Hearty Mixed Green Salad

I remember the day I created Hearty Mixed Green Salad. It was one of those warm afternoons when I craved something fresh but filling. Hearty Mixed Green Salad was my answer to needing a balance of crisp vegetables, crunchy nuts, and a hint of sweetness from dried fruits. As I tossed in the ingredients, I knew this salad would be a mix of flavors that could satisfy both a light lunch and a hearty side dish. This combination was the perfect way to make Hearty Mixed Green Salad more than just a bowl of greens.

Fresh Ingredients and Simple Preparation

I gathered all my favorite greens – a blend of romaine, spinach, and a bit of arugula for that peppery kick. I added cucumbers, cherry tomatoes, and sliced bell peppers for a pop of color and crunch. What makes this salad special is its variety; every bite is unique. I also threw in some toasted walnuts and a handful of dried cranberries, which add a nice contrast of textures and a sweet touch that brings everything together. Preparing the salad was quick and easy, perfect for days when I didn’t want to spend much time in the kitchen.

The Secret to Flavorful Dressing

One thing I’ve learned is that a salad’s dressing can make or break it. For my Hearty Mixed Green Salad, I made a simple vinaigrette with olive oil, balsamic vinegar, Dijon mustard, and a pinch of honey. This dressing brings a tangy sweetness that complements the fresh veggies and nuts. Drizzling the dressing and giving the salad a gentle toss helped every leaf and veggie soak in the flavor without overpowering the natural taste of the ingredients.

What I love about Hearty Mixed Green Salad is its versatility. It can be a main course with a slice of grilled chicken or salmon on top or an ideal side for pasta or roasted meat dishes. Friends and family often request this salad when they come over, saying it feels light yet satisfying. With this recipe, I can always count on it to be a refreshing, vibrant part of any meal, something everyone looks forward to.

Chef’s Notes-Hearty Mixed Green Salad

• This is a quick recipe, but it helps to have everything chopped and ready to go before assembly. Arrange ingredients in small bowls or sections on a large tray to make adding them easier and keep the kitchen organized.
• Use a salad spinner to remove excess water from the romaine and cabbage. Dry greens hold dressing better and won’t water down the salad.
• Add the pumpkin seeds or any crunchy toppings just before serving to maintain texture and freshness.
• Since the apple adds a touch of sweetness, balance it out with a squeeze of fresh lemon juice for a slight tang that complements the creamy Caesar dressing.
• Prep and store the salad components separately. Combine and dress the salad just before serving to avoid wilting and maintain a crisp texture.
• A homemade Caesar dressing often brings richer flavor and a fresher taste, but store-bought works great for a quick option. Try adding a hint of fresh herbs to elevate the flavor.
• This salad is easily adaptable; you can add grilled chicken, tofu, or chickpeas to make it even more filling. Other vegetable substitutes, like kale or red cabbage, can add color and a unique flavor profile.

Hearty Mixed Green Salad

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Unleash your inner chef with this hearty mixed green salad that’s bursting with fresh flavors and textures! Perfect for a wholesome meal or a vibrant side dish, this recipe combines crisp lettuce, crunchy veggies, protein-packed beans, and delightful extras, all drizzled with a homemade dressing. Whether you’re a salad aficionado or just looking to elevate your healthy eating game, this salad is sure to impress. Dive into a bowl of freshness and satisfaction that’s as nourishing as it is delicious. Get ready to transform your greens into a gourmet delight!

Course: Main Course, Salad, Side DishCuisine: Soul FoodDifficulty: Easy

Print

Servings

4

salads

Prep time

15

minutes

Cooking time

10

minutes

Calories

400

kcal

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Base Greens

• 2 heads romaine lettuce roughly chopped

• 1/2 head green cabbage thinly sliced

• Vegetables

• 2 large carrots diced

• 1 large bell pepper chopped

• 3 stalks celery sliced

• 1 cup frozen corn kernels thawed

• Proteins and Bulk

• 1 can (15 oz) black beans drained and rinsed

• Fruits and Extras

• 1 medium apple diced

• 1 cup alfalfa sprouts

• Dressing and Toppings

• 1/2 cup homemade Caesar dressing

• 1/3 cup toasted pumpkin seeds

• Alternative Ingredients:

• Romaine Lettuce: kale or spinach

• Green Cabbage: red cabbage or Napa cabbage

• Carrots: sweet potatoes or zucchini

• Bell Pepper: poblano or jalapeño for heat

• Celery: cucumber or fennel

• Frozen Corn: fresh corn or peas

• Apple: pear or orange segments

• Black Beans: chickpeas or lentils

• Alfalfa Sprouts: sunflower sprouts or radish sprouts

• Caesar Dressing: balsamic vinaigrette or tahini dressing for vegan

• Pumpkin Seeds: sunflower seeds or chopped nuts almonds, walnuts

Directions

• Prepare Base Greens: In a spacious mixing bowl, combine the chopped romaine lettuce and thinly sliced green cabbage, ensuring a vibrant and sturdy foundation for your salad. (Approx. 3 minutes)
• Add Fresh Vegetables: Incorporate the diced carrots, chopped bell pepper, sliced celery, and thawed corn kernels into the bowl, adding a variety of textures and flavors to enhance the salad’s complexity. (Approx. 4 minutes)
• Integrate Bulk Ingredients: Mix in the drained black beans, diced apple, and alfalfa sprouts, providing protein and a hint of sweetness to balance the savory elements. (Approx. 2 minutes)
• Dress the Salad: Drizzle the homemade Caesar dressing evenly over the assembled ingredients. Toss gently to coat everything uniformly without causing the greens to wilt, ensuring each bite is flavorful. (Approx. 3 minutes)
• Top with Crunch: Sprinkle the toasted pumpkin seeds atop the salad just before serving to maintain their crispness and add a delightful crunch. Optional: Add a squeeze of fresh lemon juice for an extra zing. (Approx. 2 minutes)

Equipment

• mixing bowls
• baking sheet

Notes

• To achieve the freshest flavors, ensure all vegetables are thoroughly rinsed and dried before assembly. For an extra boost of protein, consider adding grilled chicken or tofu. Pair this hearty salad with a warm soup or crusty bread for a complete meal. Enhance the dressing’s flavor by infusing it with fresh herbs like basil or dill. Remember to add crunchy toppings just before serving to maintain their texture. For a vegan version, use a plant-based dressing and omit any animal-derived ingredients. Preparing toasted pumpkin seeds in advance and storing them in the fridge can save time on busy days.

Nutrition Facts

• Calories: 400kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 800mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 20g
• Protein: 15g
• Vitamin A: 900IU
• Vitamin C: 60mg
• Calcium: 100mg
• Iron: 4mg

FAQ-Hearty Mixed Green Salad

Can I make this salad ahead of time?

Yes, you can prep all the ingredients separately up to 1-2 days in advance. Store the dressing, crunchy toppings, and base greens separately to prevent wilting. Toss them all together just before serving.

What other dressings work well with this salad?

Besides Caesar dressing, balsamic vinaigrette, tahini, or a simple olive oil and lemon dressing add delicious variations to this salad.

Is it okay to use canned corn instead of frozen?

Yes, canned corn works well! Just drain it thoroughly and rinse if you’d like to remove any added sodium or preservatives.

How can I make this salad more filling as a main meal?

Adding grilled chicken, tofu, or more beans boosts protein. You can also serve it with a side of whole grains, like quinoa or farro, to make it a hearty main dish.

How can I make this salad vegan-friendly?

Use a plant-based Caesar dressing or substitute with a tahini-based dressing. Make sure all other ingredients, like any added proteins, are vegan as well.