prepare easily – you eat like in a restaurant

Sometimes a homemade salad doesn’t taste as good as a restaurant one. A food production expert shares simple rules for improving salads and recommends trying homemade dressings.

A good salad begins with proper preparation – it is very important not only to thoroughly wash the vegetables, but also to dry them properly. Lettuce leaves can shrivel and lose their crispness if they are wet.

It is important to use different vegetables in the salad so as not to be afraid to mix different flavors and textures – they reveal themselves when the latter are mixed with each other.

There are several types of different greens that you can use when choosing lettuce leaves. Romaine or iceberg lettuce is ideal for crunch, which can be mixed with arugula or spinach – the latter has a peppery taste. Although stores often sell pre-mixed salad leaf kits, it’s easy to make at home.

“In summer, shoppers will find a huge selection of fresh vegetables in stores. Already in early spring, some vegetables are transported directly from Lithuanian farms. In the warm season, not only vegetables are popular, but also various salad seasonings – sauces, oils and vinegars, mustard, sprouts or seeds,” says Ernesta Dapkiene, director of communication and image department of Maximos.

E. Dapkienye observes that the increase in sales of balsamic vinegar, grain or Dijon mustard and various vinegars in the summer can also be identified with the grilling season: “Although these are common ingredients in salads, they also work well when marinating meat. , fish or vegetables”.

The taste is determined by the ingredients of the salad

The taste of the salad is determined by its prepared and served ingredients. Spices should be used not only for sauces, but also for vegetables. Chopped and potted vegetables should be sprinkled with salt and pepper before pouring the sauce.

According to Brigitta Baratinskaite, production director of the Food Department of the “Maxima” trade chain, when seasoning salads with herbs, it is better to use fresh herbs – coriander, parsley, mint or basil, rather than dried spices.

“Salads can be seasoned not only with fresh herbs, but also with seeds and sprouts – they diversify the taste palette and provide useful nutritional properties. If you like a spicy and spicy taste, use onion or mustard sprouts. Great for sunflower or broccoli sprouts for their mild flavor and crunchy texture. Roasted sesame or hemp seeds perfectly complement the salad, if you want crunchy, fried sunflower, pumpkin seeds or cashews,” says B. Baratinskaite.

Homemade salads are the indispensable flavor element that takes homemade salads to the next level. Homemade sauce made from fresh ingredients is a source of vitamins and antioxidants.

Although many salad dressings can be stored in the refrigerator for several weeks after preparation, B. Baratinskaite advises to prepare and serve this dressing as fresh as possible, because then the ingredients retain more of their positive properties and do not lose vitamins.

She suggests trying five salad recipes that can be prepared in five minutes.

Herb sauce

You will need:

  • a handful of parsley,
  • half a handful of mixed other fresh herbs (coriander, thyme, basil, mint, sage),
  • 6 tablespoons of olive oil,
  • 2 tablespoons of apple cider vinegar or lemon juice,
  • 2 tablespoons of honey or maple syrup,
  • 2 teaspoons dijon or mustard
  • half a teaspoon of salt.

We produce

Mix all the ingredients with a mixer until smooth. Taste, add more salt, vinegar or honey if needed. The sauce can be stored in an airtight container in the refrigerator for up to two weeks. Shake before serving as the herbs will sink to the bottom.

Garlic sauce with green lemon

You will need:

  • 5 tablespoons of olive oil,
  • lime peel,
  • 4 tablespoons fresh lime juice
  • chopped garlic cloves,
  • 2 tablespoons of honey
  • 2 tablespoons of heavy cream,
  • Salt and pepper.

We produce

Put all the ingredients in a blender and add salt and pepper. Beat until smooth and creamy. Refrigerate until salad is ready. The sauce should be consumed within three days.

Yogurt sauce

You will need:

  • 200 g of Greek yogurt,
  • 4 tablespoons of olive oil,
  • 4 tablespoons Dijon mustard,
  • 3 teaspoons of honey
  • 2 tablespoons of lemon juice
  • 2 tablespoons of apple cider vinegar,
  • chopped garlic cloves,
  • Salt and pepper.

We produce

Mix all the ingredients in a bowl. If the sauce is too spicy, add another teaspoon of honey. Store leftover salad dressing tightly covered in the refrigerator for up to 10 days.

Balsamic Vinegar Vinaigrette Dressing

You will need:

  • 4 tablespoons of balsamic vinegar,
  • 4 tablespoons of olive oil,
  • 2-3 tablespoons of honey,
  • 2 teaspoons Dijon mustard,
  • half a teaspoon of dried thyme,
  • 1 clove of garlic,
  • Salt and pepper.

We produce

Put all the ingredients in a blender, season with salt and pepper and blend until smooth. Refrigerate until serving. Can be stored in an airtight container in the refrigerator for up to two weeks.

Walnut curry sauce

You will need:

  • half a can of coconut milk,
  • 4 tablespoons fresh lime juice
  • 2 tablespoons of natural nut butter,
  • 2 teaspoons of red curry paste,
  • chopped garlic cloves.

We produce

Place all ingredients in a blender and blend until smooth. The sauce can be stored tightly in the refrigerator for a week.

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