Mixed Salad

Mixed Salad Recipe from Argentina - Romaine Lettuce, Roma Tomatoes, Onion, Red Wine Vinegar, Olive Oil, Salt

Region / culture: Argentina | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mixed salad is a classic dish that is perfect for any occasion. This refreshing and healthy salad is a great way to incorporate a variety of vegetables into your diet. With a simple dressing of red wine vinegar and olive oil, this salad is light and flavorful.

History

Mixed salad has been a staple in many cultures for centuries. The combination of fresh vegetables and a simple dressing has been enjoyed by people all over the world. This recipe has been passed down through generations and continues to be a popular choice for a quick and easy side dish.

Ingredients

How to prepare

Thoroughly wash the lettuce and chop it into small pieces. Place the chopped lettuce in a large salad bowl.
Slice the tomatoes and onion into thin rings and place them on top of the lettuce.
Just before serving the salad, add the dressing.
In the following order, sprinkle a small amount of salt, drizzle a small amount of vinegar, and then drizzle the olive oil.
Be careful not to use too much oil and vinegar.
Use just enough to lightly coat the salad's ingredients when mixed.
Mix the salad together and serve immediately.

Variations

Add some crumbled feta cheese for a creamy and tangy addition.
Mix in some cooked quinoa or chickpeas for added protein and fiber.
Top with some toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to wash the lettuce thoroughly to remove any dirt or debris.

- Chop the vegetables into small, bite-sized pieces for easy eating.

- Dress the salad just before serving to prevent the lettuce from wilting.

- Use a light hand when adding the vinegar and olive oil to avoid overpowering the flavors of the vegetables.

Serving Suggestions

This mixed salad can be served as a side dish or as a light lunch. It pairs well with grilled chicken or fish.

Cooking Techniques

Make sure to chop the vegetables evenly to ensure a balanced bite in every forkful.

- Toss the salad gently to evenly distribute the dressing without bruising the lettuce.

Ingredient Substitutions

Use any type of lettuce or mixed greens in place of romaine.

- Substitute red wine vinegar with balsamic vinegar or lemon juice.

- Use any type of onion or shallot in place of the onion.

Make Ahead Tips

This salad is best served fresh, but you can prepare the vegetables ahead of time and store them in the refrigerator until ready to serve. Dress the salad just before serving to keep it crisp.

Presentation Ideas

Serve the mixed salad in a large, decorative bowl for a beautiful presentation. Garnish with fresh herbs or edible flowers for an extra pop of color.

Pairing Recommendations

This mixed salad pairs well with a variety of main dishes, such as grilled chicken, fish, or steak. It also complements pasta dishes or sandwiches.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze the salad as the vegetables will become mushy. Reheat any leftover salad in the microwave for a few seconds to take the chill off.

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Vitamin A: 50% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 6% of daily value per serving

Alergens

This recipe is gluten-free and dairy-free.

Summary

This mixed salad is a low-calorie, nutrient-dense dish that is packed with vitamins and minerals. It is a great option for those looking to add more vegetables to their diet.

Summary

Mixed salad is a simple and delicious dish that is perfect for any occasion. With a variety of fresh vegetables and a light dressing, this salad is a healthy and satisfying option for a quick and easy meal. Enjoy this nutrient-packed dish as a side or a light lunch for a refreshing and flavorful experience.

How did I get this recipe?

I can't forget the first time I saw this recipe for mixed salad. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was always full of surprises when it came to cooking, and that day was no exception. She had prepared a beautiful spread of food for us to enjoy, and the star of the show was her mixed salad.

As I watched her chop and mix the fresh vegetables and herbs, I couldn't help but be amazed by her skill and creativity. Margaret told me that this recipe had been passed down to her from her own grandmother, who had learned it from a friend many years ago. The combination of flavors and textures in the salad was truly exquisite, and I knew that I had to learn how to make it myself.

Margaret graciously shared the recipe with me, and over the years, I have made it my own. I have added my own twists and variations, but the essence of the salad remains the same. It has become a staple in my kitchen, and I love sharing it with friends and family alike.

To make this mixed salad, you will need the following ingredients:

- 1 head of lettuce

- 1 cucumber

- 1 bell pepper

- 1 red onion

- 1 cup cherry tomatoes

- 1/2 cup olives

- 1/4 cup feta cheese

- 1/4 cup olive oil

- 2 tablespoons balsamic vinegar

- Salt and pepper to taste

Start by washing and chopping the lettuce into bite-sized pieces. Place the lettuce in a large salad bowl. Next, peel and dice the cucumber, slice the bell pepper into strips, and thinly slice the red onion. Add these vegetables to the bowl with the lettuce.

Cut the cherry tomatoes in half and add them to the salad. Pit the olives and slice them into rings, then sprinkle them over the top. Crumble the feta cheese over the salad for an extra burst of flavor.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad and toss everything together until well combined. The flavors will meld together over time, so it's best to let the salad sit for a few minutes before serving.

I love making this mixed salad for picnics, barbecues, and potlucks. It's always a hit with everyone who tries it, and I take great pride in carrying on the tradition that Margaret started so many years ago. The freshness of the vegetables, the tanginess of the feta cheese, and the richness of the dressing all come together to create a dish that is as beautiful to look at as it is delicious to eat.

I am grateful to Margaret for introducing me to this recipe and for inspiring me to explore new flavors and techniques in the kitchen. Cooking has always been a passion of mine, and I am thrilled to have added this mixed salad to my repertoire. I hope that you will give it a try and enjoy it as much as I do. Bon appétit!