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You are here: Home / Recipes / Side Dishes

Perfect Side Dish Salad

By Susie Weinrich · Date Aug 16, 2023· Leave a Comment · May contain affiliate links.

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When you are planning a delicious meal and you want a side dish salad, this is the recipe you NEED!! A mix of delicate greens is lightly dressed with fresh lemon juice and parmesan shavings, then is drizzled with a warm rosemary and shallot balsamic glaze. It is bold enough to serve with steak, but simple enough to serve with spaghetti.

a large oval platter with a side salad, with dressing being drizzled on

A couple other salads we really love to serve as a heartier side are a Classic Caesar Salad, Apple Pecan Chicken Salad (minus the chicken) and this Big ‘Ol Italian Salad.

RELATED: Fresh Basil Vinaigrette

Table of Contents hide
1 Side Dish Salad Ingredients
2 Simple Step by Step
3 Make Ahead
4 Variations
5 Pair This Side Dish Salad With…
6 More Side Salad Recipes
7 Did you make this recipe?
8 Perfect Side Dish Salad Recipe

Side Dish Salad Ingredients

There are two different sections of ingredients for this side dish salad recipe; the dressing ingredients and the salad ingredients.

salad ingredients
salad ingredients shown clockwise: delicate greens, good parmesan, and lemon

Salad Greens – In these photos I used a mix of arugula and baby spinach. But use any delicate greens you like: all arugula, spring mix, etc…

Parmesan Cheese – To find really good parmesan cheese look for something that looks dry and craggy, like it was cut from a larger wheel. A good indication is if the rind has writing or markings.

Lemon – This adds a nice bright note to the greens before adding the warm balsamic vinegar dressing.

dressing ingredients
dressing ingredients shown clockwise: balsamic vinegar, shallot, orange, rosemary, and butter

Balsamic Vinegar – The main ingredient of the dressing/glaze. You do not need to get a really expensive balsamic to make this glaze super delish!

Shallots – Are in the onion family but have a much more delicate flavor. You will find them near the onions and garlic in the produce section. Make sure you very finely dice them for your dressing/glaze.

Rosemary – This herb can be swapped with thyme if you like that better. It imparts the most wonderful flavor to the dressing. You will be removing it from the dressing, so don’t chop the rosemary (or thyme).

Butter – Adds a nice viscosity and helps thicken the balsamic.

Orange Juice – Instead of adding sugar we are adding fresh orange juice to balance the flavors and add a touch of sweetness to the dressing.

Simple Step by Step

  1. Make Vinaigrette
  2. In a saucepan add 6 tablespoon of butter, sauté the shallots in the butter for about 2 minutes. Add the rosemary sprigs and balsamic vinegar. Let it simmer for about 5 minutes until reduced. Remove from the heat and let the rosemary steep for another 5 minutes.

    shallots sautéing in butter
    balsamic vinegar and rosemary in a pan
    whisking butter and OJ into balsamic glaze

    Remove the rosemary sprigs and return the vinegar mixture to the heat. Pour in the orange juice and add the 2 tablespoon butter, simmer for 2-3 minutes. Remove from the heat and let cool while you make the salad.

  3. Toss Salad with Lemon
  4. Add the delicate greens to a large bowl or platter. Squeeze fresh lemon juice over the leaves and toss to coat.

    squeezing lemon over greens
  5. Drizzle on Vinaigrette
  6. Lightly drizzle the warm balsamic over the greens. Serve additional on the side.

  7. Add Parmesan Shavings
  8. With a vegetable peeler, shave some parmesan over the salad.

    Serve!

    drizzling warm balsamic dressing over greens

Make Ahead

The dressing for the side salad can be made up to a week ahead and stored in a covered container in the fridge. Because of it’s butter content it will harden in the fridge.

homemade balsamic glaze dressing in a liquid measuring cup

Before serving place the dressing in a saucepan over low heat and warm through for a couple minutes until it is liquefied.

Variations

When I have made this side dish salad the past I will make variations depending on what is for dinner:

  • Add some black olives, peppers, or tomatoes
  • Sprinkle on some pistachios
  • Crispy croutons have made an appearance, especially if there is leftover bread that is too crusty to eat.
  • Add crumbled goat cheese or feta cheese
  • Grill up veggies that need to be used up and add to the salad.

Pair This Side Dish Salad With…

This salad is super versatile, it goes with a dinner like Lasagna, Garlic Steak Bites and Roasted Chicken, but is also perfect to pair with a super casual dinner like Grilled Pork Burgers, BBQ Pork Tenderloin or Chicken Salad.

Check out all the Mom’s Dinner Recipes to plan the dinner that is right for you!

More Side Salad Recipes

  • close photo of romaine caesar salad with dressing being spooned on
    Caesar Salad Dressing Without Anchovies
  • Italian Salad recipe on a platter with serving spoons
    Big ‘ol Italian Salad
  • Frito Taco Salad in a while bowl
    Frito Taco Salad with Catalina Dressing
  • Close up of the fuji apple chicken salad
    Apple Pecan Chicken Salad

Susie leaning on the kitchen counter

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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drizzling warm balsamic dressing over greens

Perfect Side Dish Salad Recipe

This side dish salad is a mix of delicate greens lightly dressed with fresh lemon juice and parmesan shavings, drizzled with a warm rosemary and shallot balsamic glaze.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 people
Author: Susie Weinrich

Ingredients

  • 6-8 cups delicate greens - any combo that you like: spring mix, arugula, baby spinach, etc…
  • 1 lemon
  • good parmesan cheese shaved
  • 8 Tbsp. butter - divided
  • 1 large shallot - finely minced
  • ½ cup balsamic vinegar
  • 2 large fresh rosemary sprigs - (do not chop)
  • 2 Tbsp. orange juice - preferably fresh squeezed

Instructions
 

Dressing – the dressing can be made ahead, see notes.

  • Melt 6 Tbsp. butter in a small saucepan over medium low heat. Add the minced shallot and cook until translucent (about 2 minutes).
    1 large shallot
  • Add the vinegar and rosemary and simmer until syrupy and reduced to about ½ cup (about 5-6 minutes)
    ½ cup balsamic vinegar, 2 large fresh rosemary sprigs
  • Remove from the heat and allow the rosemary to steep for a bit – about 5 minutes.
    don't be concerned if the glaze separates a little, it will come back together with a little whisk.
  • Remove the rosemary sprigs from the sauce and discard.
  • Now place the saucepan back onto medium low heat and add in the orange juice and bring to a simmer.
    2 Tbsp. orange juice
  • Add the remining 2 tablespoon butter and whisk until the butter is melted and the sauce is smooth. Season to tase with salt and pepper if desired.
  • Let cool for a minute or two while you make the salad, but it is great served warm on the salad!

Salad

  • Place the greens in a bowl or on a platter. Squeeze the lemon across the greens and lightly toss.
    6-8 cups delicate greens, 1 lemon
  • Drizzle a little of the dressing over the greens. Serve additional dressing on the side.
  • With a vegetable peeler shave the parmesan over the salad.
    good parmesan cheese shaved
  • Serve!!

Recipe Tips and Notes:

 
MAKE AHEAD: The dressing can be made a week ahead and stored in the fridge in a covered container. Because of the butter content it will harden in the fridge. To use, place in a saucepan over low heat and warm until liquefied.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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