How to Make Perfect Green Salad
Green salads and dressings
I am a green salad addict! A declaration I freely announce when dining with friends! I must have been a goat in my previous life. Cutting up and tossing fresh greens for green salads, and sprinkling them with dressing pumps me up. Salad dressings are also another stuff I concoct. I literally run out of names for my salad fixings! But my credo is — as long as they are edible and fun, there is no need for names.
Anything green is a salad potential
I find green leaves pleasant to the eyes; they smell so good and are mouth-watering — stress on the latter. I may not be able to live with salad alone, but I definitely can have them for lunch and dinner for months on end – no problem! That’s actually a treat. Breakfast? Well, that’s a different story. Maybe that’s what sets me apart from my farmland or meadow brothers and sisters. This photo below is one proof of my green salad addiction! Well, just sharing!
Thinking of green salad from the flea market trip
Decades ago, whenever I go with mom to the flea market, I would linger in the veggie section. The sight of colorful veggies seem to put me in a trance. Now as an adult, I know I could not live a day without vegetables, but I had realized long ago that colorful and green salads are one of the world’s beautiful pleasures – at least for me. I remain the same these days: a vegetable fanatic, a salad addict. However, that does not take me away from having short gastronomical affairs with junk foods and something fried. Aha! In fact, “pakora” is the next item I will share with you. They are fried vegetables! More on that in a little while.
How to prepare ingredients for green salads
Green salads are the easiest meal to prepare; that is according to me! Because most of my friends say that the hardest part in preparing green salads is preparing green salads. Further, they say that the time spent in cleaning the ingredients and cutting them up are not interesting; plus the concern that they might not be able to clean the vegetables enough? Here are a few tips to solve those concerns and more:
- Clean leafy greens, especially lettuce, parsley, coriander, etc. in running water and then dry using kitchen towels. This takes a bit longer, so, if you have a spinner, it is a better idea. Another option is to soak the greens for a couple of minutes in water good enough to cover them and add 1 tablespoon or two of vinegar.
- Wash other ingredients (cucumber, carrots, bell peppers, etc.), pat them dry before cutting.
- If using tomatoes, cut them when last: within the last 15 minutes before serving. Tomatoes lose their freshness very fast, and they tend to limp other vegetables.
- Add the dressing no more than 15 minutes before serving your green salad, otherwise, they the green salad ingredients will limp especially if your dressing has salt.
- 8 leaves of romaine lettuce
- 1 piece medium-sized cucumber cubed
- 1 piece medium sized carrot shredded
- 1 medium green bell pepper
- 1 medium sized red bell pepper
- 2 bulbs green-onion sliced including the whitish part
- 2 medium-sized tomatoes
- 1/4 cup olive oil
- juice of one lemon
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp ground black pepper
- Mix all salad ingredients and sprinkle with dressing about 5 minutes before serving.