Salad TipsBy Toni Fiore • Sep 1st, 2006 • Category: Salads and Dressings, Vegetarian Tips Print
How many times have you thought about making a quick salad, only to find that you weren’t up to all the prep work? This is one of the reasons why packaged salad greens are becoming more popular in supermarkets. The trade off, however, is that these greens generally cost at least twice as much by weight and use excess packaging.
The answer is to prepare and wash salad and herb greens prior to storing them. We all know if you have your greens prepped and ready to go, when hunger strikes, you are more likely to reach for a salad before something less nutritious, and you are twice as likely to serve greens and use fresh herbs with a meal if they’re ready to use.
The trick is to wash and store them properly to avoid rot or wilt. Salad spinners are a great kitchen tool, and one of those gadgets that I think makes food prep easier and can actually save you money in the long run.
After washing your salad or herbs, give them a couple of good spins to extract as much water as possible. Next wrap the salad or herbs in clean toweling (whether paper or cloth) and place the wrapped greens in a durable plastic storage bag, then keep them in your refrigerator storage drawer. Sometimes, I’ll divide the greens into portions so I don’t have to keep going in and out of the same bag. This method keeps healthy greens prepped and ready to go in a moments’ notice, extends the life of your produce, and will help save time, money, and your health.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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