I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boun
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dre
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) f
When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves. I can't grate tomatoes. No matter ho
I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I c
If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute
Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some s
When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the chee
Many recipes for potato salad state that one should place the salad in the refrigerator after preparing. Some recipes state that one hour is enough. Others ask
I often make salads with lettuce and a few vegetables (perhaps some of carrot, celery, bell pepper, cucumber, tomato, green beans, snap peas). I can plan the in
I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just cou
I have noticed that most people in the US serve the salad course before the main dinner course. However, my Italian relatives and my boyfriend's Italian relativ
When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the stora
The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to
I found this open-faced sandwich-like creation in several French-style bakeries in East Asia. The bottom is a narrow piece of toast. On top of this toast the d
I made about a gallon of dressing today from Kraft mayo, apple cider vinegar, and sugar. What is the shelf life of this? Also, what is the shelf life of balsa
Almost every salad recipes I've read needs some oil. What's its effect on vegetables? How does it change the flavor? If oil is not used for the taste, why is
Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an el
Its a sauce that contains lettuce and vinegar to eat with roast dinner and can be eaten with chips and cold meat in Newcastle, UK.
This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it