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Salad Making Tips

Helpful tips for better salads

By , About.com Guide

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  • The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon juice, etc..

  • Make a quick avocado dressing by combining half an avocado with a cup of vinaigrette in a blender or food processor. Process until smooth.

  • When substituting yogurt for sour cream in a dressing, use a little less vinegar, as the yogurt is naturally acidic.

  • Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired.
  • Delicious on fruit seafood, or mixed greens.

  • Cook pasta for salads very al dente. This will allow the pasta to absorb some of the dressing and not become mushy.

  • Hot pasta can be combined with vinaigrette, but cool at least to room temperature before adding herbs and vegetables to keep them from wilting.

  • New potatoes are best for potato salad, but if they aren't available, use boiling potatoes.

  • Chill the serving plates to keep your salad crisp longer.

    Potatoes will absorb more dressing if you dress them hot then refrigerate.

  • When making potato salad, marinate still-warm potatoes in a little vinegar and oil; this will add flavor to the finished salad. Or, dress the potatoes while still quite warm, then refrigerate to cool quickly.

  • If making pasta salad, cook until very al dente; the pasta will then be able to absorb some of the dressing and remain firm.

  • When using long noodles, rinse with cold water to remove excess starch to prevent clumping.

  • To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates.

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