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.