Salad Greens – It’s Not What You Think!

50 easy to make salads Most can be made in less than 5 or 10 minutes.

Making a healthy, tasty fresh salad. Your first task is to get all those preconceived ideas out of your head of what vegetable(s), fruit and what salt ridden, fat filled, unhealthy supermarket (Insert Brand) dressing it takes to make a salad.

Salads can be as simple or as complicated as ‘You’ make them. I will do my best to convince you to Never, Never Ever buy that watery tasteless Iceberg Lettuce again. It is totally worthless for use in a salad and is best served to your chickens or pigs.

Add taste to your salads. Use only fresh out of your garden ingredients are best, however that is not always an option.
Select fresh crisp salad greens, use a large selection of assorted color and textured greens. Don’t ever buy that stuff… in sealed plastic packages. If you want to grow bacteria that would be a good way to do it!!
Wash greens well and remove as much water as you can before using them in making your salads.
You do not need a lot of anyone type vegetable for your salads. A small amount of many vegetables / greens this will make the best tasting salads. Tear, rip and cut salad ingredients into bite size ‘No’ smaller.

A Green Salad
The “green salad” or “garden salad” is most often composed of leafy vegetables such as lettuce varieties, spinach, arugula and such. Due to their low caloric density, green salads are a common diet food. The salad leaves may be cut or torn into bite-sized pieces and tossed together, or may be placed in a predetermined arrangement, composed salad.

Vegetables Salad
Vegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, sweet, green and red bell peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as olives, artichoke hearts, roasted green or red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, salmon, shrimp), are sometimes added to salads.
Nuts raw, roasted or toasted like almond, pine nuts, pecan and walnut half’s can add a lot of flavor and excitement to your salads. Use caution adding peanuts, many people are allergic to peanuts.

Salad dressings, keep them simple and healthy by using only the best quality natural ingredients. Extra Virgin Olive oil, highest quality red or white wine vinegars. Fresh herbs like basel, oregano, garlic cloves, chives, fresh ground pepper corns and such.

A very good starter dressing can be made from 1 part wine vinegar added to 3 or even 4 parts extra virgin olive oil. Add herbs and spices that you and your family like. fresh squeezed lemon and or lime juice will always add a new flavor to any salad dressing. Don’t try to take a short cut and use that yukky bottled lemon or lime juice! Remember a little lemon or lime juice goes a long ways. Don’t over use citrus juices.

Why is common sense so uncommon?
Don’t be shy. Leave me your comment(s)


One response to “Salad Greens – It’s Not What You Think!

  1. Congratulations on your nomination for the Versatile Blogger Award. You provide such a wide range of information to gardeners and people with small holdings. Keep up the good work… SJ


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