salad time: quick & dirty!

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You’re late home & you’ll need some easy dinner – fresh, full of vitamins… what about a mixed leaf salad w/ fresh baguette?

Today we talk about a very quick & dirty way to prepare a mixed leaf salad (which works fine on any weeknight, however, also works brilliant for any brunch, get-together, BBQ night… w/ more than 2 people).


Mixed salad? Of course you can also start w/ some head of lettuce i. e. only 1 type of salad leaves.

Today our basis is a mix of salad leaves for 2 persons. Especially we’ve got this time:

  • spinach (main ingredient)
  • red chard
  • rocket (aka arugula).


Only salad leaves is somewhat dreary – so we need something to add structure:

  • spring oinions
  • tomatoes
  • radishes
  • mushrooms
  • basil leaves.

In most cases the salad mix is ready-to-eat, but don’t hesitate to wash the leaves once again. W/ help of a salad spinner the leaves are dry rather soon (eh… almost dry!).


For the record:
I strongly recommend to invest in a good quality salad spinner!


All the rest is chopped, finely chopped.

…and then there is the cheese:

  • Parmesan shavings (made of Parmigiano Reggiano).

If you like you can buy a piece of Parmesan & grate the Parmesan by yourself (a peeler works best – careful: you don’t need powder-like parmesan!) or you’ll buy ready-to-use Parmesan shavings at you trusted food store.

Let’s mix everything together now!



Next step: the dressing!

We do it easy:

  • olive oil
  • balsamic vinegar
  • sweet mustard
  • salt & pepper.

We don’t fiddle away: we just put everything in a  bottle (or something similar!) with a working sealing cap (very important!) & shake it, shake it vigorously!

img_6467 img_6472 img_6482

Believe me: that’s the fast track to a creamy dressing!

Pour the dressing over the salad & serve immediately!
(Make sure the dressing is well distributed before transferring heaps of salat onto plates!)



salad time: quick & dirty!

Prep Time: 20 minutes

Servings: 2-4

salad time: quick & dirty!

Imagine: you're late home & you'll need some easy dinner - fresh, full of vitamins... what about a mixed leaf salad w/ fresh baguette?


  • about 100 gr salad leaves (mixed OR pure)
  • 1-2 spring onions
  • 2-3 mushrooms
  • 2-3 tomatoes (small plum tomatoes OR cherry tomatoes)
  • 2-3 radishes
  • 5-6 basil leaves
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • 1-2 teaspoons sweet mustard OR 1 teaspoon mustard & 1 teaspoon honey
  • salt & pepper
  • 50 gr Parmesan shavings
  • lots of baguette (w/ or w/o butter!)

How to...

  1. Wash the salad leaves & dry them in a salad spinner (if necessary).
  2. Chop all ingredients finely (spring onions, tomatoes, radishes, basil leaves).
  3. Mix salad leaves & chopped ingredients.
  4. Add Parmesan shavings.
  5. Combine olive oil, balsamic vinegar, sweet mustard, salt & pepper in a sealable bottle & shake vigorously.
  6. Add dressing to the salad & mix well.
  7. Serve immediately!
  8. Provide lots of baguette & butter!


There will be enough mixed salad for 2 persons on a weeknight dinner (main course) while it'll serve 4 people as a side salad or starter.

You can start w/ a ready-to-eat mix of salad leaves, you can compose your own mix of salad leaves or you can confine yourself to a single head of lettuce.

Tomatoes are juicy: too much tomato may ruin the looseness of the salad.

Basil leaves (i. e. the Mediterranean touch!) may be replaced by fresh oregano leaves or thyme leaves... (stay away from rosemary needles or sage leaves!).

If you're a dressing lover take the 3:2 olive oil:balsamic vinegar option; otherwise there's the 2:1 option.

If you don't happen to have a sealable bottle - of course - you can also use a bowl & an egg whisk.

When serving the salad immediately you can combine everything at once. If there are 2-3 hours left before serving mix salad leaves & all other ingredients except the dressing. Save the dressing for the moment before serving.

You can't store any mixed salad: if there are only salad leaves or a head of lettuce (i. e. w/o chopping, mixing, adding dressing) you may store these in your fridge for - maybe - 1-2 days.


Let’s have another look at the result!
(This time w/ dressing all over the salad leaves…)


Was this a little too quick & too dirty for some of you?

Let’s explain…

Ready-to-eat salad leaves:
If contamination bothers you wash the leaves thoroughly & make sure you’ll prepare a decent dressing w/ oil & vinegar (aka vinaigrette). According to various sources (based on the Internet) both measures will assure that bacteria will quit.

Further ingredients:
You may chop whatever you like: tomatoes, cucumber, radishes, mushrooms, spring onions, chives, red onions, fennel, courgette…
Take care not to overact: 3-4 different additions are just fine!

Fresh Mediterranean herbs:
Add whatever you like & may be harvested from your herb pots on the window sill!


The recipe represents one (!) way to do a mixed leave salad, but there are lots more. Be creative & put together whatever is waiting in your fridge & your pantry! It shall be a quick meal w/o too much sophistication.


The bizwoman w/ 2 many office h thinks

This is quick & dirty! I like it.

It’s ok that I cannot store lots of salad in my fridge, but twice a week it’s a fine dinner.
(Especially the idea of shaking the dressing saves time!)






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