Spring mixed green salad

| May 11, 2014 | 1 Reply

Simple as it is beautiful, this salad with various mixed green baby leaves is the perfect light meal for any day during spring. The vinaigrette is the classic one, with good quality olive oil and balsamic vinegar and really off sets the delicate leaves nicely.

Each bite is getting even more interesting when eating alongside black pepper salami.

Servings: 2

You need:

  • spring mixed green salad70g sugar snap peas
  • 2 tablespoons fresh or frozen peas
  • 80g baby leaves (spinach, butterhead lettuce, red chicory, apollo lettuce, green batavia lettuce)
  • mint leaves
  • 2 tablespoons British mild cheddar cheese, grated
  • 6 slices German black pepper salami

for the vinaigrette:

  • 1 tablespoon Greek olive oil
  • 1 teaspoon Kalamata balsamic vinegar
  • pinch of black sesame seeds


Wash all the vegetables and green leaves thoroughly. Blanche the sugar snap peas and peas in boiling water for about 30 seconds and drain.

In a large bowl combine the sugar snap peas, peas, baby spinach, butterhead lettuce, red chicory, apollo lettuce, green batavia lettuce, mint leaves.

Toss with the vinaigrette thoroughly to coat the ingredients.

Divide the greens between 2 plates. 

Spring grated cheddar cheese on each salad.

Roll the salami slices; pierce a toothpick through them. Serve immediately.

spring mixed green salad


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Category: Salads

Comments (1)

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  1. Mar Lg says:

    Πράγματι δροσερή και πολύ καλή σαν πρώτο πιάτο.

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