Mary Berry Green Salad Recipe – Fresh, Crisp & Ready in 10 Minutes

I never thought I’d write much about a plain green salad. How exciting can a bowl of leaves be, right? Well, the first time I made Mary Berry’s Green Salad for a Sunday roast, I learned otherwise. I threw the dressing on too early, popped it on the table, and by the time the chicken was carved, it had turned into a wilted, sad mess.

The next time, I dried the greens properly, dressed it at the very last second, and suddenly—magic. Crisp lettuce, peppery rocket, a whisper of herbs, and that sharp-sweet vinaigrette Mary Berry is so good at balancing. It was the simplest thing on the table, but everyone kept reaching for more.

So here’s what actually works (and what to avoid) when making this classic, fuss-free salad.

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WHAT MAKES THIS RECIPE SPECIAL

• Balance of flavours – The Dijon gives just enough punch without overpowering the greens.
• No fancy extras – It’s proof you don’t need croutons, cheese, or bacon to make salad shine.
• Fast but elegant – You can make it in 10 minutes flat, yet it looks like something from a French bistro.
• Tested freshness trick – The key is bone-dry leaves. If they’re damp, the vinaigrette slips straight off.

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INGREDIENTS + WHY THEY MATTER

• Mixed leafy greens (4 cups) – I use a mix of baby spinach, rocket, watercress, and lamb’s lettuce. The mix of mild, peppery, and buttery flavours keeps it interesting.
• Cucumber (½, thinly sliced) – Adds crunch and freshness. Without it, the salad feels flat.
• Spring onions (2, finely sliced, optional) – For a soft onion bite that doesn’t dominate.
• Fresh parsley (2 tbsp, chopped) – Brightens the flavour and colour.
• Fresh dill or chives (1 tbsp) – Subtle herby lift—skip it and you’ll notice the salad tastes less “alive.”

For the Dressing:

• Olive oil (3 tbsp) – Use the best quality you can—it really makes a difference.
• White wine vinegar (1 tbsp) – Sharp, clean acidity.
• Dijon mustard (1 tsp) – Helps emulsify the dressing and adds depth.
• Salt & black pepper – Simple seasoning, but vital.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Nutty twist – Add toasted walnuts, almonds, or pumpkin seeds for crunch.
• Cheesy layer – Crumbled feta, soft goat’s cheese, or mozzarella pearls make it richer.
• Sweet contrast – Thinly sliced apple, pear, or even pomegranate seeds add a burst of freshness.
• Protein boost – Top with grilled chicken, salmon, or hard-boiled eggs for a light main dish.
• Dressing swap – Try balsamic vinegar instead of white wine vinegar for a sweeter, rounder flavour.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy leaves	Didn’t dry greens properly	Spin or pat dry thoroughly before tossing
Watery dressing	Added too much cucumber juice	Slice cucumber, then pat dry before adding
Wilted salad	Dressed too far in advance	Toss with vinaigrette just before serving
Overpowering herbs	Added too much dill	Stick to small amounts—herbs should lift, not dominate

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HOW TO MAKE MARY BERRY’S GREEN SALAD

1. Wash & dry greens – Use a salad spinner or tea towel. Leaves must be crisp, not damp.
2. Prepare veg & herbs – Thinly slice cucumber and spring onions; chop parsley and dill.
3. Mix the dressing – In a jar or bowl, whisk olive oil, vinegar, Dijon, salt, and pepper until smooth.
4. Assemble – Add greens, cucumber, onions, and herbs to a large bowl.
5. Dress lightly – Pour just enough vinaigrette to coat the leaves; toss gently with tongs.
6. Serve immediately – Crisp and refreshing—don’t let it sit around.

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TIPS FROM MY KITCHEN

• I always chill the greens in the fridge before tossing—they stay extra crunchy.
• My trick for the vinaigrette: shake it in a small jam jar—less washing up than a whisk.
• Start with half the dressing and add more only if needed; overdressing is the fastest way to ruin it.
• If making for guests, keep greens and dressing separate until everyone is seated.

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STORAGE + SERVING

• Best eaten fresh – This salad is about crispness.
• Undressed greens – Keep in an airtight container lined with paper towel for 24 hours.
• Dressing – Store separately in a jar in the fridge for up to 3 days.
• Pairings – Works beautifully with roast chicken, grilled salmon, quiche, or even a cheese board.

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FAQs

Q: What greens are best for Mary Berry’s Green Salad?
A mix of baby spinach, rocket (arugula), watercress, and lamb’s lettuce works beautifully. This combination gives you peppery, mild, and buttery textures all in one bowl.

Q: Can I make Mary Berry’s Green Salad ahead of time?
Yes—prep the greens, cucumber, and herbs in advance, but store them undressed in an airtight container. Add the vinaigrette just before serving to keep the salad fresh and crisp.

Q: How do I stop my green salad from going soggy?
The key is dry leaves and last-minute dressing. Spin or pat the greens completely dry and toss with vinaigrette right before serving. If you’re storing leftovers, line the container with a paper towel to absorb excess moisture.

Q: Can I customize this green salad with add-ins?
Absolutely. Try toasted nuts for crunch, feta or goat cheese for creaminess, or sliced apple or pear for sweetness. It’s versatile enough to pair with almost any protein or main dish.

Q: What dressing works best with Mary Berry’s Green Salad?
Her classic mix of olive oil, white wine vinegar, and Dijon mustard keeps the salad light and balanced. For a twist, swap in balsamic vinegar or add a squeeze of fresh lemon juice.

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Other Recipes Similar to This:

• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Waldorf Salad
• Mary Berry Cobb Salad Recipe

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