Learn how to make unique and delicious salads from scratch in minutes. It is the easiest thing to do.
- Pick your lettuce: Separate each lettuce leaf and put them into very cold water to revitalize the leaf, adding to its crispness. Any lettuce will work, but dark green is the healthiest choice. Also add in two large handfuls of some fresh spinach or basil leaves for added flavor. One head of lettuce should suffice for any type used.
- Add vegetable fillers: Eating just leaves is boring, both to taste and look at. Try to find vegetables that will add a punch of both flavor and color to your salad. Half a minced onion, a large grated carrot and a quarter of a purple cabbage shredded are usually good choices. For something really exotic, try an eggplant roughly diced into large pieces, and then grilled in butter and allowed to cool. Also try one or two sliced bell peppers or pieces from about two fresh mangos. The sweetness of most fruit is a nice touch in a lot of salads, so even try apples (2), mandarin oranges (3) or any berry (1 cup).
- Add a protein: This will add an interesting flavor and texture to the salad. Two or three sliced hard-boiled eggs, a cup of almonds or pecans, 8-10 slices of chopped bacon, two grilled chicken breasts or a cup of salmon flakes are usually a good choice for most salads.
- Find a good dressing: Most people today do not want the fatty, creamy salad dressings we all once ate, but there are many good vinaigrette dressings that taste good with any salad. To make your own dressing, mix 1/2 cup of balsamic vinegar with 1/2 cup of olive oil. Put in a handful of freshly minced herbs, 1 tbsp. of melted honey, 1 tsp. of mustard and a couple twists of ground pepper (which will be stronger than pre-ground pepper). Then mix well and pour over the salad just before serving.