Tips for Salads

When you make a salad, first consider its texture and freshness. Choose crispy green leaves and the freshest vegetables - the taste and freshness will affect salad.

Avoid using for salads products that are obsolete in the fridge for a long time. Use only the leaves that have just washed.

Prepare salad products. Dry them well before you chop salad because on wet leaves is not retained dressing.


Buy seasonal vegetables. Asparagus are the most gentle spring, tomatoes are the most delicious in the summer. Always improvise.

Use fresh herbs to create unusual salads, expand their culinary horizons with previously untested ingredients.

Use different types of salad dressing to refresh each salad and give it an unusual flavor. Delicious additions will make your salads amazing.

Make them in advance and store them in the refrigerator no more than two days. One of these interesting additions are of Arab bread croutons.

Cut it into small squares or triangles large.

Arrange them in a baking dish and mix them with olive oil, sea salt and ground black pepper.

Bake at one hundred and eighty degrees to eight minutes to become a golden color. Store in a container when cool.

Bake on a slow fire small pieces of ham or pastrami. When the pieces become crispy, remove them from the heat and when cool, crush them.

Dried cherry tomatoes are also a wonderful addition to salads. Cut a dozen cherry tomatoes and put them in a pan with the cut part up.

Spray a little olive oil and balsamic vinegar, sprinkle with finely chopped garlic, a little salt and pepper. Bake at 150 degrees until they are dry.