Sautéed Salad Mix

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This sautéed salad mix is an impromptu recipe as I had to ‘rescue’ a neglected bag of salad mix which was 1 to 2 days away from going bad. When salad greens are past their prime but still edible, I know they will certainly taste more delicious cooked than consumed raw. It’s also so much easier to eat a lot of salad cooked than raw, because the greens will be so drastically shrunken in the pan, that I always wished I had more leftover salad to cook with!

See Also:

• Bacon Garlic Pasta
• Prosciutto (Parma Ham) Pasta

My salad mix were sautéed in olive oil with garlic, onions, chicken stock and a salt & pepper blend. They take only a few minutes to cook in the pan.

INGREDIENTS

#1 SALAD MIX

My salad mix consisted of 7-8 types of assorted baby leaves and lettuces. For some reason, the red oakleaf lettuce in the salad mix always perish 1-2 days before the expiry date.

To “rescue” the rest of the salad that is still edible, I first pick out and discard the salad leaves that had gone bad. If there are any gooeyness on some of the leaves (as a result of the bad leaves touching the good ones), give the salad a wash followed by a spin in a salad spinner (I did this even though my salad is ready-to-eat).

#2 SALT & PEPPER SEASONING

I used this convenient all-purpose sun-dried tomato salt & pepper seasoning to cook the salad – I bought this from iHerb (affiliate link). I like that it had bits of sun-dried tomato for natural umami-ness in place of MSG. It also contained chilli pepper flakes for mild heat which was what I needed. You can also use all-purpose seasoning, regular salt/garlic salt and black pepper to season the dish.

Steps (Sautéed Salad Mix):

1. In a large pan, heat olive oil and fry chopped garlic and shallots/red onions until the latter is translucent.
2. Add salad greens, chicken stock, salt & pepper blend (pictured above) and a few drops of lemon juice.
3. Cook the salad down for a few short minutes until the greens are just withered. Season to taste.