This simple green side salad is one of those recipes you can always rely on. It pairs well with savory pies, works for everyday meals, and is easy to make in larger batches for potlucks.
I made this salad for a potluck where I also brought a Finnish-style quiche, and it was a perfect match. Fresh, affordable, and flexible, it’s a side dish I often make at home as well. With quiche, I like to top it with rich balsamic vinegar syrup.
The salad is easy to make because I used pre-washed salad bags with baby spinach and arugula. Of course, you can add iceberg lettuce to give it extra volume if you want.
As a salad base, use baby spinach and arugula. Also, finely chopped kale can work.
Thinly sliced cabbage adds also volume cheaply.
You can grate your carrots or make thin slices with a peeler.
Chop the cucumber into pieces or slice it thinly with a cheese slicer.
To serve with
You can serve a seed mix, nuts, dried fruit, or berries such as cranberries next to the salad. Pomegranate seeds are also an excellent addition.
A dressing such as balsamic, mustard salad dressing, and Caesar salad dressing pair well with the salad.
Reserve at least 2-3 dl (around 1 cup) of salad per person for the party.
Side salad
Ingredients
- 70-100 grams Arugula
- 100 grams Baby spinach
- ¼ cabbage head
- 2 carrots
- 1 cucumber
- 250 grams cherry tomatoes
Instructions
- Rinse and spin-dry or pat the salad leaves dry if they are not pre-washed in bags.
- Cut the cabbage in half and shave thin strips from one half using a cheese slicer. Add to the mixed greens.
- Peel the carrots, rinse, and use a vegetable peeler to make thin ribbons.
- Rinse the cucumber and shave thin strips with a cheese slicer, or cut into pieces or strips of your preferred size. Rinse and quarter the cherry tomatoes. Combine all ingredients in a bowl.
Cecilia Hoikka
This was tasty with lasagna