Tips on salad making
Selecting top-quality fruits and vegetables is a good start toward a good salad. Fresh food has eye and taste appeal.
Give salad foods the best care to avoid damage and to keep them fresh. If you prepare salad ingredients ahead of time, store them, without dressing, in the refrigerator.
If you plan to use unpeeled fruits or vegetables in a salad, choose those with smooth, tender, colorful skins.
See page [12] for other pointers on selecting fresh fruits and vegetables. You’ll find suggestions for storing them on page [14].
For appetite appeal
Chill ingredients before you mix your salad.
For tossed green salads, tear greens into fairly large pieces. This will give your salad more body.
Always thoroughly drain the greens you use in salads.
Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.
Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.
Drain canned fruits and vegetables before you add them to a salad.