- Wait till the last minute to add the vinaigrette. Make sure your green leaves are completely dry, or they’ll repel the dressing. Don’t dress a green salad until you’re ready to eat it – the oil in the dressing will make your leaves spoil faster.
- Veggie salads are affordable. It’s cheaper to buy your salad ingredients weekly at the local farmer markets. In season they are even cheaper, fresher, and you can keep then in the fridge for up to a week stored in perforated plastic bags.
- Start your meal with the salad. Since green salads are low in calories you can eat as much as you want, increasing your sensation of fullness; hence, you will eat smaller servings of protein, carbohydrates, and fat while ingesting more nutrients such as vitamins, minerals, and antioxidants.
- Avoid excess vinaigrette. Depending on the salad dressing recipe you are using, the amount of calories can go up to more than 200 per tablespoon as too much vinaigrette would make your salad unhealthy, on the other hand, adding too little would not spark the flavor in the salad. Strive for balance.
- Buy a salad spinner. Spinning is the best way to wash and remove excess water from salad greens. This process keeps the greens from wilting and enables the salad dressing to stick to the leaves.
- Pay attention to food presentation. A great salad should be appealing to your mouth, nose and eyes. It should be cheerful, colourful, and fresh. Add crunchiness by using toasted almonds. Don’t forget to use herbs (mint, basil, parsley, etc.) to enhance the aroma.
Enjoy your salads to a maximum and eat them on a regular basis. Try new combinations of flavors and textures. Declare “salad season” the entire year and make the salad an irreplaceable dish to your daily menu. If possible, go ahead and try to grow and harvest your own veggies. When your tomatoes are nice and ripe rush back to your kitchen and start planning a salad around it. This is how fun is going to begin!
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