Salad Tips & Tricks

• Always add tomatoes just before serving (they wilt the lettuce faster)
• Add fruit to green salads
• Dry the leaves.  Toss with a few paper towels to pick up extra moisture that can wilt greens and dilute dressings
• Match greens with right dressing.  Butter lettuce and tender greens are best with light acidic dressing.  Heavier greens can handle stronger dressings
• Make it bite-size.  Cut all ingredients roughly the same size.
• Let the flavors mix.  When making a dressing, let the acid absorb the seasonings for at least 15 mins before adding the oil
• Toss with your hands; it's the most gentle and gives you the most control
• Take the time to garnish the top.  Presentation is everything
• Toss cut fruit in diluted lemon juice to keep them looking fresh
• Turn a salad into a main dish by adding seafood, meat, chicken, or beans
• Serve pasta or main dish atop a bed of lettuce, sliced avocado, or sliced melon
• Keep cold salads cold (ie anything with mayo) by freezing water in a small sealed Tupperware type bowl (cereal bowl size) and placing the frozen plastic ice cube in the bottom of the serving bowl before piling the salad on top.
• Make a salad look bigger by inverting a plate in the bottom of the serving bowl and piling the salad on top of that
• Make a tossed salad the day before and keep fresh by completely covering in water and storing in the fridge.  Drain well before serving.