Martha Stewart The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette

Martha Stewart The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette is an easy make ahead recipe for weeknight meal prep. Three types of lettuce, baby arugula, and a garlicky Dijon balsamic dressing come together in just 30 minutes.

Batch the greens on Sunday, then toss a serving with sliced cucumber and shredded carrot any night of the week. Dry the lettuce thoroughly before storing, because any leftover water makes the leaves go limp within a day.

Martha Stewart The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

110

kcal

Crisp butter lettuce, romaine, and red leaf tossed with peppery arugula in a sharp balsamic vinaigrette spiked with garlic and Dijon.

Ingredients

• 1 head butter lettuce, such as Bibb or Boston, trimmed
  

• 1 head crisp, long-leaved lettuce, such as romaine, trimmed
  

• 1 head loose-leaved lettuce, such as red leaf, trimmed
  

• 2 cups baby arugula
  

• 1 English cucumber, thinly sliced
  

• 1 large carrot, shredded
  

• 1 tablespoon balsamic vinegar
  

• 2 teaspoons Dijon mustard
  

• 3 tablespoons extra virgin olive oil
  

• 1 garlic clove, minced
  

• Coarse salt and ground pepper
  

Directions

• Make the salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
• Toss the salad: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
• Whisk the vinaigrette: Whisk vinegar, mustard, olive oil, garlic, salt and pepper.

Tools for this recipe

• OXO salad spinner, OXO 4-sided box grater, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different lettuces in this salad mix?

You can swap in any sturdy green you like: escarole, frisee, green leaf, or even a bag of spring mix. Avoid delicate herbs like watercress, because they wilt within a day in the bag. A mix of at least two textures, one soft and one crunchy, gives you the best bite.

How long does the salad mix keep in the fridge?

Wrapped in dry paper towels inside a zip-top bag, the greens stay fresh for up to 4 days. Replace the paper towels on day 2 if they feel damp, since moisture is what turns the leaves brown. Once dressed, eat the salad within an hour or the vinaigrette will soften everything.

Can I make the balsamic vinaigrette ahead of time?

Whisk it in a small jar with a tight lid and store it in the fridge for up to a week. The Dijon mustard acts as an emulsifier, so one good shake before serving brings it back together. Let the jar sit on the counter for 5 minutes before using, because cold olive oil thickens and mutes the flavor.

What can I add to turn this salad into a full meal?

Grilled chicken breast, sliced steak, or a 6-ounce can of tuna over the top makes it a 400 to 500 calorie dinner. Shaved Parmesan, toasted walnuts, and a handful of cherry tomatoes round it out. For a vegetarian option, add a half cup of cooked quinoa or chickpeas per serving.

Can I use a different vinegar instead of balsamic?

Red wine vinegar works as a 1:1 swap and gives a sharper, brighter dressing. Apple cider vinegar is another good choice, though it leans slightly sweeter. Avoid distilled white vinegar here, since it is too harsh and will taste like cleaning solution on raw greens.