Sarah’s Tip of the Day: Let’s get back to basics. Whether you’re a seasoned chef or a cooking novice, you absolutely need to know the secrets behind a fantastic salad. The good news? My tricks are super easy and will elevate your average greens.
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Prep Time: 30 minutes
Total Time: 30 minutes
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
1 English cucumber, thinly sliced
1 large carrot, shredded
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.
To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
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Nutritional Info: per serv (makes 4): 120 cal; 10 g fat; 1 g protein; 6 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Ultimate Salad Mix with Balsamic Vinaigrette – Everyday Food with Sarah Carey