Mixed Greens Recipe

Mixed greens: A blend of various leafy greens such as spinach, arugula, and lettuce, providing a range of textures and flavors.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness and color to the salad.

Cucumber: Adds a refreshing crunch and mild flavor to the salad.

Red onion: Thinly sliced for a sharp, tangy contrast to the other ingredients.

Olive oil: A healthy fat that forms the base of the dressing, adding richness and depth.

Lemon juice: Freshly squeezed to provide a bright, zesty flavor to the dressing.

Salt: Enhances the flavors of the salad and dressing.

Black pepper: Freshly ground to add a subtle heat and complexity to the dressing.

When preparing the mixed greens, ensure they are thoroughly washed and dried to prevent excess moisture from diluting the dressing. Use a salad spinner to effectively remove water. For the red onion, soak the slices in cold water for about 10 minutes to reduce their sharpness and enhance their sweetness. When whisking the olive oil and lemon juice together, do so vigorously to create a well-emulsified dressing that will coat the salad evenly.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.

• cherry tomatoes - Substitute with diced regular tomatoes: Diced regular tomatoes can provide a similar juicy texture.

• sliced cucumber - Substitute with zucchini slices: Zucchini has a similar crunch and mild flavor.

• sliced cucumber - Substitute with celery slices: Celery adds a different crunch and a slightly more pronounced flavor.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor.

• thinly sliced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and is good for dressings.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight sweetness.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a different texture.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a clean taste.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat with a slightly different flavor profile.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add heat and a bit of color.

• Ensure the mixed greens are completely dry before storing. Excess moisture can cause them to wilt faster.
• Place the mixed greens in a large resealable plastic bag or an airtight container. Add a paper towel to absorb any excess moisture.
• Store the cherry tomatoes separately in a breathable container or a paper bag to prevent them from becoming mushy.
• Keep the sliced cucumber and red onion in separate airtight containers to maintain their crispness.
• For the dressing, mix the olive oil, lemon juice, salt, and black pepper and store it in a small jar with a tight-fitting lid. Shake well before using.
• Store all components in the refrigerator. The mixed greens and vegetables should stay fresh for up to 3-5 days.
• If you need to freeze the mixed greens, blanch them quickly in boiling water for about 2 minutes, then transfer to an ice bath to stop the cooking process. Pat dry and store in a freezer-safe bag.
• Avoid freezing the cherry tomatoes, cucumber, and red onion as they can become watery and lose their texture upon thawing.
• When ready to serve, thaw the mixed greens in the refrigerator overnight and combine with the fresh vegetables and dressing just before serving.

• If you must reheat, consider using a stovetop method. Place a non-stick skillet over medium heat, add a splash of olive oil, and quickly toss the mixed greens for about 1-2 minutes. This will slightly wilt the greens but keep them from becoming too soggy.
• Another option is to use a microwave, but be cautious. Place the mixed greens in a microwave-safe dish and cover with a damp paper towel. Heat on low power for 20-30 seconds. This method is not ideal as it can make the greens limp.
• For a creative twist, transform your leftover mixed greens into a warm salad. Sauté the cherry tomatoes, cucumber, and red onion in a pan with a bit of olive oil until they are slightly softened. Add the mixed greens at the end and toss until just wilted.
• Alternatively, incorporate the leftover mixed greens into a soup. Add them to a pot of simmering vegetable broth or chicken broth just before serving. The heat from the soup will gently warm the greens without overcooking them.

• Large mixing bowl: A spacious bowl to combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Small bowl: A smaller bowl to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: A utensil to blend the dressing ingredients smoothly.

• Salad tongs: Useful for tossing the salad gently to combine the ingredients with the dressing.

• Chef's knife: Essential for slicing the cucumber and red onion.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring cups: To accurately measure the mixed greens, cherry tomatoes, and cucumber.

• Measuring spoons: To precisely measure the olive oil, lemon juice, salt, and black pepper.

• Salad spinner: Handy for washing and drying the mixed greens efficiently.

Pre-wash and dry: Wash and dry your mixed greens ahead of time and store them in the fridge. This will save you time when you're ready to assemble the salad.

Pre-slice vegetables: Slice your cucumber and red onion in advance and store them in airtight containers. This way, you can quickly add them to your salad.

Make the dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store the dressing in a jar. Shake it up before using.

Use a salad spinner: A salad spinner can quickly dry your mixed greens, saving you the hassle of patting them dry with paper towels.