Power Greens Salad Mix

This Power Greens Salad Mix is something I make on the weekend, and having salad mix in the fridge can help you eat more vegetables! And this combination that includes Power Greens is the blend of salad ingredients I make for Weekend Food Prep.

PIN the Power Greens Salad Mix to make some later.

Power Greens Salad Mix is starting to become a Weekend Food Prep staple in my fridge! For years I’ve washed lettuce in advance to store in the fridge. But I think it was Kelly’s Do It Yourself Organic Salad Mix at Mountain Mama Cooks that started me experimenting with a mix of salad ingredients to make ahead.

I wanted an extra-nutritious, ready-to-eat blend of ingredients that would entice me to eat salad more often. It took a few tries to get a mix that would be nutrient dense and stay good in the fridge for more than a day or two. But now I’m happy to share this idea for Power Greens Salad Mix that I’ve been making over and over.

For a quick lunch at home I eat a big bowl of this with nuts, some cubes of cheese, or extra veggies added. On days I go out for lunch I sometimes have this salad for dinner if I had a more indulgent lunch.

See my suggestions below for add-ins and favorite dressings for the Power Greens Salad Mix. I also like this with several types of purchased dressing. Hope this recipe can help you be a bit more consistent with eating salads at home!

What ingredients do you need for this food prep recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• kale or baby kale mix
• romaine lettuce
• red cabbage

What else could you add to the Power Greens Salad Mix?

You could add other greens or vegetables to this salad mix if you like. I’d love it with green cabbage, chopped raw collard greens, green leaf lettuce, or even arugula if you like that spicy flavor.

Want a Salad Mix with lots more vegetables?

When I want a more veggie-loaded salad mix I also love to make Crunchy Low-Carb Chopped Salad for a Weekend Food Prep Salad mix.

Salad Dressing Ideas and Add-Ins for Power Greens Salad Mix:

• Green Goddess Salad Dressing (with cucumbers, tomatoes, and Feta)
• BYU Creamery Ranch Dressing (with cucumbers and matchstick carrots)
• Cafe Rio Salad Dressing (With chopped chicken and avocado)
• Mediterranean Salad Dressing (with fresh herbs and Feta)
• Asian Green Salad Dressing (with Sugar Snap Peas and slivered almonds)

How low in carbs is the Power Green Salad Mix?

The basic salad mix shown here has about 4 net carbs per serving with 2 grams of protein.

How to Make Power Greens Salad Mix:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Power Greens Salad Mix starts with kale, since I’m so crazy about it and kale is so nutritious. You could use Ready-to-use Organic Mixed Baby Kale. When I have kale in my garden I start by giving it a good wash in the salad spinner.
2. If you’re using bigger kale leaves you may need to cut away the ribs. For garden kale I snip off the stems, lay the leaves on top of each other, and cut into ribbons. Then I cut through the kale once or twice the other way so I have short strips of kale.
3. For romaine hearts, break into pieces in the salad spinner. Then crisp in very cold water and spin dry. The greens should be quite dry or they won’t last as long in the fridge.
4. The third ingredient for my salad mix is red cabbage. This adds a nice crunch factor, and cabbage is loaded with nutrients.
5. I cut the cabbage in pieces, cut away the core, and then thinly slice. (If the pieces are long, I chop them in half the other way like I did with the kale.)
6. I use a large metal bowl to get the salad ingredients well mixed.
7. This amount of salad will fit in a gallon size plastic zip-seal bag if you pack it in. I consider this six servings for a side-dish salad.
8. To make sure it stays good in the fridge, seal the bag part-way, press on it to remove all the air, and then finish sealing.
9. And just to show how well this will keep, here’s a batch of salad that’s been in the fridge for several days.
10. To eat, put a couple of handfuls of Power Green Salad mix into a bowl, and toss with a flavorful dressing.
11. Add anything else you’d like such as nuts, cheese, tomatoes, avocado, carrots, fruit, canned beans, or croutons, and lunch is served!

What is Weekend Food Prep?

Salad mix like this is one of the most consistent things I make for Weekend Food Prep, even on the weekends I don’t manage to make anything else! And on my blog there’s a category for Weekend Food Prep that features make-ahead recipes like this one, or things like casseroles, soups, and skillet meals that you can cook on the weekend and eat during the week.

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5.0 Stars (4 Reviews)

Yield: 6 side-dish salads

Power Greens Salad Mix

Prep Time 20 minutes

Total Time 20 minutes

Power Greens Salad Mix is so handy to keep in the fridge, and you'll love making this on the weekend for Weekend Food Prep and having salad mix already prepped when you want a salad.

Ingredients

Toggle ingredient group

• 5 oz. kale or baby kale mix (see notes)
• 2 large heads romaine lettuce (see notes)
• 1/2 small head red cabbage (see notes)

Instructions

1. If using kale leaves, cut off the stems and cut away the inner ribs if they’re large.
2. Wash kale in the salad spinner and spin dry or dry with paper towels.
3. Stack up the kale leaves and cut them into ribbons about 3/8 inch thick.
4. Then slice through the leaves once or twice going the other way so you have short strips of kale.  (Baby kale mix can be used just as it is from the package.)
5. Put kale into large metal bowl big enough to hold all the salad ingredients.
6. Break off and discard the outer damages leaves on each romaine head, making sure you remove any leaves that have rust spots.
7. Cut off the root end of each head, then break the romaine heads into bite sized pieces into the salad spinner.
8. Wash romaine in very cold water and spin until it’s as dry as you can get it.
9. Add romaine to the kale in the salad bowl.
10.  Cut a small head of red cabbage in half, wrapping one half and putting it back in the fridge for another time.
11.  Cut away the core and remove the damaged outer leaves of the other half; then slice the cabbage into very thin strips.
12.  When all the cabbage is sliced, give it a few chops going the other way so you have short, thin strips of cabbage.
13.  Add the red cabbage to the kale and romaine in the bowl.
14.  Toss the salad together so it’s well-combined.
15.  Then open a gallon size plastic bag that will zip tightly shut, and use your hands to tightly pack the salad into the bag.
16.  Zip the end partly closed, then press on the bag to remove the air and finish zipping it shut.
17. The Power Green Salad Mix will stay good in the fridge for 3-5 days, depending on how dry the lettuce is and how much air you manage to squeeze out.

Notes

I use about 4 cups chopped kale, about 4 cups torn lettuce, and about about 2 cups thinly sliced and chopped red cabbage.

To assemble a salad, toss several handfuls of the salad mix with enough dressing to coat. 

Add other ingredients like nuts, cheese, tomatoes, avocado, carrots, fruit, canned beans, or croutons as desired.

Recipe inspired by Kelly’s Do It Yourself Organic Salad Mix at Mountain Mama Cooks.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 29Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 24mgCarbohydrates 6gFiber 2gSugar 2gProtein 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad mix to make for food prep is great for any low-carb or Keto diet plan. If you’re making Power Greens Salad Mix for the original South Beach Diet, choose dressing with not more than 2 or 3 grams of fat per serving. 

Find More Recipes Like This One:
Click here to see more Salad Recipes! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Power Greens Salad Mix was first posted in 2012, when I had lots of kale in my garden and was making this mix every weekend. Now I have to buy the kale, but I still love mixing this up ahead for the week. The post was last updated with more information in 2026.