Salad mix: what is it, the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The English word "mix" means "mixture". But how does this apply to salads? After all, the very type of this dish means a mixture of vegetables, sometimes with the addition of meat, fish, seafood, cheese or mushrooms! Thus, every salad is a mix. But it turns out that there are also such snacks that consist of a mixture of leaves, herbs and even flowers (edible, of course). Relatively recently, a mixed salad packaged in transparent packs appeared on our shelves. "What is it and what is it eaten with?" buyers wondered. We can say that such bags are not very popular even now. But in vain. After all, this assortment of lettuce leaves was collected for a reason, in a chaotic manner. Here, the vitamin composition, the harmony of taste and the palette of colors are carefully selected so that you can fully enjoy a he althy snack. And what is it - a salad mix - and how to “bring it to mind”, our article will tell. Below you will find a selection of easy recipes that make great appetizers.

How to make assorted greens

If you google to find out what salads are, you will be amazed at the variety of types. Terry Frize, crispy iceberg, walnuta touch of romano, tiny watercress, corn, refined Japanese mitsuna, Italian radicchio rosso, manold … And there are also all sorts of fragrant salad herbs such as arugula, marjoram, basil, chicory. But a salad mix … What is it - a simple set of the type "everything in a row and with anything"? Not at all. All types of greens are carefully selected in terms of color, taste, size and even the texture of the leaves. Such platters became popular in the West in an era when people did not have enough time to prepare various dishes, including salads. In addition, a mixture of greens fell into the main trend of the “he althy food” hobby, which does not bring extra pounds to the figure. Such mixes do not need to be cut. He scooped up a handful and tossed it into the salad. But if you want to cook a truly delicious dish, you need to know some culinary secrets.

Guidelines

So, we already know that this is a mixed salad. Now consider how to use it in cooking. This assortment consists of fresh leaves and herbs. To "reanimate" a little faded greens, you need to rinse it in ice water. This will restore freshness and crunchy properties to the leaves. Next, you need to dry the salad mix as thoroughly as possible. The leaves already have the unpleasant property of letting juice out, so we don’t need extra moisture at all. We put the greens in a sieve and shake it vigorously so that the splashes are gone from the assortment. Or blot the leaves with a kitchen towel. If we need to chop lettuce, we do not cut it, because contact with the iron edge of the knife oxidizes the product. We just tear the leaves with our hands. The salad mix needs dressing. Butsauce should be added immediately before serving. In summer, you can make a purely vegetable vitamin salad from an assortment. In other cases, a balance of fresh herbs and satiating foods should be observed. It can be meat, cheese, eggs, cottage cheese, mushrooms, beans, potatoes.

Vegetable appetizer with arugula and lettuce

There are quite a lot of recipes for mixed salads - as well as types of green platter. We choose the one that includes lettuce and spicy herb arugula. As a rule, corn and manold are also included in such an assortment. We wash two handfuls of a mix of lettuce leaves (they are very light, by weight it will be about 150 grams) and put them in a dish. Cut half of bell pepper into strips. Two cucumbers are peeled. We cut. We take two ordinary tomatoes or five cherry tomatoes. Large fruit cut into slices. Cherry can be divided into halves. Arrange the vegetables on the salad mix. Sprinkle half of the onion, chopped in half rings, on top. Sprinkle the dish with dill. The main thing in this salad mix is the dressing. For her, in a jar with a screw cap, mix two tablespoons of lemon juice and half the amount of balsamic vinegar. Season with ground black pepper. Close the jar and shake it vigorously until all the ingredients come together. Just before serving, pour the dressing over the dish.

The easiest salad mix

As we have already noted, assorted edible herbs are very practical to use. I took a handful of leaves from a pack, washed it under ice water, shook it tothrow off the drops, and put it on a plate. It remains only to come up with a filling. Such a salad mix does not necessarily need the company of vegetables or meat. Especially if you follow the figure and carefully count the absorbed calories. So you can just sprinkle soy sauce or balsamic vinegar with lemon juice on the leaves. And here is a recipe for a more nutritious salad dressing. In a blender bowl, mix 125 grams of cheese (or feta cheese), six tablespoons of olive oil, two of apple bite, one of sugar, half of French mustard in grains. Add s alt to taste. We spread this rather thick dressing on the leaves just before serving.

