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6 Important Salad Cooking Tips

These tips will definitely come in handy!

  1. The carotene contained in carrots is converted into vitamin A in the human body, which is why it is called provitamin A.
  2. By changing the dressing, you can radically change the taste of the salad.
  3. Parsley and celery greens serve not only for decoration, but also for fortification of various dishes.
  4. Salads from delicate ingredients are not mixed with a spoon, but gently shaken.
  5. If you boil unpeeled potatoes in salted water, the skin will not burst.
  6. Chopped onions wilt quickly and lose their aroma, as the essential oils they contain are very volatile.
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Cooking Tips

6 Useful Salad Cooking Secrets

These tips will definitely come in handy!

  1. If you want the vinaigrette to acquire a delicate and pleasant taste, pour a tablespoon of milk into it and add a teaspoon of sugar.
  2. Lettuce with mayonnaise and vinaigrette will taste especially good if you put a lemon crust in them for a short time before serving.
  3. Vegetable salads are seasoned with mayonnaise, sour cream or vinegar just before meals, since after 2 to 3 hours they lose almost all their nutritional value. It is not necessary to cook a salad for several days and it is not tasty and has little benefit.
  4. Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added (salt does not dissolve in oil).
  5. Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
  6. A “fan” of cucumbers will greatly decorate the salad. Cut strong small cucumbers lengthwise into thin slices and straighten – here’s a “fan” for you.
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Cooking Tips

7 Useful Salad Cooking Tips

Vegetables, due to the presence of organic acids and essential oils, have a pleasant taste and allow you to diversify your food.

  1. The daily use of bell pepper has a beneficial effect on the state of the body, since this fruit contains calcium, magnesium, phosphorus, iron, aluminum, as well as vitamins B1, B2, C, PP, etc.
  2. Vitamin A and carotene are preserved when vegetables are cooked, but are destroyed by acid.
  3. To carefully remove the core from tomatoes, it is recommended to use only sharp, thin-bladed knives.
  4. The flavoring qualities of salads largely depend on the dressing. They are seasoned with mayonnaise, sour cream, lemon juice or vegetable oil.
  5. For dishes with radish, it is advisable to serve sauces with a base of vegetable oil.
  6. The contrasting combination of yellow, green and red bell peppers, as well as white pieces of feta cheese will give the salad an appetizing look.
  7. Fresh peeled vegetables should be thoroughly rinsed under cold running water before slicing.
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Cooking Tips

10 Important Salad Cooking Tips

If you want to cook the most delicious salads, then we recommend heeding these tips!

  1. To store an incomplete onion, grease the incision site with oil or fat.
  2. In order not to “cry” when peeling an onion, you need to peel it under running cold water, or just dip a knife.
  3. So that the knives do not smell like fish or onions, they are rubbed with salt or vegetable oil.
  4. Before cooking, mustard and horseradish must be lightly scalded with boiling water, this will remove the unpleasant bitterness.
  5. Sorrel is very poorly preserved, so it is best to use it on the day of harvest.
  6. Parsley can be rinsed not with cold water, but with warm water. This will make it even more fragrant.
  7. Parsley, celery and dill are best cut and not chopped; chopped greens quickly release and lose aromas.
  8. A few drops of fresh lemon juice added to frozen vegetables and fruits give them freshness and juiciness and improve the taste.
  9. It will be easier to peel potatoes “in their uniforms” if they are poured over with cold water immediately after boiling.
  10. Grated raw potatoes will darken less if you add a little warm milk and grated onions to them.
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10 Cool Salad Cooking Secrets

Want to make the most delicious salad? Then these secrets will definitely come in handy!

