Mixed greens and mint Calories

Separate the leaves of mixed greens and mint and swish them gently in a bowl of cold water. Lift them out so grit stays behind, repeat if needed, then dry them well in a salad spinner or with a clean towel.

Store mixed greens and mint dry in the refrigerator, wrapped loosely in a paper towel inside a container or produce bag. Replace the towel if it becomes damp, and keep the leaves away from fruit that releases ripening gas.

Mixed greens and mint pair especially well with grilled lamb, kebabs, falafel, lentils, and cucumber. Their fresh, cool flavor also balances rich or spicy dishes, and the leaves can be tucked into wraps and sandwiches.

Dress mixed greens and mint immediately before serving. Salt and acidic ingredients such as lemon or vinegar draw moisture from tender leaves, so dressing them early can make the salad limp before it reaches the table.

Use tender mint stems in mixed greens and mint salad if they are soft enough to bite through; they carry plenty of flavor. Remove thick, woody stems and tear the leaves by hand to avoid bruising them excessively.

You can freeze mixed greens and mint, but thawed leaves lose their crisp texture and are usually unsuitable for salad. Freeze them only if you plan to add the mixture to soup, a cooked dish, or a smoothie.

Yes, mixed greens and mint are commonly eaten raw in salads, wraps, and sandwiches. Wash away soil thoroughly and dry the leaves before eating; raw leaves are less appealing once they become wet and wilted.

Yes, but dried mint gives mixed greens a more concentrated, less fresh flavor than leafy mint. Start with a small pinch in the dressing, taste it, and avoid sprinkling a large amount directly onto the leaves.

You can wash and dry mixed greens and mint the night before, then refrigerate them wrapped in a paper towel. Wait to tear the leaves, add other salad ingredients, and dress the mixture until shortly before serving.