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Under 30 Minutes

Herbed Salad with Ginger Vinaigrette

Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: 10 minutes
Herbed Salad with Ginger Vinaigrette

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon minced peeled fresh ginger (from one 1/2-inch piece)
  • Coarse salt and freshly ground pepper
  • 10 cups torn mixed lettuce (such as Bibb, Boston, and red-leaf)
  • 2 1/2 cups mixed fresh herbs (such as basil, flat-leaf parsley, cilantro, and mint)


  1. Whisk together oil, lemon juice, vinegar,
    ginger, 1/4 teaspoon salt, and
    1/4 teaspoon pepper. Toss lettuce with herbs. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper, and toss. Serve salad with remaining dressing on the side.

Cook's Note

Wash and spin-dry the greens. Then wrap them in damp paper towels and store them in the refrigerator, in a resealable bag, for up to 1 day.


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