  1. To make the vegetables softer and tastier, you need to add a little sugar to the cooking water.
  2. It is better to cook vegetables for salads in a peel, because vitamins are better preserved in them.
  3. To reduce the loss of vitamins, vegetables should be placed in boiling water and cooked in a sealed container.
  4. Coarsely chopped vegetables lose less nutrients and vitamins.
  5. You cannot cook different vegetables in the same dish, as they lose their taste and color.
  6. All vegetables except beets and green peas should be boiled in salted water.
  7. Boiled vegetables should be immediately discarded in a colander, with the exception of cauliflower.
  8. It is better to serve vegetable dishes immediately, otherwise nutrients are lost in them.
  9. Freshly frozen vegetables should be immediately placed in boiling water to preserve more nutrients.
  10. Excessive bitterness of onions can be removed by cutting them into noodles and pouring cold water over them for a while.
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Cooking Tips

9 General Salad Cooking Tips

Very important tips that will definitely come in handy!

  1. Any vegetables are suitable for salads: fresh, boiled, pickled, salted, as well as fruits (fresh, canned, dried). For meat salads, boiled meat, eggs, ham, sausage are used.
  2. When preparing salads, vegetables are thoroughly washed: roots – with a brush, lettuce, spinach and sorrel – in a spacious dish in cold water “afloat”. The water is changed several times, while taking out the leaves.
  3. The salads are served nicely and neatly to whet the appetite. Place them in a salad bowl or on a dish without pressing or smoothing the surface.
  4. The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
  5. The salad is first mixed with sauce or dressing in a bowl or saucepan, and then transferred to a salad bowl so that the edges remain clean. The finished salad is poured on top with the remnants of the dressing and decorated.
  6. The components of the salad can be placed in a salad bowl or dish in layers, without mixing them, and pour the sauce on top. It depends on the type of salad.
  7. Beans for salad will cook faster if you add a little sugar to the water.
  8. If raw onions are used in the salad, then it must be finely chopped, put in a colander, rinsed with boiling water and immediately cooled with cold water. This will make it tastier, and the unpleasant smell will disappear.
  9. Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
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10 Useful Salad Cooking Tips

Useful tips when preparing salads to make the salads tasty, beautiful and healthy.

  1. All vegetables for the salad must be cooked separately. Cooked together, they lose their taste and color.
  2. In many salads, potatoes are one of the indispensable ingredients. For this purpose, it is better to cook it in a peel. Beforehand, the tubers must be thoroughly washed (preferably with a brush), filled with hot water, salt (for 1 liter of water – 10 g of salt), brought to a boil and cooked under a lid over low heat until tender. The cooked tuber is easy to pierce.
  3. Potatoes for salad can be boiled with the addition of a tablespoon of vinegar. In this case, it does not darken.
  4. You can steam the peeled potatoes, and to raise the temperature, add 1 – 2 tablespoons of salt to the water.
  5. Fresh vegetables and herbs that make up salads must be washed very well (it is better to wash greens in a large amount of water – afloat). First, they need to be poured with cold water and kept for several minutes so that the motes and sand are soaked. Washed and sorted vegetables and herbs should be rinsed again with water.
  6. The ingredients in salads must be absolutely fresh and well chilled.
  7. When preparing salads from raw vegetables, washed vegetables should be cut immediately before meals and immediately poured with lemon juice or vinegar, which retain vitamin C. A green salad, cut and left in the sun, loses 70 – 80% of its vitamin C in one minute.
  8. Salads will be tastier if the potatoes are boiled in a little water.
  9. Boiled beetroot cut for vinaigrette, before combining with other vegetables, should be greased with vegetable oil, then the vinaigrette will turn out to be more beautiful.
  10. Cucumbers for salad may not be peeled, but they must be washed thoroughly. This should be done just before serving to keep the cucumbers fresh.
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13 Useful Life Hacks To Make Salad Without Problems

Cooking salads is not difficult. But this process can be made even easier and more convenient. There are many helpful hints and tips for cooking, cleaning, slicing and stacking food. Today we will introduce you to the most interesting life hacks.

