Mixed green salad

It is a mix of leafy greens, often lettuce, rocket, spinach or watercress. Some mixes also include herbs, and a dressed salad may have oil or vinaigrette added.

Add sliced apple or pear for crunch and sweetness, then walnuts or toasted seeds. For a more substantial salad, try strawberries with crumbled feta, or add cooked chicken.

Whisk olive oil with lemon juice, a little mustard and black pepper for a quick dressing. Add it just before serving so the leaves stay crisp.

Keep bagged leaves in the fridge and follow the pack’s storage instructions. For loose leaves, dry them well and store in a sealed container with kitchen paper to absorb moisture.

No. Follow the use-by date on the pack and don’t eat the leaves after it, even if they look and smell fine. Keep them chilled and use opened packs within the time stated on the packaging.

Yes. Leaves marked ready to eat can be served straight from the pack; wash loose leaves under cold running water and dry them before serving. Keep raw salad away from raw meat and its juices.

Yes, though tender leaves are best added at the end: stir them through hot pasta or soup until just wilted. For a quick side, wilt them in a pan with a little oil for a minute or two.

A 100 g portion has 112 kcal. A generous pour of dressing can make a salad more energy-dense, so add it sparingly if you want to keep the portion lighter.