Homemade Spring Mix

updated Jun 18, 2020
The New Spring Mix

A simple recipe for a new and improved make-your-own spring mix that's bright, bold, and flavorful.

Makes15 cups

Prep15 minutes

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A large bowl of spring mixed greens sits on a table.
Credit: Joe Lingeman; Food Stylist: Cyd McDowell

Walk down the produce section of any grocery store and you’ll find countless bags of spring mix. The ubiquitous blend of lettuces, made from mild greens such as spinach and romaine, has been the go-to base for building DIY salads for what feels like forever. But most of these pre-mixed bags are bland, and do nothing to improve the flavor of your salad.

With the proper blend of lettuces, however, you can create your own spring mix that is both colorful and flavorful. Radicchio adds bitterness, arugula lends peppery notes, and fresh herbs add a depth of flavor that greens simply can’t. Here’s how to give spring mix the upgrade it deserves.

Embrace the Bitterness

One of the easiest ways to add flavor to your salads is to swap out the mild greens like spinach and romaine for bold, bitter ones. These types of greens add a ton of flavor that pair perfectly with bright, punchy vinaigrettes. Our mix uses a combination of Belgian endives and radicchio to add a pleasant bitterness and pop of color. These two greens are the most common bitter greens available in grocery stores, but if you can’t find them you can substitute any other bitter salad green. Mizuna and watercress would both work well.

Credit: Joe Lingeman; Food Stylist: Cyd McDowell

Add Some Herbs

Throwing herbs into a salad mix is a great way to add freshness, complexity, and a pop of unexpected flavor. Treat them just like you would any other lettuce, adding them to the mixing bowl and tossing them with the dressing. The trick is to use herbs that are delicate and leafy, not woodsy. Avoid herbs such as sage, rosemary, and thyme and instead go with herbs such as mint, dill, cilantro, parsley, and basil. The amount and type of herb you use is really up to you.

Read more: We Tried 5 Methods for Storing Fresh Herbs and Found a Clear Winner

How to Use This Spring Mix

This salad mix can be used in just about any salad that calls for traditional spring mix. Keep in mind that the mix is more flavorful compared to your typical salad mix, so your salad will be bolder and brighter. This is especially great for simple salads that could use an additional layer of flavor.

The mix is also delicious all on its own, tossed with your favorite vinaigrette and served as is. We recommend dressing it in our punchy 1:1 vinaigrette.

The New Spring Mix

A simple recipe for a new and improved make-your-own spring mix that's bright, bold, and flavorful.

Prep time 15 minutes

Makes 15 cups

Nutritional Info


  • 1/2 bunch

    fresh flat-leaf parsley

  • 1 bunch

    fresh basil

  • 1

    medium head radicchio (about 8 ounces)

  • 2

    medium Belgian endives (about 6 ounces total)

  • 2 cups

    lightly packed arugula (about 2 ounces)

  • 2 cups

    lightly packed baby spinach (about 2 ounces)


  1. Prepare the following, placing them all in a large bowl: Pick the leaves from 1/2 bunch parsley (about 1 1/2 cups). Pick the leaves from 1 bunch basil and tear into bite-size pieces (about 2 cups). Remove the leaves from 1 medium head radicchio and discard the core. Cut the leaves into 1-inch pieces (about 3 1/2 cups). Halve 2 medium Belgian endives lengthwise and remove the cores. Cut crosswise into 1/2-inch pieces and separate the leaves (about 4 cups).

  2. Add 2 cups lightly packed arugula (about 2 ounces) and 2 cups lightly packed baby spinach (about 2 ounces). Toss with your hands until well-combined. If not using immediately, line an airtight container with a paper or clean kitchen towel, then transfer the spring mix into the container.

Recipe Notes

Storage: The salad mix can be refrigerated up to 5 days.