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