4. Dress at serving time (1 min): Pour dressing over salad. Toss. Taste. Adjust seasoning if needed (add more salt or vinegar if needed).

Storage & Make-Ahead

Vegetables: Refrigerate washed, cut vegetables promptly in a clean airtight container and use within 3 days for best quality. Keep the dressing separate and dress only the portion being served. Follow package directions when they give a shorter use period.

Dressing: Refrigerate the dressing in a sealed jar. For best quality, use garlic-free vinaigrette within 5 days. If it contains fresh garlic or fresh herbs, refrigerate immediately and discard after 4 days.

Swaps

• Oil → No oil: Use just vinegar and mustard for a lighter salad (less satiety, good for summer meals).
• Vinegar → Citrus: Use fresh lemon or lime juice instead of vinegar.
• Greens → No greens: Make a crudités platter (just cut vegetables, no dressing) for snacking.

Nutrition Note

Raw and cooked vegetables offer different textures and nutrient profiles. The olive oil adds flavor and can help the body absorb some fat-soluble compounds.

Storage

Refrigerator: Keep cut vegetables at 40°F (4°C) or below and use within 3 days for best quality. Keep dressing separate. For best quality, use garlic-free vinaigrette within 5 days. If it contains fresh garlic or fresh herbs, refrigerate immediately and discard after 4 days.

Freezer: Not recommended because thawed raw vegetables lose their crisp texture.

Discard: Discard cut produce left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C).

Connects To

Bottom Line

Wash, cut, assemble. Dress at serving time. Fresh and crisp every time. No cooking required.