DIY Organic Salad Mix
Originally published in May of 2012. Updated with new photos and a printable recipe.
A great way to prep your vegetables for the week, this DIY Organic Salad Mix will make having salads ready to go through the week a breeze. Prep once have and salad fixings all week long!
I have to give credit to my mom for this one. As you might remember, she moved in with me last week to help me recover from knee surgery. While making dinner one night, she made an incredibly large salad. Way more than she or I could eat that night. When I asked her why she was making it so big she said she like to make one big salad early in the week and then eat it over the next few days.
Hello, lightbulb moment.
I don’t know about you but I hate the pre-mixed salads that come in a bag and you buy from the grocery store. They tend to be expensive and I’m convinced they have a funny taste to them. Please tell me I’m not alone. Plus, I love the idea of having salad that’s ready to go whenever I need a light lunch or a quick snack. It sure makes the choice a little easier when I’m hungry and want to reach for a handful of crackers or something snacky- having salad ready to go makes for no excuses!
The key to making this much salad ahead is picking low moisture vegetables that can stand being prepped a few days ahead. I stay away from tomatoes, peppers, cucumbers and any kind of chopped fruit and add those (if I want them) when I pull a handful of salad mix out. My base is always the same: a crunchy lettuce like romaine, finely sliced kale, carrots coins and shredded purple cabbage. From there, I’ll add whatever hearty vegetables I have on hand. Good additions are snow peas, scallions, chopped broccoli or cauliflower and occasionally I’ll add arugula, spinach or some fresh herbs if I have them on hand.
If you’re in a hurry, this salad is great on it’s own drizzled with a homemade dressing or vinaigrette. But if you have a few extra minutes, don’t be afraid to gussy it up a bit. My favorite combo of late is to add a few cherry tomatoes, diced avocado, garbanzo beans, a hard boiled egg and a handful of raisins and cashew nuts. It’s the bomb diggity. I feel good that I’m getting a big bowl of leafy greens each day and when I add all the other yummies, I’m satisfied and full!
MY FAVORITE HOMEMADE DRESSINGS:
Lemon Parmesan Vinaigrette
Buttermilk and Herb Greek Yogurt Dressing
Best Blue Cheese Dressing
Honey-Lime Vinaigrette
Sesame-Ginger Vinaigrette
Get your greens on and be sure to share your salad creations on Instagram with the hashtag #mountainmamacooks
Have a great week and thanks for reading! xo, Kelley
PrintDo It Yourself Organic Salad Mix
Print Recipe
Pin RecipeIngredients
- 2 large (or 3 small) heads romaine lettuce, chopped
- 1 bunch kale, finely chopped
- 1/2 head small purple cabbage, thinly sliced
- 2–3 small carrots, thinly sliced
- 1 1/2 cups chopped raw broccoli or snow peas or whatever add in you like
Instructions
- After washing and cutting all the vegetables, combine them in a large bowl and toss to combine.
- Store salad mix in a large glass bowl with tight fitting lid or in a large ziplock baggie making sure you remove all the air.
- Use the salad mix over 5 or so days!
26 Comments
Is it okay to use a knife to cut up the lettuce, kale, etc.? I was always told that you don’t use a knife to cut lettuce or else it will brown quickly.
I have heard the same thing but I haven’t had a problem with it!
I can’t even eat salad fast enough!
This is a great way to make sure you get your greens!
right up my alley!! Thanks!
You’re welcome. It’s nice to have a salad ready to go all week!
Love having the salad all mixed and ready to go!
It’s super nice for busy days!
LOVE this idea!
It’s great way to ensure having a healthy snack around!
Great idea, but ack, knee surgery? Where have I been (in California I guess, not getting on the internet much.) Hope you are doing okay.
Thanks, Kalyn. I had knee surgery a few weeks ago. Pretty minor and I’m moving around pretty well!!
Gorgeous! Love the addition of kale. Hope you’re doing well after your surgery!
Thank you!!!
Now, why didn’t I think of this? What a brilliant idea, Kelley! Thanks for sharing!
Thank my mom, it was her idea! 🙂
I use to be a vegan (about 26 years ago), I’ve eaten kale before but not for many years. I know it’s an incredible vegetable along with chard and mustard greens. I’m thinking that I need to introduce these back into my diet again; this sounds like a great way to start.
What kind of dressing do you recommend with this, sweet or tangy?
Cynthia
The salad is a like a blank canvas. I think sweet or tangy would be great!
I keep salad ingredients chopped and at the ready and it makes life so much easier. When I store my chopped lettuces I throw in a paper towel. This also works with spiralized zucchini. They keep for a week if I don’t get to them sooner!
Great tip! Thanks for sharing.
I agree that the pre-made supermarket bagged salads have “a taste” to them. I have done this with romaine and red cabbage and just put in ziploc in fridge. Makes it so easy to through a salad together throughout the week! I need to bring kale back into my life… it’s been too long. Hope your knee feels better soon!
Throw not “through” LOL
🙂
Hi Ana! Thanks for the kind comment. My knee is awesome- I actually had surgery almost 5 years ago. This was an older post I brought back to life with new photos. It’s such a great way to have salads ready. Definitely add the kale- it’s so nutrient dense and if you chop it fine enough, it blends beautifully!
It looks beautiful but I don’t like fresh snow peas, can you tell me which other vegetable I can replace it?
You could do broccoli, cauliflower….anything that won’t get too soft!