Ana’s Mixed Greens Salad

The base of this winter salad uses napa cabbage, which adds crunch and mediates the stronger flavor of ‘greens’. Use any combination of greens and toss with a light vinaigrette dressing.


  • 12 Napa Cabbage leaves
  • 6 Kale leaves
  • 2 cups Spinach leaves
  • 4 stalks Celery
  • Other green options: chard, tatsoi, escarole, frisee, arugula, lettuce , radishes, herbs

1/3 cup vinegar, red or white wine
2/3 cup olive oil
2 garlic cloves, crushed
Salt & pepper to taste


  1. Wash all greens and damp dry.
  2. Put the following ingredients into a salad bowl after chopping.
  3. Stack cabbage leaves and slice into 1/4 “ - ½” strips.
  4. Remove stems from spinach leaves, chop ½”.
  5. Massage kale leaves and hand pick bite size pieces off.
  6. Chop celery stalks into ¼” pieces, Toss with dressing.


  1. In small jar mix vinegar and crushed garlic, let sit 5 minutes.
  2. Add olive oil and shake well, salt and pepper to taste.
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