Salad Making Tips
-
The ratio for a vinaigrette is typically 3 parts oil to 1 part
vinegar or lemon juice, etc… -
Chill the serving plates to keep your salad crisp longer.
-
Potatoes will absorb more dressing if you dress them hot then
refrigerate. -
Cook pasta for salads very al dente. This will allow the pasta to
absorb some of the dressing and not become mushy. -
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. -
To turn a vegetable or pasta salad into a main dish, add seafood,
meat, chicken, or beans.
B-man 