Fresh foods and veggies contain plenty of healthy nutrients that are good for us all year long. With temperatures rising and salads taking the No.1 spot on the menu for being the easiest to prepare and digest in hot and humid weather, let’s review how to best prepare a fresh salad.
Always buy fresh produce and stay away from precut greens as the leaves start to spoil once they are cut.
If you want to serve a healthy salad, buy the amount you will eat in one or two days, and don’t let leafy greens sit in your fridge for longer periods of time.
Try not to use too much dressing in your salad, and better yet, don’t use it at all.
Strong dressing can overpower your produce and make a salad heavy and sour, as opposed to refreshing and light. Drizzle as little dressing as possible and use red wine vinaigrette. Keep in mind that a salad that contains dressing spoils more quickly than a fresh one.
