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Served alongside a green salad

A green salad is a fresh, crisp dish typically made from a mix of leafy greens like lettuce, spinach, or arugula, often combined with other raw vegetables. It is a universal side dish found in cuisines worldwide, from simple American garden salads to more elaborate European composed salads. It is most commonly served chilled or at room temperature.

🍽️ Nutrition at a glance

This dish is generally low in calories, carbohydrates, and fat, making it a light, hydrating side. Its key nutrients are dietary fiber, vitamins A, C, and K, and minerals like potassium and folate, depending on the specific greens and toppings used.

Nutrition breakdown

Calories	15 kcal
Protein	1.5 g
Carbs	2.5 g
Fat	0.2 g
Fiber	1.5 g
Sugar	0.5 g
Sodium	10 mg
Vitamin K	100 µg
Vitamin A	300 µg RAE
Folate	60 µg
Vitamin C	8 mg
Potassium	200 mg
Manganese	0.2 mg
Iron	0.8 mg
Calcium	30 mg

Per 1.5 cups (about 100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, a green salad is a versatile canvas that reflects local agriculture and seasons, from a classic French salade verte to a Middle Eastern fattoush. Nutritionally, the fat-soluble vitamins (like A and K) in the greens are better absorbed when paired with a fat-based dressing, making the common vinaigrette a nutritionally synergistic choice.

🍽️ Related dishes

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AI estimate may be inaccurate · Terms