How to Make Quick Salad Recipes

Learn how to make quick salad recipes. They are the most versatile foods that a cook can prepare. If learning how to make salads, green salads can be the perfect start, finish or accent to any meal.

When we first think about salads, the fresh greens and vegetables come to mind. A greater variety of greens are now available in our markets than ever before.

In recent years with a heightened popularity has come greater thought as to what makes a good salad. Instead of using one type of greens two, three or more are being added into our salad bowls. Some of the lettuces are Bibb, iceberg, leaf, romaine or the mix of baby greens. Other greens consist of Chicory, Chinese cabbage, dandelion, escarole, kale, parsley, spinach or watercress. These combinations add different textures, color and flavor.

How to Make Quick Salad RecipesHow to Make Quick Salad Recipes

When learning how to make quick salad recipes and choosing greens, look for fresh, crisp and chilled ones. Always look carefully for wilted or discolored leaves in the lettuce. Pick out firm heads of lettuce and cabbage. Salad recipes are a good place to get in the raw vegetables so strongly recommended by nutritionists. In order to maintain the nutritional value, the vegetables should receive immediate attention after purchasing them and stored in a cool place.

Before serving, the washing of the salad greens is a very important task. It is best to use a large container. Place the greens in and cover with fresh cold water. Gently swish them around and drain the water. Repeat this process again and drain thoroughly. For heads of lettuces and cabbage, run a pan of water and add a little salt. Dip the heads into this. The salt will help to bring out any hidden bugs under the leaves. Then rinse the heads again in cold fresh water. If you are preparing these ahead of time place them after draining into a sealed plastic bag and place in refrigerator. This actually makes them crisper. The secret of a successful salad is thorough chilling and crisping of all ingredients.

When I worked at Disney, they had a rule to cut or tear everything into bite size pieces. I like that because it is easier for your guests to eat. Although cutting is faster when preparing a lot of salad greens tearing is really better. Tearing avoids bruising the leaves from the knife. NOTE: Never add the dressing until ready to serve unless a recipe specifically tells you to do so.

As you are learning how to make quick salad recipes, the eye appeal is very important. A colorless salad can be improved by adding radish roses, celery or carrot curls. The salad bowl that you choose also adds to the eye appeal. For special occasions I prefer a crystal glass bowl. It lets the guests marvel at the beautiful colors of vegetables throughout the salad. The way you arrange the mixture and the way you garnish the top should be considered for the beauty of the salad.

A before the meal appetizer salad can be served such as the caprese salad. For a side dish to the meal a small simple toss salad made up of lettuce, a little shredded red cabbage, a few grated carrots and a cherry tomato blends well. Remember for appetizers and a meal side, keep the salad small and simple.

Salads have become a popular main meal attraction. This probably started with the chefs salad which is still one of my favorites. Many chefs were competing for their original chefs salad with their own unique ingredients. My favorite had all the mixed fresh vegetables, ham, and cheese and was served with a scoop of cottage cheese and a special thousand island dressing. I still make them and they are still good! With a main course salad, remember that it should contain some protein rich foods such as chicken, fish, meat or cheese; Often a combination of these foods. Meats can be marinated for more flavor and added to the salad right before serving.

Americans have begun implementing many fruit salad recipes in the diet, including many delicious congealed salads. Almost every fruit is now available in our supermarkets at our fingertips to use in these salad recipes. These are so refreshing especially in the summer and can be presented in many beautiful ways.

The following are a few tips to help handle and prepare a salad.

  • Always handle salad greens with care.

  • Wash well, drain and dry as much as possible before storing; chill well before serving.

  • It is better to tear greens over cutting them.

  • It is best not to cut up tomatoes and mix with a salad;

  • Better option is to use cherry or grape tomatoes or garnish only the top of salad with cut tomatoes.

  • Cucumber should be firm and hard. If they are waxed, the peel should be removed.

  • Vary greens for different flavor, texture and color.

  • Fresh onion juice will remove onion scent from hands.

  • Never soak vegetables after slicing; they will lose much of their nutritional value.

  • Fresh vegetables require little seasoning. If the vegetable is old, cook it and dress it up with a sauce.

  • To avoid tears when cutting onions, try cutting them under cold running water or place them briefly in the freezer before cutting.

  • Perk up soggy lettuce by soaking in a mixture of lemon juice and cold
  • water.
  • Vinegar can remove spots caused by tomatoes; Soak with vinegar and wash as usual.
  • Keep bean sprouts and jacama fresh and crisp up to 5 days by submerging them in a container of water and refrigerating them.
  • Fruit salads will look perfect when you use an egg slicer to make slices of strawberries, kiwis or bananas.


Avocado Salad RecipeAvocado Salad Recipe

If you like avocados, you will find this one of the best salad recipes for an appetizer or side salad.

  • 1/3 Cup olive oil
  • 2 Ounces blue cheese
  • Juice of ½ lemon
  • 1/4 Cup chopped parsley
  • 1/3 Cup wine vinegar
  • ½ Teaspoon prepared mustard
  • Salt to taste
  • White pepper to taste
  • Lettuce leaves
  • 4 Large avocados cut in 1 inch chunks
  • 2 Cucumbers peeled and sliced 

Combine the olive oil, blue cheese, juice, parsley, vinegar and mustard; blend well.

Add avocados and cucumbers to dressing mix; toss to coat.

Line 4 salad plated with lettuce leaves.

Divide salad evenly in each of the 4 plates; serve immediately.


  • ¾ Pound fresh mushrooms
  • 1 Red onion
  • 1 ½ Pounds fresh spinach
  • 1 Small head lettuce
  • ¾ Pound grated Swiss cheese
  • 2 Cups small curd cottage cheese
  • ½ Pound bacon, cooked crisp and crumbled


  • 1 ½ Tablespoons poppy seeds
  • ¾ Cup vinegar
  • 1 ½ Cups oil
  • ¾ Cup sugar
  • 1 ½ Teaspoons grated onion
  • 1 ½ Teaspoons dry mustard

Combine all ingredients for dressing and blend well; let stand overnight.
Marinate mushrooms and onion in dressing for 2 hours.
Add remaining ingredients and toss to coat; serve immediately.
Serves 12 as appetizer salad.


  • 1 Cup celery sliced
  • ½ Cup green olives cut in half
  • ½ Cup olive oil
  • 1 Teaspoon salt
  • ½ Teaspoon sugar
  • ¼ Teaspoon black pepper
  • 1 Can artichoke hearts drained 
  • 1 Package (10 ounces) frozen peas thawed
  • Shredded Romaine lettuce

Combine and mix all ingredients EXCEPT lettuce.

When ready to serve line a plate with lettuce; spoon mixture over the top.