Are you a salad lover? Salads have bad reputations for being precisely what they are intended to be, healthy. But they can be delicious too. All salads need are depths of flavors that compliment each ingredient you put in. I’m sharing a few tips I’ve learned through the years that will help make an award-winning salad!
Quality Greens.
We all have our favorite green. Arugula. Spring mix. Boston lettuce. Spinach. Iceberg lettuce. Whatever you choose, the quality of the salad bed is important. Wilted greens will ruin your salad experience. I prefer rich greens like kale or spinach. I’ve found the kale more enjoyable if I cut them into one inch pieces.
My tip: I add some chopped cilantro to the salad bed.
DIY Dressing.
Store bought dressing are great, I always have some in my fridge. Bolthouse Farms Yogurt Cilantro is my favorite. But creating your own opens the door to endless possibilities. Lemon, garlic, oregano, rosemary, olive oil. The world is your oyster! See this nifty salad dressing chart by Jeanine Donofrio.
Add Citrus.
Salads are begging to be doused in citrus, I promise you. If you are feeling adventurous, you can opt out of salad dressing and just use olive oil and lemon. You won’t regret it. It also limits the amount of calories you intake.
Toss the Greens.
I trust your toppings will mingle with the dressing as you eat your salad. But I’m talking about evenly tossing the salad to balance the goodness with the rest of the salad party. In a large mixing bowl toss the salad along with anything else you would like to season with your dressing. Think tomatoes, parmesan, cucumbers or peppercorn.
My tip: Using a spoon will do the trick, but I find mixing it with my hand yields better results.
Play with the Flavors.
Recently, I’ve discovered the joy in pickled produce. Red pickled onions are a house staple and easy to make. For me, the crunch of the greens paired with marinated artichokes gets me every time. Or the saltiness of black olives. The combination of flavors elevates the taste. Don’t be afraid to add different textures. Homemade croutons anyone?
Make it Colorful.
You deserve to eat a pretty salad! Did you know adding pops of color increases its nutritional value? Free bonus points. Some of my favorites are: finely chopped red cabbage, crunchy radishes and shaved carrots.
Do you have a favorite homemade salad? May I suggest this one. Or this anti-salad with curry lentils.
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