Tips for Tossed Salads
1st January 2007
Always handle salad greens with care.Wash well, drain, and dry greens before storing; chill well before using.
To core lettuce, smack head stem end down on counter top. Then twist core out.
It is better to tear greens into bite size pieces instead of cutting to aviod bruising with knife.
Do not use cut up tomatoes for tossed salads since their juices thin the dressing and wilt the greens. Use them only for garnishing the salad bowl.
Select only firm, hard, green cucumbers. The skin should have a slight sheen, but if it is highly polished, it is probably waxed and the skin should be removed.
Use wild greens such a dandelion, sorrel or winter cress for a different flavor and texture in tossed salads.
If you were interested in Tips for Tossed Salads, you may also be interested in:
Vegetable Shortcuts: Pre-cut vegetables and stir-fry vegetable packages (produce and frozen aisles) Pre-washed vegetables from grocery salad bar, including pea pods, Chinese cabbage, bok choy, bean sprouts, baby...
Commercially-Canned Vegetables: Canned vegetables are an indispensable convenience for busy cooks. Choose cans without dents, bulges or leaks. Heat canned vegetables, undrained, until hot; drain before serving....
Grapes: While this popular fruit is available year-round, fall is the harvest season for some of the most popular types including Thompson seedless and the red...
Meat Shortcuts: Pre-cooked beef roast, roasted whole chicken, fried chicken pieces and smoked salmon (slice and use for fajitas, soups, salads, sandwiches and casseroles) Canned salmon, clams, tuna,...
Storing Foods at Room Temperature: Foods Length of Time Storage Tips ...