Trail Mix Salad, Its Time has Come!
Marty Martindale

imagesSound wacky? Let’s see how this comes about. 

Salads have evolved through the years as much as anything. Originally all lettuce seemed iceberg, rarely was there any other choice. Then one year iceberg became very expensive, then everyone who couldn’t stand a salad without lettuce, turned to the relatively unknown romaine, and they liked it. Then everyone had more lettuces they were willing to experiment with, ones which usually came in heads like iceberg but were escarole, curly endive and more. Probably, and still later, the most exciting was the arrival of the “little lettuces,” often put into bags by us with tongs at the market, and these were the arugulas, the Frisses and more. Now, we pretty much mix and match all of the greens we like.

However, there seems to be evolving a new lettuce chapter, and it is the use of a green, usually cooked and served hot, and that is kale. And we are eating it raw! There are several types of kale.

Enter Trail Mix Salad: Many trail mixes are salted, and this makes a “rather salted caramel effect,” with sweet raisins and other dried fruits in the mix, something we picked up from Asian cuisine. This effect in a salad matches nicely with bold kale and a clear vinaigrette or Asian vinaigrette.

Salads have always been essential to good health for their fiber and source of raw, uncooked foods. Trail mix is lean and an excellent source for energy-producing nutrients. 


Below is a modular approach to making a good, nutritious trail mix salad, and it’s an excellent chance to cater to the favorites your family prefers. Some trail mixes are sold containing pieces of chocolate. At this point of Trail Mix Salad evolution, we are not including trail mixes with white or brown chocolate. 

It is important to wash and remove the kale leaves from their tough central stem then bunch it and julienne-slice the raw leaves for salad greens.


  • Citrus peel
  • Dried fruits, especially raisins and dried cranberries
  • Granola/Muesli
  • Nuts
  • Peanuts
  • Seeds



  • Cheese cubes
  • Fresh fruit
  • Grated coconut
  • Green onion
  • Heart of palm
  • Lunch meats
  • Meat
  • Poultry
  • Raw vegetables (optional)
  • Seafood



  • Anchovies
  • Bacon bits
  • Berries
  • Cheese
  • Croutons
  • Edamame
  • Parsley
  • Radishes
  • Shredded carrots
  • Sliced mushrooms
  • Sliced red onion


Do not pre-dress a Trail Mix Salad. Serve the dressing in individual dipping sauce dishes.

Use your imagination with a basic vinaigrette made from your favorite oil, lime or lemon juice, maybe a dab of mustard, herbs and seasoning.

Or, an Asian vinaigrette would contain your favorite oil, some sesame seed oil, fish sauce, citrus juice and soy sauce.

Below are foodsites with Trail Mix Salad recipe suggestions. trail-mix-salad/


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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