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10 Cardinal Rules of Salad Making

Updated on March 1, 2013

10 Cardinal Rules of Salad Making

1. Select the freshest, top quality salad greens, using two or more varieties for contrast in flavor and texture. Remember, salad greens include other things besides lettuce.

2. Wash and trim greens under cold running water, being careful not to break the veins. Do not soak.

3. Drain the excess water and pat the washed greens with a clean towel or whirl them in a salad basket.

4. Arrange the greens loosely in a bowl, so any excess water drains from them and allow them to crisp.

5. Chill salad ingredients in their ready state at least 24 hours before combining and serving.

6. Break or tear pieces of the different greens into bite-size pieces.

7. Chill salad plates or bowls in refrigerator at least five hours before serving time.

8. Chill salad dressing 2 or 3 hours.

9.  Toss salad or combine salad ingredients and dressing just before serving.

10.  Make salads more appetizing by using colorful garnishes such as: tomato wedges, hard boiled eggs, ripe olives, avocado slices, croutons, sliced radishes, green/red/orange/yellow pepper, or asparagus.

Here is a cool salad dressing that is fruity and tangy at the same time.

 Lemon-Orange Dressing

Preparation:  Mix ¼ cup orange juice, ¼ cup lemon juice and 2/3 cup salad oil.

 This smooth dressing is delicious over fruit salads as well as mixed greens.

Sherry-Garlic French

Preparation:  Mix together 2 tablespoons water, 2 tablespoons dry sherry, 2 tablespoons vinegar, and 2/3 cup salad oil.


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