If you are learning how to make a salad you must know that it is much more than a chunk of head lettuce and a spoonful of dressing poured over it. Vegetables and fruits take on a whole new dimension when served as salads. They have become increasingly popular over the years and with the greatly widened consideration of what makes a salad. A salad can open a meal or be the ending of a meal. A small salad can compliment a hearty meal or it can serve as a main course for lunch or dinner. A salad can even serve as a dessert.
When you mention how to make a salad to someone, the first thing that comes to their mind is the many fresh crisp greens that fill our markets. Crispy lettuce, chicory, romaine, escarole, watercress, celery, cabbage and endive are certainly as popular as ever. Indeed the vogue for the salad bowl has enhanced their favor. Now we are adding to these beautiful greens, orange carrots, the red cabbages, yellow, orange and red peppers and red tomatoes.
Salads depend more on the freshness and quality of raw ingredients than on fancy recipes. If you know how to make a salad you know the best recipe will turn sour with pour quality ingredients. Living in an age when people are consumed in health and also love good food, salads have evolved into a world of its own. No longer, especially in restaurants, are we served a plain simple green salad. If you know how to make a salad, each salad is a work of art containing a variety of greens plus many other ingredients.
When learning how to make a salad, I would say let your imagination go to work. There are not many limitations placed on what ingredients can go into a salad to enhance the flavor. For many years now cooks and chefs have been adding fruit, meat, poultry cheese, fish, seafood, egg, cooked or canned fruits and vegetables and forms of breads like croutons or crackers. Often salads like the ever popular potato salad are added to a green salad to make it special. This is why salads have emerged into entre dishes for many.
When you learn how to make a salad you find that good green salads need to have crisp greens that have been thoroughly washed, dried and refrigerated so they crackle when you eat them. The best way to accomplish is to wash the greens long before you intend to use them in cold running water. If you have a salad spinning basket, remove as much moisture as possible. If a basket is not available, drain the greens in a clean towel. I usually place the greens in a large zip lock freezer bag, close tightly and store in the refrigerator for about an hour before serving.
Drain jar of artichokes saving juice; chop artichokes and put in bowl with juice.
Add remaining ingredients to the bowl; stir to blend and refrigerate until ready to serve.
Each season brings a new harvest of crisp greens to tempt salad lovers. Many are too intense in flavor to use alone, but add special flavor when blended with the milder varieties.
If you know how to make a salad you know that fruit salad recipes are an American creation and their popularity increases every year. Naturally elegant, fresh fruits are natural choices for salads. Their rich appetizing colors and flavors come forward with as little embellishments as possible. New and improved varieties of fruit and the availability of purchasing them have made ideas for fruit salad recipes endless.
A fruit salad can be as simple as cutting two or more different fruits and serving on a small plate or small bowl. Once cut, some fruits like apples, apricots, bananas, peaches and pears begin to darken as cut surfaces are exposed to the air. To prevent this color change brush cut surfaces with lemon juice.
Many learn how to make a fruit salad by adding a juice to a variety of cut fruits. Juices like orange juice adds flavor to the cut fruits but also prevents the fruits from turning color. Flavored gelatin can also be helpful in making fruit salads; just prepare the gelatin and add the cut up fruit or canned fruit. Cottage cheese is an ingredient that lends taste to fruit salads; serve on a fruit plate or stir into salads like the gelatin salad. If learning how to make a salad try adding miniature marshmallows. They are great to mix into fruit salads to make them a little special. The one ingredient that turns any ordinary fruit salad recipe into a delicious dessert is whipped cream. Add a dollop to a fruit plate or stir some into a bowl of gelatin fruit salad and you have a dessert you are proud to serve.
If learning how to make a salad you will learn that just because it is a salad it does not have to be green and leafy or be made from fruit. Seafood salad recipes, meat salads and pasta salad recipes can become versatile appetizers, first courses or suitable entrees. When it is too hot to cook, build a delicious salad from cold turkey, chicken, beef, shrimp or crab. Hot salads can be prepared as a sizzling stir fry served over crisp lettuce bed.
When learning how to make a salad, don’t forget all the rice, pasta and whole grain salads. These salad recipes have taken on a class of their own. They now boast of a variety of fresh ingredients creating intriguing combinations in taste and eye appeal. Many of these salads like Tabbuli and couscous salads derive their unique flavor from other countries. As I have said before, being the melting pot that we are here in the United States, we can enjoy the best flavors from around the world. This is also true in the “salad world”.
When learning how to make a salad, you will find many like the fruit salads are delicious enough for dessert.
Combine and blend all fruit; combine and blend sour cream and mayonnaise.
Mix sour cream mixture with fruit mixture; add coconut and marshmallows.
Garnish top with whipped cream and maraschino cherries.
Learn how to make a salad with Jell-O; it is amazing the different ones with so many flavors can be made.
Dissolve Jell-O in water by stirring; add pineapple juice.
Cool to slightly thickened then whip with beaters; add remaining ingredients and chill.
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