This recipe is our family’s favorite. With bite-sized greens, Italian spices, olives, garlic, and tomatoes, you’ll want to eat with a spoon to get all the chopped salad flavors!

I hope you enjoy it too.

**Vinaigrette can be prepared separately in a mason jar and kept refrigerated to dress before serving your salad (or kept for later in the week). Greens will keep in the refrigerator for 3-4 days without being dressed with oil and vinegar. 

Serves 4-6, Prep Time: 15 minutes


  • 3 c dark, leafy greens (I used about 3/4 of a 5oz container, Organic Girl Supergreens)
  • 1/2 English cucumber
  • 1/2 c broccoli (stems and florets)
  • 1 c coursely chopped onions (green, red, or yellow)
  • 1 c halved grape tomatoes
  • 1/2 c sliced garlic stuffed olives (I used Santa Barbara Hand Stuffed Garlic Olives)
  • 1/4 c salted almonds or pine nuts, packaged or make your own (I prefer to start with sliced or slivered raw almonds, and toast/salt my own ahead of time)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic
  • 1 tsp rice vinegar
  • pink salt, Italian seasonings, garlic powder, and black pepper to taste
  1. Chop greens, cucumber, broccoli, and onions into bite-sized pieces.
  2. Halve the tomatoes and slice olives.
  3. Toast nuts by warming a small drizzle of olive oil in a pan, over medium low heat. Add almonds and sprinkle with pink salt. Watch carefully and toss gently every few minutes until almonds are golden in color. Allow to cool before using.
  4. While nuts are toasting, mix greens, veggies, tomato and olives in a medium salad bowl.
  5. Drizzle salad with olive oil, vinegars and spices. Add cooled almonds, and mix until all ingredients are incorporated.
  6. Serve immediately as a main salad or with a small 3 oz portion of your favorite protein  (tofu, grilled chicken, shrimp, fish or a light sprinkle of feta or goat cheese)