  1. To arrange a salad “like in a restaurant”, you can use an ordinary plastic water bottle as an improvised means. It is cut off at both ends – a tube is obtained. The form is placed on a flat plate and the products are laid out in the desired sequence. Pick up the tube with a gentle scrolling motion.
  2. Before grating the cheese, grease the grater with vegetable oil. As a result, the pieces of cheese will not stick together, and the grater can be easily washed.
  3. If you need to coat a layer of cheese in a salad with mayonnaise or sour cream, but first, it is better to gently crush it with wet hands. In this case, the grated cheese will not stick to the spoon, and it will be convenient and easy to grease.
  4. If the greens had time to wither by the time the salad was prepared, then you can reanimate them by alternately lowering them into hot water and immediately into cold water.
  5. For salads, potatoes are often boiled in their skins. To prevent the peel of this vegetable from cracking, it is recommended to add vinegar to the water – just a few drops.
  6. Beets for salads are usually cooked for a very long time – about two hours. To shorten this time, boil the beets without vinegar for 50-60 minutes. After that, the hot broth is drained and the vegetable is poured with new cold water. Another 20 minutes and the beets are ready.
  7. Carrots and green peas will retain their beautiful vibrant color when boiled in sweetened water.
  8. So that in the morning after eating garlic salad you do not smell of its smell, you need to remove the green sprout from the garlic cloves during cooking.
  9. The onion will not slide on the cutting board when finely sliced if you leave a “tail” on it from which the green feathers grow. For it, you can hold the onion, and then discard the “tail”.
  10. Small onions and garlic are sometimes poorly peeled. To facilitate this matter, they are first immersed in water for a couple of minutes.
  11. It is preferable to cut raw vegetables on a plastic cutting board, as it does not absorb juices, unlike wooden ones.
  12. If mayonnaise is not at hand, then it can be made from sour cream. To do this, add the yolk of a boiled egg and a spoonful of mustard to it. The yolk is thoroughly ground, and the mustard is added to taste.
  13. To clean boiled eggs without any problems, you need to add salt to the water when boiling them. As a result, the shell will peel off easily.
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Otsu – The Trendy Noodle Salad from Japan

Tomatoes, lettuce leaves, mozzarella & co. have to watch out now because a Japanese noodle dish is currently conquering the world: Otsu – a salad that puts the taste buds in ecstasy and is child’s play to prepare. The hype surrounding the traditional soba noodle dish is spreading like a virus on social media. There is hardly a blogger who hasn’t tried Otsu and new fans are joining them every day.

This is Otsu:

The basic ingredients are simple: Japanese soba noodles meet coriander, cucumber, and crispy tofu – refined with oil, vinegar, soy sauce, and sesame. The result is Otsu, a vegan salad for practically every situation, because it tastes great both warm and cold, making it the perfect gift for a picnic or visiting friends.

This is why Otsu is healthy:

The main ingredient in otsu is, of course, soba noodles. The Japanese variety is made from buckwheat and is therefore gluten-free. If you want to be sure that the soba noodles in the Asian store really do not contain gluten, you should take a look at the list of ingredients on the packaging before buying.

The pseudo-grain variety contains a lot of protein as well as potassium, iron, and magnesium. The latter mineral is u. a. important for muscle relaxation and energy metabolism. Due to its high protein content, tofu is a popular food for vegetarians and vegans. The soy protein is better digestible for humans than other vegetable proteins and contains all essential amino acids.

The Otsu Recipe:

Depending on personal taste, an otsu can of course be less spicy or prepared without coriander. Here are the ingredients and the quick six steps to Otsu Salad:

For the Otsu dressing:

  • 1 thumb-sized piece of ginger
  • Zest 1 organic lemon
  • 2 tsp honey or agave syrup
  • 1/2 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 60 ml brown rice vinegar
  • 80 ml soy sauce
  • 2 tbsp olive oil
  • 2 tbsp sesame oil

For the otsu salad:1/2 bunch coriander

  • 3 spring onions
  • 1/2 cucumber
  • 300 g soba noodles
  • 4 tbsp sesame seeds
  • 300 g firm tofu

The preparation:

  1. For the Otsu salad dressing, grate the ginger and mix with the zest of the lemon, honey (or agave syrup), and cayenne pepper. Then stir in lemon juice, salt, rice vinegar, soy sauce, olive, and sesame oil.
  2. For the otsu salad, wash the coriander, spring onions, and cucumber. Roughly chop the cilantro and set aside a handful for garnish. Cut the spring onions into fine slices. Halve the cucumber lengthways, deseed and cut into thin slices.
  3. Cook the soba noodles in plenty of boiling salted water until al dente, about 4 minutes. Then drain, rinse with cold water and drain.
  4. Toast the sesame seeds in a dry pan until fragrant, then set aside.
  5. Dry the tofu and cut it into small cubes. Then fry in a pan with a little oil until golden brown on all sides.
  6. In a large bowl, toss the soba noodles with the vegetables, cilantro, and dressing. Then add the tofu and garnish with the remaining coriander and sesame seeds.
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Mason Jar Salad: The Salad Trend from The Screw-Top Jar

Grandma’s mason jar is celebrating its renaissance as a container for “Mason Jar Salad”. The salad from the jar not only looks good but is also good as a healthy and wholesome lunchtime meal. We’ve rounded up the best Mason Jar combos for you.

“Today I’ll eat a nice fresh salad for lunch” – how often do we start the new working week with this resolution? A new trend from the USA upgrades the salad prepared at home to a small work of art: you are sure to get envious looks when you pull your salad, layered in many bright colors, out of your bag or backpack in a screw-top jar.

The use of a high screw-top jar not only has aesthetic but also practical advantages: All components can be transported together in one container without the green salad becoming limp; because the dressing stays at the bottom of the glass.

How to make your own Mason Jar Salad

The secret to making a salad in a jar that’s pretty and crunchy is layering it right: First, add the dressing to the jar. Then follow all the components that are cut a little coarser, for example, pasta, tofu, potatoes, or chicken. Next, layer chopped nuts, chia seeds, berries, or seeds in the jar. Finally, embed lettuce and sprouts. Screw the lid on tightly and the healthy, homemade lunch is ready!

The highlight of this layering: Now open the glass and put the contents on a plate or in a bowl, the green salad forms the basis and the dressing can be easily spread over all the ingredients.

Three great Mason Jar Salad combos

1. The Hearty: Spinach and Bacon Salad

The building blocks

  • bacon
  • hard-boiled eggs
  • mushrooms
  • Red onions
  • baby spinach
  • Dressing of your choice (we recommend a light mayonnaise dressing)

The preparation

Fry the bacon slices in a pan without fat until golden brown, and drain on kitchen paper. Let cool and cut into bite-sized pieces. Peel the eggs and cut them into not too thin slices. Halve and thinly slice the onions. Roughly dice the mushrooms. Sort the baby spinach, wash thoroughly and spin dry. Prepare the mayonnaise according to the recipe and first pour it into the screw-top jar, then add the eggs and onions. This is followed by the mushrooms, the bacon, and the baby spinach.

2. The Trendy: Kale and Chickpea Salad

The building blocks

  • fresh kale washed, de-stemmed, and finely shredded
  • Canned chickpeas
  • dried cranberries
  • coarsely grated Parmesan
  • to taste fried tofu or chicken
  • vinaigrette

The preparation

Start with the dressing and then layer the coarser ingredients in the screw-top jar. The conclusion is formed by the cranberries, the kale, and the parmesan.

3. The hot one: carrot “noodle” salad with chili sauce

building blocks

  • chili dressing
  • carrots cut into thin strips
  • paprika
  • roasted and cut into small cubes, roasted cashew nuts
  • toasted sesame seeds
  • Salad of your choice

The preparation

First, put the chili dressing in the glass, then the carrots and the pieces of pepper. Layer the cashew nuts and sesame seeds on top. The finale is the fresh salad.

Our conclusion

The great thing about Mason Jar Salad: There are no limits to your imagination. You can combine ingredients according to your mood and conjure up your colorful, individual lunch. Have fun experimenting!

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