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The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette


Make your own convenient salad blend: Use 4 cups here, then store the rest.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


For salad mix

  • 1 head butter lettuce, such as Bibb or Boston, trimmed
  • 1 head crisp, long-leaved lettuce, such as romaine, trimmed
  • 1 head loose-leaved lettuce, such as red leaf, trimmed
  • 2 cups baby arugula

For serving

  • 1 English cucumber, thinly sliced
  • 1 large carrot, shredded

For the balsamic vinaigrette

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • Coarse salt and ground pepper


  1. Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.

  2. To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.

  3. For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.

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