The salad days of spring and summer are almost upon us. Here are some ways to make the most of them:
• When preparing lettuce for a salad, gently separate the leaves and wash well in a basin of cold water, then drain in a colander. If desired, spin dry in a lettuce spinner, or drain in a colander for a couple hours, and then wrap in towels and chill.
• Remember to pour the salad dressing with restraint, using about 1/4 to 1/3 cups for four servings.
• Dress salads at the last minute, just before serving, to avoid a wilted, limp offering.
• Don't forget that both homemade and store-bought salad dressings taste better at room temperature. Remove salad dressing from the fridge and let warm up a bit before drizzling over the salad.
• Serve the salad pronto to prevent leaves from become limp and withered.
JOYCE WHITE
