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Tips for Preparing Salad
When preparing salad, you will need some guidelines for making your job is more convenient and saving more time, too. In this section, I shall share you the tips. Tips #1: Saving your time on preparing saladWhen chopping vegetables for salad, always cut extra and store them in zipper-lock plastic bags in the refrigerator. Next time you make a salad, they'll be ready to go. Whenever you can, buy precut vegetables, such as lettuce and lettuce mixes, shredded carrots, shredded or chopped cabbage, coleslaw mix, broccoli slaw, broccoli florets, celery sticks, cauliflower florets, and sliced mushrooms.
You can also buy pre-washed greens for salads, such as arugula, baby lettuces, baby spinach, and whole leaf spinach. Pre-washed greens can be tossed into a salad as is; they usually need no trimming or washing, saving loads of preparation time. Before you go further...
Do you care enough on how you wash the greens, well please be advised that it's not only about watering vegetables. Click here to review how is the proper way to wash vegetable and what salad spinner can do to simplify the work.Tips #2: Alternative for blanching vegetablesBroccoli and cauliflower are often too fibrous and strong-tasting to add to salads raw. Many recipes call for them to be blanched first. It will be more save your time to use frozen and thawed vegetables instead. Or try bagged broccoli slaw from the supermarket. This form of shredded broccoli works well with any coleslaw dressing or tossed into salads.
Tips #3: Alternative for simmering vegetablesInstead of simmering peas before adding to salad, use frozen peas and run them under cold water for 1 minute to thaw.
Tips #4: What should I do with left over saladWhenever there is any leftover salads like meat, fish, pasta, and bean salads, they could be made into great sandwich fillings. Split a pita pocket, stuff with the leftover salad, and garnish with fresh lettuce and chopped tomato.
Tips #5: Fresh is the best!When picking leafy greens at the market, choose whole heads of lettuces, mustard greens, escarole, and romaine instead of "salad in a bag" varieties. You will save money and they will last longer, too. The exception for this is for spinach, which may cost more than the bagged due to the weight of the stems and dirt are usually contain.
Tips #6: Tip for storing greensGreens need air and lacking of air accelerates rusting and rots. To prolong the life of your salad greens, keep them upright, if possible, and in perforated bags. Some storage-bag makers now sell perforated bags that allow air and moisture in and out. But to make your own, put your greens in a seal-able plastic bag and make multiple stabs with a small, thin knife to enable circulation.
Tips #7: No more tears for onionsNo more stinging or burning eyes when chopping onions. Cut them near a flame and the sulfur compounds released from the onions will burn off before they reach your eyes. You can also try lighting a candle near the cutting board.But, don't forget to blow out the flame when finished! :)
You may also be interested in...Fresh Vegetable Salad - Things to knowSalad Dressing RecipeTips for Mixing Juice
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