Ingredients
Scale
- 170 g (6 oz) mixed leaves of your choice
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
Instructions
- Place the mixed leaves in a large bowl, drizzle with the extra-virgin olive oil, balsamic vinegar, sea salt flakes and black pepper.
- Toss with tongs and serve immediately.
Notes
Make ahead
This Green Leafy Salad with Balsamic Dressing is best made and served immediately.
Leftovers
Leftovers at a push can be refrigerated for a maximum of 24 hours, but you can expect softened leaves, even within a few hours. If you know you’re going to have leftovers, use more robust salad leaves such as rocket (arugula), baby spinach, curly endive (frisee) or even finely shredded kale.
- Prep Time: 5 mins
- Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
- Method: Barbequing-grilling , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
- Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean