Tips for becoming a greens goddess

April 20, 2011 at 6:12PM
Tap your inner jazz musician and improvise when stirring up a vinaigrette.
Tap your inner jazz musician and improvise when stirring up a vinaigrette. (MCT/The Minnesota Star Tribune)

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

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