Wanting
to make a perfect salad? Then check out these salad helpful tips...
The
ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon
juice, etc.
Make
a quick avocado dressing by combining half an avocado with a cup vinaigrette in
a blender or food processor.
When substituting
yogurt for sour cream in a dressing, use a little less vinegar, as the yogurt is
naturally acidic.
Fruit juices such as
pineapple, orange or mango can be used as salad dressing by adding a little
vegetable oil, a dash of nutmeg and honey if desired. It's delicious on fruit
seafood, or mixed greens.
Cook pasta for salads
very al dente. This will allow the pasta to absorb some of the dressing and not
become mushy.
To unmold a Jell-O
salad, place the bottom of the mold into hot water; hold for about 5 seconds.
Hot pasta can be
combined with vinaigrette, but cool at least to room temperature before adding
herbs and vegetables to keep them from wilting.
New potatoes are best
for potato salad, but if they arent available, use boiling potatoes.
Chill the serving
plates to keep your salad crisp longer.
Potatoes will absorb
more dressing if you dress them hot then refrigerate.
To thoroughly dry
macaroni for salad, pour drained pasta into a large paper towel-lined pan; roll
the macaroni around a bit to get all of the liquid out.
When making potato
salad, marinate still-warm potatoes in a little vinegar and oil; this will add
flavor to the finished salad. Or, dress the potatoes white still quite warm,
then refrigerate to cool quickly.
To prepare iceberg
lettuce, remove outer leaves then dislodge the core by slamming it down on a
hard surface. Remove core by twisting it out then run cold water into core area
to flush out excess water, and separate leaves.
If making pasta
salad, cook until very al dente; the pasta will then be able to absorb some of
the dressing and remain firm.
When using long
noodles, rinse with cold water to remove excess starch to prevent clumping.
To mix greens with
less mess, refrigerate in a plastic bag. When ready to serve, toss with the
dressing in the bag, then transfer to individual serving plates.
