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Helpful Tips for Delicious Salads

by: Celebrity Recipes Magazine
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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.

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September 20, 2017

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