Use only well-drained fruits and vegetables and crisp dry greens – fresh, chilled, and colorful.
Plan salads to complement and harmonize with the rest of the meal – a light salad with a hearty meal, a tart salad with fish, a crisp salad with a soft-textured casserole.
Avoid repeating in a salad flavors which are included elsewhere in the meal.
Use just enough dressing to coat each ingredient lightly – too much makes salads limp or soggy.
Keep more than one kind of dressing on hand to lend variety to your salads.
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
firstname.lastname@example.org or call 608-240-9773.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.