Use this basic Mixed Green Salad recipe as is or as a guide for creating a variety of other salads. Interchange different greens, fruits, vegetables and dressings to change it up each time you make it
Salads are easy to assemble, but there are some tips to making them taste the best they can be.
Drying the greens in a salad spinner helps the dressing cling to the greens so that you will use less. Rolling the greens in a towel will also work to dry them.
Another benefit to dry greens is that they’ll last longer when you store them.
For better emulsion of the vinaigrette, slowly stream in the oil as you whisk. Oil and vinegar naturally like to separate, so going slow helps marry the two ingredients.
When adding the vinaigrette to the salad, less is more. The salad should not be swimming in dressing. It’s better to add less and decide later if you need more.
It’s also worth noting that some vinegars are sweeter than others, so using a sweeter vinegar, like balsamic, will allow you to use less oil, saving some calories.
Preparing the Mixed Green Salad
To make the vinaigrette, place the vinegar, salt and pepper into a bowl and slowly stream in the olive oil while whisking with a Mix-Stir to emulsify.
Vinaigrettes are easy to make and you choose what goes in them.
For the salad ingredients, you can tear the green leaf lettuce and radicchio or you can use a 7-3/4" Petite Slicer to shred them. Slice the radishes and mini bell peppers with a 3" Gourmet Paring Knife. The size of this knife, its sharp edge and slightly rounded belly allow for a smooth slicing motion.
Make extra vinaigrette and have it at the ready for days, and vary the fruits and veggies for a different salad each time. Simple, healthy, flavorful and versatile – are there any better reasons to give this mixed green salad a try?
Mixed Green Salad with Fresh Vinaigrette
For the vinaigrette
- 1/4 cup white wine vinegar
- Pinch fine sea salt
- Freshly ground pepper, to taste
- 1/2 to 3/4 cup extra-virgin olive oil
For the mixed salad
- 1 head green leaf lettuce, shredded
- 2 cups baby spinach or 1 small bunch fresh arugula
- 1 small head radicchio, shredded
- 3 mini bell peppers, sliced
- 3 radishes, sliced
- English cucumber, sliced
- 1/2 cup sliced almonds
- 1/4 cup blue cheese
Prepare the dressing:
- Place vinegar, salt and pepper in bowl. Start whisking and slowly stream in the olive oil. Taste after 1/2 cup has been added. The amount of oil required to balance the vinegar will depend on the vinegar selected.
Prepare the mixed salad:
- Wash and dry salad ingredients. Drying the greens in a salad spinner helps the dressing cling to the greens so that you will use less. Rolling the greens in a towel will work as well as a salad spinner. The dryer the greens are when you store them, the longer they will last. Prepare as directed and place in a large salad bowl.
- Add dressing in small amounts and toss well. Add additional items such as fruits, cheese or nuts and toss gently.
Additional add-ins: fresh chopped herbs (chives or basil), different flavors of vinegar, 1-2 drops orange extract, roasted garlic, fresh raspberries, crushed cranberries, Dijon mustard (1 teaspoon)
Additional add-ins for the salad: fresh herbs, apples, pomegranate arils, carrots, celery, corn cut from the cob, sliced or chopped select fruits, vegetables, cheeses and nuts that complement the rest of the meal
Cook’s Tips: Salad should not be swimming in dressing. It’s better to add less and decide you need more.
Cook’s Tip: Slowly whisking in the oil allows for a better emulsion.