The Classic Mixed Green Salad

The most frequent thing I cook is a simple green salad. It goes with pretty much anything and is a quick solution if you’re like me and feel that a meal isn’t complete without greens in some form. I’ve even convinced my Irishman that it’s essential to have a green salad with our eggs for Sunday brunch.

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The Classic Mixed Green Salad

Total Time 5 minutes minutes

Servings 2 people as a side

Ingredients

• 1 tablespoon sherry or wine vinegar or wine vinegar
• 1/2 teaspoon soy sauce
• 1 bag salad leaves washed and dried

Instructions

• Combine vinegar, soy and 3 tablespoons extra virgin olive oil in a medium bowl.
• Toss leaves gently in the dressing using clean hands.
• Taste and season.

Variations

soy-free – skip the soy sauce and season with salt instead.

can’t find sherry vinegar – my next favourite is rice wine vinegar (aka rice vinegar) but any wine vinegar will be fine. For a sweeter dressing try balsamic.

fresher – replace vinegar with lemon juice.

asian – use fish sauce instead of the vinegar and soy and drizzle over a little sesame oil.

more veg – add fresh veg to the salad like snow peas.

Waste Avoidance Strategy

vinegar & soy – will keep in the pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens, like this simple plate of greens. At least this way they wont go slimey.

Problem Solving Guide

dressing not sticking to the leaves – usually this is a sign the leaves weren’t completely dry after they were washed. Next time spin dry in a salad spinner or pat really well with paper towel.

too oily – you’ve got too much dressing. Toss in some more leaves if you have them or transfer to a clean bowl and toss again so some of the excess dressing comes off onto the sides of the bowl.

too dry – not enough dressing for the amount of leaves. Mix up a little more dressing and add to the leaves a little at a time. Keep the remainder of the dressing in the fridge.

Serving Suggestions

Pretty much works with anything savoury.

Leftover Potential:

Not the greatest. Will go a little soggy in the fridge, although I do know people who like their salad after it has been ‘marinated’ for a while. Go figure.