With the holidays approaching, family holiday dinner menus are being prepared all over the world. No holiday meal is complete without this basic, yet beautiful and delicious meal on the table. In this article, I will teach you how to make a beautiful and delicious tossed salad.
Starting with lettuce, of course. There are several categories from which to draw. Iceberg, romaine and radicchio are a few different choices. You can save money and buy your lettuce from the head. You can also opt for convenience and buy pre-washed bagged lettuce. The darker the green lettuce, the more nutritional value it has. Whatever type of lettuce you want, make sure it’s drained, even if it’s pre-washed. I usually start with Roman.
Wash carefully and prepare additional vegetables. Your choices here are almost endless, for your decisions. Cucumbers are always a crowd favorite. You can serve cucumber salad with or without the skin. You can also decorate the skin by pulling the tines of a cucumber fork lengthwise around the cucumber. Cut the cucumbers and add them to the salad.
I love adding tomatoes to my salads because they add so much color against the green of the lettuce. There are many kinds of tomatoes, and many ways in which they can be tossed into a salad. Grape and cherry tomatoes are so small that they can be served whole in a salad. Not only must it be washed. Cut large tomatoes, either in slices or wedges. Or just as good in a salad. One thing to remember about the sliced tomatoes is that they can be added last if you want to your salad. So if you’re making your salad ahead of time, prepare the strawberries as usual, but don’t add them to the salad until just before serving.
Some other vegetables that I like to add to my salad greens are peppers, celery, carrots, slices or strips, pieces of radishes and chopped green onion The combination of herbs you want is entirely up to you. When I make a tossed salad, I choose herbs that both taste delicious and look beautiful at the same time.
Choose an ornament. It can be garnished or cut into salads. If you use decorations, make sure that they are smart, not that the guests will push them to the sides of the plate. Almost everyone seems to like bits of bacon. Real pieces of bacon are more popular than fake ones. I love sunflower seeds in salads, but they are quite high in fat. You can use delicious roasted soy nuts as a low fat and high protein substitute for sunflower nuts. Croutons and crackers are also standard favorites.
Cheese is a must in a delicious salad shake. I choose my second main course cheese. For example, if I’m serving lasagna, I welcome mozzarella and parmesan cheeses in my salads. For a traditional Thanksgiving meal, I usually use a finely shredded blend of cheddar and Colby jack cheeses. Make sure you don’t put too much cheese on your salad. Like tomatoes, cheese can make a salad. I always like to have extra cheese available on the table, next to all the extra garnished dishes. Put several different kinds on the table including semester on the table.
There are just a few ways to make a delicious tossed salad. This is one of those, and I almost never make the same salad twice. By following the above instructions and guidelines, your tossed salad should be a real crowd pleaser. They are always mine.
