- Include in your salad: leafy tops (celery, radish, carrot), hearty bottoms (broccoli and cauliflower stems), and fresh herbs.
- Add the dressing last. The oil makes it soggy. Plant cells allow water from the vegetables to pass through into the oil of the dressing, making the salad wilt. (oil & water don’t mix)
- Reuse empty spice jars to take your healthy dressings with you wherever you go.
- Soak greens in cold water and gently agitate the water until the dirt and grit settles on the bottom.
- Dry greens completely using a salad spinner or laying them flat on paper towels. Dressing does not stick to wet greens.
- Tear lettuce leaves instead of chopping with a knife. The metal from the knife can cause bruising on tender leaves.
- Use baby spinach, kale, and mustard greens instead of lettuce to boost nutrients in your salad.
- Immerse your vegetables in an ice water bath to crisp them for an irresistible crunch.
- Add an egg to your salad for a quick protein kick.
- Toss the dressing in the salad in a separate bowl before serving to allow for an even coat.
- Add leftover cooked veggies from the previous night, hot or cold to your salad.
Metabolic Medical Center