Celebrating National Salad Week
A salad is always a winning option for a meal or side dish, but even more so during the last week in July, when foodies celebrate National Salad Week. It is a great time to fill up on nutritious veggies and fruits, lean proteins, nuts and seeds, so you don't feel weighed down during the hot summer days. You can add a punch to your salad by getting creative with different combinations and healthy homemade dressings. Here are a few pointers for making fun and healthy salad dressings.
- Make dressing directly in your salad bowl. You can also make salad dressings inside an old fruit jam jar to give the dressing a little sweetness. The same goes for any almost-empty mustard bottle. After shaking the bottle, you can even squeeze your dressing directly on your salad! Of course, you can always use Starfrit's dressing shaker for optimal results.
- Always taste your dressing with a piece of lettuce or other ingredients found in the salad because dressings often taste too harsh by themselves. Sample it before you cover the entire salad.
- Keep the salad leaves crisp by dressing them lightly. Follow this rule of thumb: use a half tablespoon for a side salad and a full tablespoon for a meal.
- Try different oils and types of vinegar for your vinaigrette such as red wine vinegar, balsamic vinegar, apple cider vinegar, sesame oil, coconut oil, etc.
- Make sure to include lemon juice or the juice of any citrus fruit to give the salad more taste with zero calories! Use Starfrit's Citrus Squeezer or Sprayer & Juicer to extract the juice easily.
- Greek yogurt can act as a great base for any salad with its creamy texture and high protein content.
- Take the dressing out of the fridge at least 10 minutes before salad preparation. Dressings always taste better at room temperature.
- Make a double batch of dressing so as to use leftovers for marinating meats, dipping vegetables, making pasta salads, etc.
- Include leftovers from previous salads to mix even more different tastes.