Quick Salad Mix
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 40.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 60.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.6 g
IntroductionPrepped and ready to go in a ziplock bag Prepped and ready to go in a ziplock bag
Head of Ice Berg Lettuce
Head of Romaine Lettuce
2 C Spinach leaves
1/2 C grated carrots
1 1/2 C diced celery
1 Bell Pepper, red, green, orange or yellow
Depending on what's on sale or what looks good at the grocery I sometimes add arugula or spring mix-althought the spring mix lettuces are more fragile and won't keep as long. You can add in or subtract veggies that you don't like. I add in red cabbage only if I have it on hand. NEVER put the tomatoes in the salad as it will not store well. Juicy veggies don't keep nearly as well so I add them, and also usually the spring mix when I am actually getting the salad ready. This is also when I add the avocado and any nuts and seeds and sprouts I want to enjoy that meal. It's a beautiful salad base for shrimp salad or taco salad or chef salad. Fine if you just want to drizzle on your favorite dressing without any additional veggies. This is such an easy way to have salad on hand and I usually make it twice a week so I have no excuse for not eating salad twice a day.
You don't have to do the above step but good restaurants do their salad mix this way to avoid having to use the chemical stay white products to keep the salad mix fresh and crisp. Drain the sink and let the lettuce drain. Pat dry. At this point you can put it into an air tight container and use it when you need lettuce or you can proceed on to making the salad mix.
While the lettuce was soaking I grate the carrots and rinse and drain them....sometimes they will "bleed" carrot juice and make the salad mix slimy before it's time! Dice the celery-use the leaves for added color and texture-dicing along with the stalks. Chop a pepper or two.
Now chop the lettuces. I like a more bite-sized chunk so half the iceberg and do 4 chops about an inch apart, give it a quarter-turn and 4 more chops. Toss it into large bowl-tearing any chunks that are too large.For the romaine, make 2 long cuts starting at the root end to the top leaves. Give half turn and make two more long cuts. Now beginning at the leaf end slice the whole head about 3/4 inches apart all the way down to the root end. Toss into the large bowl breaking up large chunks and tearing off any discolored or rusty leaves.
Toss the two lettuces together. Add Spinach leaves from bag of already cleaned spinach (or spinach you have cleaned and stemmed yourself) Mix again. Put the grated carrots, diced celery and diced pepper on top and mix together with the lettuce.
I take handfuls of the salad mix and shove it into a ziptop. Pack it in tightly-air is not the friend of cut surfaces of vegetables! Now press down and get as much air as you can out of the bag...it's easier to sometimes "zip" the top mostly closed so you are only dealing with a small air escape. You'll be amazed at how much you can get into a gallon bag if you do it this way. You'll also appreciate how crisp and clean this tastes compared to the Fresh Express bags and how much cheaper it is. Then when you want salad just grab a handful or two or four and seal the bag back up the same way.
Serving Size: 6 large servings flattened into a gallon ziploc bag and more
Number of Servings: 6
Recipe submitted by SparkPeople user IMLOCOLINDA.