Warm veal salad

Such green assorted sets are components of gourmet restaurant snacks. Moreover, they can also be independent hot dishes - if you put more saturating components. Here is one of the many recipes for such snacks. We tear two hundred grams of salad platter and another bunch of arugula with our hands to the bottom of the dish. We put a red onion chopped into rings on them. Eight cherry tomatoes cut in half, placed on top. Mix a tablespoon of olive oil and a teaspoon of mustard and honey, squeeze the juice from half a lemon, s alt and pepper. Pour this dressing over vegetables and leaves. To make a warm salad, we will take care of the veal shortly before serving. We chop two hundred grams of tenderloin into small pieces. Fry in olive oil until tender. Lay on top of the salad along with the fat. Decorate with green and purple basil leaves.

Snack for barbecue or other meat

If the main hot dish is very fatty, you can limit yourself to a simple salad from a mix of lettuce leaves. Sour sauce (soy, vinaigrette, vinegar, lemon, balsamic) is suitable for such an appetizer. But if you want to increase the nutritional value of the dish, read the following recipes. In the first of them, the saturating components are eggs and hard cheese. We wash 400 grams of salad platter, if necessary, tear it with our hands, put it in a dish. Let's put six eggs to boil, and at this time we will deal with dressing.

Mix two tablespoons of orange juice with 2 cloves of finely chopped garlic. Let's s alt and pepper. Let's start with one hand to add half a glass of olive oil in a very thin stream, and with the other, beat the mixture. It should be an emulsion. Pour this dressing over the salad mix and stir. Peel the eggs and chop coarsely. Lay on top of the salad. Grate one hundred grams of hard cheese on top.

Gourmet snack

For special occasions or a romantic dinner, prepare a luxurious salad mix with Dorblu cheese.

For this appetizer, it is better to take a platter called "Tuscany". The set includes Italian salads - Romano, Rdicchio Rossa, Korn and Frisse. This puff snack should be served in portioned bowls. At the bottom of each plate we lay: a few lettuce leaves, cherry tomatoes cut into quarters, cheese cut into thin slices. Sprinkle golden browned pine nuts on top. Drizzle with olive oil or dressing. The last one is very easy to make. You need to mix in a jar with a lid a spoonful of liquid honey, twice as much olive oil, two, but already teaspoons of pesto sauce (with basil) and a few drops of wine vinegar. Gently distribute the dressing over the entire surface of the salad, but do not mix.

Appetizer with baked peppers and fried eggplant

Recipes for mixed salads often include cooked vegetables. It's the same here. First you need to take a large bell pepper, grease it with vegetable oil and send it to the oven for 10 minutes, heated to 200 degrees (or grill it). Eggplant, without peeling, cut into slices, s alt and leave for 20 minutes to drain the bitter juice. In the meantime, cut two chili peppers into strips, and chop three garlic cloves and 50 grams of fresh cilantro and walnuts each. Strain the eggplant and fry in a dry frying pan. Remove the skin from the roasted pepper, remove the leaf cup with seeds, and cut the flesh. In a mixer bowl, mix the juice of one lemon, a teaspoon of sugar, a pinch of s alt and black pepper. While whisking, gradually add 50 milliliters of olive oil. Pour the finished emulsion sauce into a salad bowl. Put the fried eggplant in it. Mix well. Put peppers, nuts with cilantro and garlic on top. At the end, add 200 grams of a mix called "Tuscany". Decorate the dish with the seeds of half a pomegranate.

Sea mix salad

Modern man has the opportunitybuy not only salad platter, but also a mixture of seafood. Such a mix, as a rule, contains shrimp, squid, octopus, mussels, scallops. Its practicality is that all the products in it are already peeled and chopped. Yes, and they are preparing the same time - three minutes. It is impossible to heat-treat (boil or fry) octopuses and squids longer, otherwise they will become similar in texture to rubber. Properly cooked seafood pairs very well with herbs.

An example is this recipe for shrimp salad and mixed salad. Sea cocktail (500 grams) should be boiled and cooled in advance. We spread 100 g of salad mix in a dish. On this green we place three cherry tomatoes cut in half, with a dozen pitted olives, rub 100 g of hard cheese with small chips. Lay out the cooked seafood. Drizzle salad with soy sauce, vegetable oil and garlic dressing.