Chopped Green Salad

By 30 Minutes or Less
Homemade salad dressing adds even more freshness to this recipe. Use the extra dressing as a marinade!

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  • Prep Time:15 minutes


Serves: 6
Cups of Fruits & Vegetables per Serving: 1 1/4
Think Variety; Think Color: Yellow/Orange, Green


For salad: 

4 cups fresh spinach (or romaine)

1 small cucumber

1 cup broccoli, blanched and shocked

1 1/2 cups green beans, blanched and shocked

3/4 cup frozen edamame, thawed

1 1/2 cups halved green grapes

1/2 cup fresh herb dressing

For dressing:

1 cup orange juice

1/3 cup olive oil

1 Tbsp cider vinegar

2 Tbsp fresh parsley, basil, or thyme

2 tsp yellow mustard

1/8 tsp ground black pepper


For dressing:

  1. In a screw-top jar, combine orange juice, olive oil, vinegar, herb, mustard, and pepper. Cover and shake well. 
  2. Serve immediately, or cover and store in a refrigerator for up to 3 days.

For salad:

  1. On a large cutting board, cut lettuce and cucumber into bite-size pieces. Add to a large bowl.
  2. Add broccoli, beans, edamame, and grapes. Toss gently to mix.
  3. Drizzle 1/2 cup of herb dressing over vegetables.  Toss gently to coat.

Nutritional Information

  • Calories:    101
  • Carbohydrates:    14g
  • Total Fat:    4.5g
  • Cholesterol:    0mg
  • Saturated Fat:   .5g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    40%
  • Sodium:    33 mg
  • Protein:    3g
  • Recipe Credit
  • Let's Move Website, White House Executive Chef Cris Comerford



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