Sautéed Salad Mix

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.

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Sautéed Salad Mix Recipe

I used a sun-dried tomato salt & pepper seasoning blend to season the salad. You can use any favourite brand of salt & seasoning blend in your pantry. All use dried herbs mix (such as all-purpose seasoning), garlic salt & black pepper.

Check out the ingredients photos and more tips on the previous page.

 

Serves: 1

Prep Time: 5 mins

Cook Time: 5 mins

Ingredients:

• 1/2 tbsp olive oil
• 3 cloves garlic minced
• 1 tbsp finely chopped shallots/red onions
• 100g salad mix
• 1 tbsp chicken stock or water
• 1/2 tsp salt & pepper blend (or use all-purpose seasoning, salt & black pepper) to taste
• 6 drops lemon juice to taste

Directions:

1. Prepare salad greens. Pick and discard any salad leaves that have gone bad. If there is any residue gooeyness on the leftover leaves, wash and spin them dry in a salad spinner.
2. Cook aromatics. Heat olive oil in a large pan. Fry chopped garlic and shallots/red onions until the latter is translucent.
3. Add salad greens, chicken stock, salt & pepper blend and lemon juice. Cook it down for a few short minutes until the salad is just withered. Season to taste.

Ingredients Used: all-purpose seasoning • chicken stock • garlic • onion • salad mix • salt & pepper blend