Here are 10 tips for keeping your salads green and delicious. Special thanks to Mary Corpening Barber and Sara Corpening Whiteford in their book “Bride and Groom, Forever Cookbook” for some of these ideas.
1. Wash your greens! Dunk them in cold water, lift them out, give them a good shake and put them in a salad spinner to dry. No one likes dirty salad or unwanted guests (bugs) so keep them clean!
2. Fresh and crisp greens make the best salads, especially if they are dry. Place greens in a Ziploc bag with a paper towel to absorb the moisture, and refrigerate in the crisper drawer for optimum dryness.
3. Each ingredient of a salad should be delicious on its own…lightly seasoning your greens or toppings before placing them in the salad.
4. Don’t overdose your salad! Keep Ingredients to a minimum amount, such as 3-4 toppings, so that each flavor can pop! (See “Salad Combos Post” for ideas!)
5. Add fresh herbs! If you don’t have a garden, you can grow them in pots to keep by your kitchen windowsill, or just buy them fresh!
6. Vinaigrette dressings are often acidic if tasted straight from the bottle, however once added to the salad, the potency will be diluted with the ingrediants.
7. Salads taste better if the dressing is fresh and chilled just a few minutes prior to being served. If you have dressing that is left over, this can be used for marinating meats or toss on grilled veggies later.
8. Know the ratio for dressing! Adding too much makes it soggy, and too little leaves it bland. 1 tablespoon to 2 cups of greens works pretty well.
9. Think outside of the box. Try a different salad each time, as variety will help you keep your interest in salads, especially if you are not a “green-eater’. Colorful ingredients also keep interest, and are super nutritious for you!
10. Use oils, seasonings or essential oils instead of dressings to mix up the variety, and to be fitted to each salad. Variety helps keep your interest and ingredients in your dressing can also mean lower fat content.
Happy Salad Eating!