The English word "mix" means "mix." But how does this apply to salads? After all, the very type of this dish means a mixture of vegetables, sometimes with the addition of meat, fish, seafood, cheese or mushrooms! Thus, every salad is a mix. But it turns out that there are also snacks that consist of a mixture of leaves, herbs and even flowers (of course, edible). More recently, on our shelves there was a salad mix packed in transparent packs. "What is it and what does it eat with?" - Buyers were perplexed. We can say that such bags are not very popular right now. But in vain. After all, this assortment of lettuce leaves is collected for a reason, in a chaotic manner. Here, the vitamin composition, harmony of taste and a palette of colors are carefully selected so that you can fully enjoy a healthy snack. And what is this - salad mix - and how to “bring it to mind”, our article will tell. Below you will find a selection of simple recipes by which you can cook great snacks.
How to make green assorted
If you “google” in order to find out what salads are, then marvel at the variety of species. Terry freeze, crispy iceberg, with a nutty flavor of romano, tiny cress, corn, sophisticated Japanese mitsuna, Italian radicchio rosso, manold ... And there are all sorts of fragrant salad herbs such as arugula, marjoram, basil, chicory. But salad mix ... What is it - a simple set of the type “everything in a row and with anything”? Not at all. All types of greenery are carefully selected according to the color scheme, taste, size and even texture of the leaves. Such assortments became popular in the West in an era when people began to run out of time to cook various dishes, including salads. In addition, a mixture of greens fell into the main trend of passion for "healthy food", which does not bring extra pounds to the figure. Such mixes do not need to be cut. Scooped up a handful and threw it into the salad. But if you want to cook a truly delicious dish, you need to know some culinary secrets.
Basic principles
So, we already know that this is a salad mix. Now consider how to use it in cooking. This assortment consists of fresh leaves and herbs. To "reanimate" a slightly wilted green, you need to rinse it in ice water. This will restore freshness and crispness to the leaves. Then, if possible, carefully dry the salad mix. Leaves already have the unpleasant property of letting juice out, so we don’t need any excess moisture at all. Put the greens in a sieve and shake them vigorously so that the spray leaves the assortment. Or blot the leaves with a kitchen towel. If we need to chop the salad, do not cut it, because contact with the iron tip of the knife oxidizes the product. Just tear the leaves with your hands. Salad mix needs refueling. But add the sauce immediately before serving. In summer, you can make a purely vegetable vitamin salad from an assortment. In other cases, a balance of fresh herbs and saturating products should be observed. It can be meat, cheese, eggs, cottage cheese, mushrooms, beans, potatoes.
Vegetable appetizer with arugula and lettuce
There are a lot of salad mix recipes - as well as types of green assorted. Choose the one that includes lettuce and spicy arugula. As a rule, the root and chard are also included in such an assortment. We wash two handfuls of a mix of lettuce leaves (they are very light, by weight it will be about 150 grams) and put in a dish. Half of bell pepper with straw. Two cucumbers peeled. Chopped. We take two ordinary tomatoes or five cherry tomatoes. We cut a large fruit into slices. Cherry can be halved. We put vegetables on a salad mix. Sprinkle with half the onion, chopped in half rings. Sprinkle the dish with dill. The main thing in this salad mix is ​​dressing. For her, in a jar with a screw cap, mix two tablespoons of lemon juice and half the amount of balsamic vinegar. Season with ground black pepper. Close the jar and shake it vigorously until all the ingredients come into contact. Before serving, water the dish with dressing.
The easiest salad mix
As we have already noted, assorted different edible herbs are very practical to use. He took a handful of leaves from a pack, washed it under ice-cold water, shook it to drop drops, and put it on a plate. It remains only to come up with a gas station. Such a salad mix does not necessarily need a company of vegetables or meat. Especially if you follow the figure and carefully count the absorbed calories. So you can just sprinkle balsamic with lemon juice on the leaves of soy sauce or vinegar. But the recipe for a more nutritious salad dressing. In a blender bowl, mix 125 grams of feta cheese (or feta cheese), six tablespoons of olive oil, two - apple bite, one - sugar, half - French mustard seeds. Add salt to taste. We spread this rather thick dressing on the leaves just before serving.
