Tips for Making Salads
Brilliantly simple to toss together, salads offer endless scope for kitchen creativity. Side salads are a fantastic way to add seasonal colour and texture to your meal, while some salads are substantial enough to enjoy as a healthy meal on their own. Follow these ideas and tips for great salads, all year round.
- Instead of making a dressing, simply drizzle a salad with a flavoured oil such as walnut or avocado, or a herb-infused oil.
- Prepare your salad just before serving. Most dressings can be made a day ahead.
- Prepare your dressing in a screw-top jar – leftovers are easily stored in the fridge and your dressing is able to be transported to that picnic or barbecue.
- Blanch any hard vegetables (such as broccoli or kale) by briefly plunging them into boiling water, then into cold water to retain colour and halt further cooking.
- For added flavour and sweetness, toss in some fresh fruit, such as strawberries, apple slices or grapes.
- A salad of fruits and vegetables may not need any dressing – just a squeeze of lemon, lime or orange juice.
- Use quality convenience foods such as canned chickpeas or lentils. They don’t need hours of soaking, unlike the dried varieties. Simply rinse, drain and add to the salad.
Find these tips and many more, plus 150 colourful, healthy recipes from cuisines around the world in Seasonal Salads. Available from Reader’s Digest.