Mixed Green Salad Recipe
I take great pleasure in preparing a Mixed Green Salad that is not merely a collection of ways to maximize nutritional intake but also a combo that genuinely tastes good and looks good. In this recipe, I use the term “salad greens” rather loosely because the base is super-duper dense with nutrients.
It’s not half as good to eat if you don’t use fresh mixed salad greens like these; I can hardly imagine what a pack of cost-effective convenience salad greens must taste like if this is its best alternative. I went for arugula, the king of peppery greens; baby spinach, a relative of more mature (and hence less easy to chew) spinach; and some sort of Mustard Greens (I think; I could be wrong).
Ingredients
Mixed Salad Greens:
Loaded with vitamin A and C; low in calories; high in fiber.
Cherry Tomatoes:
Natural sugariness; full of antioxidants; rich in vitamin C.
Cucumber:
Adding bulk; refreshingly crisp; low in calories; combines moisture with a dash of flavor.
Radishes:
Peppery crunch; excellent source of vitamin C; helps digestion.
Feta Cheese:
Contributes a smooth mouthfeel; yields protein; and is a bit saline.
Extra-Virgin Olive Oil:
Fats that are beneficial for heart health; boost flavor; have anti-inflammatory benefits.
Ingredient Quantities
- 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup sliced radishes
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted nuts (e.g., walnuts or almonds)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
1. Wash and dry the mixed salad greens completely, then put them in a large serving bowl.
2. Add the tomatoes, halved, to the bowl with the greens.
3. Cucumber and red onion are sliced very thinly and added to the salad.
4. Mix the shredded carrots and sliced radishes into the salad for a crunchy explosion of color and flavor.
5. Crumble the feta cheese and sprinkle it over the salad.
6. For an extra layer of flavor and texture, toss in the toasted nuts.
7. In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, and Dijon mustard. Whisk them together until they’re well blended.
8. Add salt and freshly ground black pepper to the dressing for seasoning, tasting as you go.
9. Evenly drizzle the dressing over the salad.
10. Toss all ingredients together gently to ensure the salad is evenly coated with the dressing, then serve immediately.
Equipment Needed
1. Large serving bowl
2. Small mixing bowl
3. Salad spinner or clean kitchen towel
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Salad tongs or large spoon for tossing
FAQ
- Q: Can I use other types of greens for this salad?Of course! Use any greens you like, such as kale, butter (head) lettuce, or a mesclun mix.
- Q: How can I make this salad vegan?A: To make this salad vegan, just leave out the feta cheese or substitute a plant-based alternative for it.
- Q: What other vegetables can I add to this salad?Add bell peppers, avocado, or even some roasted vegetables for flavor and texture.
- Q: How can I prevent the red onion from being overpowering?If the taste is too strong for you, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
- Q: Can I prepare the salad dressing in advance?Yes, the dressing can be made ahead of time and kept in the fridge for a week.
- Q: What are some alternatives to nuts for added crunch?For added crunch without nuts, consider using toasted seeds such as sunflower or pumpkin seeds.
- Q: How do I store leftovers?Undressed salad components can be stored in an airtight container in the fridge for a couple of days. Keep any dressing you plan to use with the salad separate until it’s time to serve.
Substitutions and Variations
Mixed salad greens: Swap out for kale or an assortment of baby greens.
Grape tomatoes or chopped heirloom tomatoes can be used to sub for cherry tomatoes.
Cucumber: Zucchini or celery can be used as substitutes to maintain a crunchy texture.
Substitute with green onions or shallots for a milder flavor: Red onion.
Feta cheese: When looking for a substitute, try goat cheese or blue cheese for a new flavor.
My favourite Mixed Green Salad Recipe
Equipment Needed:
1. Large serving bowl
2. Small mixing bowl
3. Salad spinner or clean kitchen towel
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Salad tongs or large spoon for tossing
Ingredients:
- 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup sliced radishes
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted nuts (e.g., walnuts or almonds)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
1. Wash and dry the mixed salad greens completely, then put them in a large serving bowl.
2. Add the tomatoes, halved, to the bowl with the greens.
3. Cucumber and red onion are sliced very thinly and added to the salad.
4. Mix the shredded carrots and sliced radishes into the salad for a crunchy explosion of color and flavor.
5. Crumble the feta cheese and sprinkle it over the salad.
6. For an extra layer of flavor and texture, toss in the toasted nuts.
7. In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, and Dijon mustard. Whisk them together until they’re well blended.
8. Add salt and freshly ground black pepper to the dressing for seasoning, tasting as you go.
9. Evenly drizzle the dressing over the salad.
10. Toss all ingredients together gently to ensure the salad is evenly coated with the dressing, then serve immediately.