Tuesday, July 31, 2012

Perfectly Practical #121 - More Salad Tips

Last week I gave you my super simple summer supper tip.  Building upon that theme, here are some tips that specifically have to do with salads.

  • When cutting lettuce don't use a steel blade.  Instead, tear the leaves or use a ceramic or plastic knife so the green doesn't turn to brown.
  • Leave a damp paper towel or slightly damp rag in a ziptop bag with lettuce so that it doesn't dry out.
  • When dressing a salad, mix or put the dressing in bottom of bowl and toss salad in it so as coat all the ingredients evenly.
  • Less is better than more for dressing a salad.  You can always add more at the table if needed.
  • A sprinkle of salt on a salad makes a world of difference.
  • Edible flowers not only add beauty to a salad but also nutrients.  Pansies, nasturtiums, marigolds, herb flowers, and roses all can be eaten. 
  • Herbs add flavor without adding calories to salad or dressing.
  • Slightly undercook pasta for a pasta salad. 
  • If using a vinegar based dressing on any pasta, rice, potato, grain, etc. salad, dress the salad while it's warm. The potatoes, etc. will soak up the flavors better.
  • Store woody herbs (rosemary, thyme, etc.) in a glass filled with water on your window sill.  For softer herbs (cilantro, basil, etc,) wrap in a damp paper towel in a ziptop bag in the fridge.
This is part of Works for Me Wednesday.


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