Warm veal salad
These green assortment kits are the components of gourmet restaurant snacks. Moreover, they can be independent hot dishes - if you put more saturating components. Here is one of the many recipes for such snacks. Two hundred grams of mixed salad and another bunch of arugula we tear with our hands to the bottom of the dish. On them we lay the red onion, chopped with rings. Eight cherry tomatoes cut in half, placed on top. Mix a tablespoon of olive oil and a teaspoon of mustard and honey, squeeze the juice from half a lemon, salt and pepper. With this dressing we water vegetables and leaves. So that we have a warm salad, we will be engaged in veal shortly before serving. Two hundred grams of tenderloin shred in small pieces. Fry in olive oil until tender. Together with the fat, we put it on top of the salad. Garnish with green and purple basil leaves.
Appetizer to barbecue or other meat
If the main main course is very fat, you can restrict yourself to a simple salad mix of lettuce leaves. Sour sauce (soy, vinaigrette, vinegar, lemon, balsamic) is suitable for such an appetizer. But if you want to increase the nutritional value of a dish, read the following recipes. In the first of them, eggs and hard cheese are the saturating components. 400 grams of lettuce salad, if necessary, tear with your hands, put in a dish. We put six eggs to cook, and at this time we are going to refuel.
Mix two tablespoons of orange juice with 2 cloves of finely chopped garlic. Salt and pepper. We begin with one hand to pour a half fine glass of olive oil with a very thin stream, and whip the mixture with the other. It should get an emulsion. With this dressing, water the mix of salads and stir. Peel and coarsely chop the eggs. Spread on top of the salad. Rub one hundred grams of hard cheese on top.
Gourmet appetizer
For special occasions or a romantic dinner, prepare a sumptuous salad mix with Dorblu cheese.
For this snack, it’s better to take an assortment called Tuscany. The set contains Italian salads - Romano, Rdichio Rossa, Korn and Frisse. This puff appetizer should be served in portioned bowls. We put at the bottom of each plate: a few lettuce leaves, cherry tomatoes cut into quarters, cheese sliced ​​in thin slices. Sprinkle with pine nuts fried to golden color from above. Pour olive oil or dressing. The last is very simple to prepare. You need to mix a spoonful of liquid honey in a jar with a lid, twice as much olive oil, two, but already teaspoons of pesto sauce (with basil) and a few drops of wine vinegar. Carefully distribute the dressing over the entire surface of the salad, but do not mix.
Baked pepper and fried eggplant appetizer
Mix salad recipes often include cooked vegetables. Here it is the same. First you need to take a large bell pepper, grease it with vegetable oil and send for 10 minutes in the oven, heated to 200 degrees (or grill). Without peeling the eggplant, cut into slices, salt and leave for 20 minutes to stack the bitter juice. Meanwhile, cut two chili peppers into strips, and grind three garlic cloves and 50 grams of fresh cilantro and walnuts. Strain the eggplant and fry in a dry pan. Remove the peel from the baked pepper, remove the leafy cup with seeds, and cut the flesh. In the mixer bowl, mix the juice of one lemon, a teaspoon of sugar, a pinch of salt and black pepper. Beating, gradually add 50 milliliters of olive oil. Pour the finished emulsion sauce into the salad bowl. Place the fried eggplant in it. Mix well. Top with peppers, nuts with cilantro and garlic. At the end, add 200 grams of mix called Tuscany. Garnish the dish with grains of half pomegranate.
Sea Mix Salad
A modern person has the opportunity to buy not only salad platter, but also a mixture of seafood. Such a mix usually contains shrimp, squid, octopus, mussels, scallops. Its practicality is that all the products in it are already peeled and chopped. Yes, and they prepare the same time - three minutes. Octopuses and squids cannot be cooked or fried for longer, otherwise they will become similar in texture to rubber. Properly prepared seafood goes well with greens.
An example would be a shrimp and mix salad recipe . Sea cocktail (500 grams) should be boiled and cooled in advance. Spread in a dish 100 g salad mix. On this greens we place three cherry tomatoes, cut in half, with a dozen seedless olives, rub with small chips 100 g of hard cheese. Spread cooked seafood. Pour salad dressing from soy sauce, vegetable oil and garlic.