Perfectly Practical #121 - More Salad Tips

Last week I gave you my super simple summer supper tip.  Building upon that theme, here are some tips that specifically have to do with salads.

• When cutting lettuce don't use a steel blade.  Instead, tear the leaves or use a ceramic or plastic knife so the green doesn't turn to brown.
• Leave a damp paper towel or slightly damp rag in a ziptop bag with lettuce so that it doesn't dry out.
• When dressing a salad, mix or put the dressing in bottom of bowl and toss salad in it so as coat all the ingredients evenly.
• Less is better than more for dressing a salad.  You can always add more at the table if needed.
• A sprinkle of salt on a salad makes a world of difference.
• Edible flowers not only add beauty to a salad but also nutrients.  Pansies, nasturtiums, marigolds, herb flowers, and roses all can be eaten. 
• Herbs add flavor without adding calories to salad or dressing.
• Slightly undercook pasta for a pasta salad. 
• If using a vinegar based dressing on any pasta, rice, potato, grain, etc. salad, dress the salad while it's warm. The potatoes, etc. will soak up the flavors better.
• Store woody herbs (rosemary, thyme, etc.) in a glass filled with water on your window sill.  For softer herbs (cilantro, basil, etc,) wrap in a damp paper towel in a ziptop bag in the fridge.

This is part of Works for Me Wednesday.