Salad for lunch again? If the thought of it makes you want to tear your hair out, then maybe your approach to salad-making has just been askew. Here are eight tips for making a mouth-watering salad.
Know When to Dress (And How Much)
An overdressed salad is never a good thing. Be careful with when and how much you dress. If you aren’t sure, err on the side of waiting. You can always add more dressing, but you can’t subtract!
Season Your Greens
Salt and pepper are absolute musts for every dish, and salad is no exception! Toss in a few pinches of both, especially with kale or hearty greens, if you’re massaging them with some olive oil.
Play With Textures
Most salads lack one surprising thing: crunch! And there’s nothing worse than a soggy salad. Don’t forget crunchy elements like nuts, seeds, croutons, or even crispy fried onions; all are fantastic options when appropriately balanced with something creamy.
Make Dressing at Home
It’s nowhere near as challenging as you might think to make a dressing from scratch. Even a simple vinaigrette takes only a second to whip up; you don’t need more than some salt, pepper, olive oil, and vinegar of your choice. If you’re in the mood for something creamier, yogurt or avocado-based dressings are also equally simple and made even easier with a food processor or blender.
Get Creative With Leftovers
Not sure what to do with the rest of those canned artichokes? Chop them up and throw them in your salad! Leftovers like rotisserie chicken can go from zero to hero just by tossing them with your greens. Keep your salad recipe flexible, and you’ll see you’ll never get bored with potential options!
Toss In Tender Herbs
Tender herbs like cilantro or basil can brighten up a basic salad. If you have any leftovers, tear off a good handful and toss it in! You can even treat them like a green!
Balance Out Ingredients
You don’t want your salad to have only vegetables, too much meat, or way too much fruit. Think about the main flavors like sweet, salty, sour, umami; do your best to have one of each of these supporting characters to make a more delicious salad.
Make Ahead (Or REALLY Don’t)
Some salads are best enjoyed with a day in the fridge to let the flavors meld. This would include pasta salads, quinoa salads, or anything with a grain that could absorb some of the dressing’s flavor. Conversely, don’t make a salad with delicate greens too early; otherwise, you’ll end up with a soppy, mushy mess! If you’re taking it to work, always put the dressing on the side (you might even want to do a little extra if you have a grain salad to compensate for some of the absorption).
Don’t Overdo How Many Ingredients You Use
If you’re too overzealous with your ingredients, you’ll have a harder time bringing everything into balance. Stick with five or six, not including dressing (or salt and pepper). Sometimes simple is sensational!
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Inflammation occurs when your body reacts to foreign substances. While certain anti-inflammatory drugs can help eliminate inflammation, a diet change can help reduce inflammation and swelling. Here are six anti-inflammatory foods to help reduce knee, hip, and back pain.
6 Anti-Inflammatory Foods for Your Knee, Hip & Back Pain
Experts Warn People to Never Refrigerate These 15 Food Items
Refrigeration prevents spoilage and may extend the shelf life of common foods and other perishable items. While we may innocently store some foods in the refrigerator, you may be surprised that you shouldn’t store all of them, as this may affect their nutritional value, taste, and texture.
Although refrigeration can help preserve certain foods, some items shouldn’t be refrigerated to maintain flavor and freshness. Avoiding these foods can ensure your food stays nutritious, fresh, and flavorful.
Here are 15 food items experts warn people never to refrigerate for optimal flavor and freshness.
Experts Warn People to Never Refrigerate These 15 Food Items
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