Time: 10 min.
Complexity: easily
Servings: 4-6

If you're planning a light and vitamin-rich green salad, a great idea is to use a mix of different greens, as each has its own distinct flavor profile. Some are more tart, others more piquant, and still others are incredibly juicy. To preserve as many vitamins as possible, prepare the salad just before serving, and tear large leaves by hand rather than chopping them. Olive oil and lemon juice make the perfect dressing for these greens. Add a few chives and serve the salad with any meat, fish, or grain dish.

Ingredients:

• 8-10 cups (about 450 g) mixed salad (mesclun, corn, watercress, arugula, dandelion, and lettuce and sprouts)
• 2 tbsp finely chopped chives
• 2-3 tbsp. l. olive oil
• Juice of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salad mix, leaf lettuce, corn salad, watercress, arugula, chives, lemon juice

We recommend

Preparation:

Step 1
• Wash and dry the greens and place them in a large bowl. Add the chives, season with salt and pepper. Drizzle with about 2 tablespoons of olive oil. Mix well. Squeeze the lemon juice over the greens and mix again. Taste and adjust the seasoning if needed. Serve immediately.

Votes: 10