Good Lifestyle

A delicious warm salad is proof that healthy diet does not necessarily have to be an experience without joy. On the other hand, a sick salad is not satisfactory and often leaves you hungry an hour later. We like similar salad chains to celebrate as much as the next person, but if you try to save money, buying a salad for lunch every day will make a serious tooth on your bank account. The good news is that you can make homemade salads quite easily - just as long as you avoid the common traps that will leave your salad Soggy, Bland or both.

We asked the experts from the mostCommon salad errorsAnd they shared their advice on what you should do instead. Follow these instructions and you will be a salad master in no time.

Ready to put these advice with good use? here is30 summer salads that you have to try.

You should never put a big bouquet of vinaigrette on your salad before throwing it, said Gemma Kamin-Korn, chef atBar in Brooklyn. This is especially important if you use a thick dressing.

How to repair it: Dress the bowl, not the leaves. "Surround the perimeter and mix from the outside in, putting the leaves more uniformly," says Kamin-Korn.

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Part of the pleasure of making a salad is that there are so many options, and there will probably be a trial and error period before perfecting a homemade signature salad. But Michelle Minnar, Food Blogger and PhotographerGreedy greedy, Provides that if you experience with too many new ingredients at a time, you could end up with a lunch you have hated.

How to repair it: "Add a new ingredient to a salad to find out if you like it," says Minnar. Continue adding new ingredients one at a time in order to determine exactly which is the culprit if your salad is not tasty.

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Amanda Torres, the executive chief ofPaulette's public market In Chicago, says that if you cut your greens with a knife, you may sneak them.

How to repair it: "When preparing the Greens, pull them out instead of cutting with a knife," says Torres. The use of this strategy means that you will not have a greenery and they will be kept longer .

Whatever you do, be sure to avoid these10 foods you should never add to your salad.

Salads are supposed to be eaten a bite at a time, to cut too much your vegetables or do not make them uniforms of size Create a problem, explains Aleka shunk, food blogger atCooking. "Every piece should have a bit of everything in the salad. Nobody wants a big piece of lettuce or a big piece of onion," Shunk says. "With that saying, no one wants his pieces of onion bitsy, that they can not take with a fork!"

How to repair it: Make sure to cut your greens in addition to all your other vegetables; The salad will be much easier to eat if they are small. "If you have onions, peppers and cucumbers in your salad, try cutting them the same size," says Shunk. "That makes such a big difference."

When you add croutons too early, Shunk explains that vegetable water will be absorbed by bread and turn crumpic croutons.

How to repair it: "Keep the croutons in a separate plastic container or plastic candle and add them at the last minute," says Shunk.

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A salad needs more texture than green and croutons, declares the writer of the recipe and the blogger of foodJim Mumford. Without ingredients that have a variety of textures, your salad will be boring and bleached at best.

How to repair it:Mumford recommends adding ingredients with crunch, chewing (sun dried tomatoes are an excellent option) and something marinated like Pepperoncini. "Perhaps even [Add] the unexpected," he says. "Here in Chicago, we put pasta on our salads and we do not have a shame."

Never add raw onions to your salad without preparing them properly, says Alexa Frazier Blay, Cook and Recipe Developer ofKey of my lime. "The gross onions are too punctors than," says Blay.

How to repair it:Blay recommends overwhelming the onion pieces cut into ice water for ten minutes or greet them slightly and let them rest for ten minutes. These two tactics will make the spicy flavor replaces the sugary and tasty aspects of onion become more pronounced. "This is a perfect first step with your salad because onions will be ready to leave when you have finished preparing the rest of your salad," says Blay.

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Do not add heavy ingredients before the salad is dressed, otherwise they will fall to the bottom, indicate that the dietitian and the cooking instructor are enrolled.Tina Marinaccio.

How to repair it: Assemble a complete layer of ingredients, then pour a vinaigrette uniformly on top. If you use nuts in your salad, add them after the vinaigrette to keep crisp and crisp.

If you make your salad in advance, Marinaaccio warns that if you add high water fruits and vegetables (such as tomatoes and cucumbers, orange segments and pears).

How to repair it: Just wait for you to be ready to serve your salad before adding these ingredients.

For more, check theseRecipes and healthy salty tricks.

The dressing is a key element of a large salad. Derrick Kwa, the executive head of the Wilde and Co. Group, a group of charming hotels in Singapore, explains that you should taste in advance so that it is seasoned enough. But do not simply immerse a spoon in the vinaigrette - this strategy will not give you a precise idea of ​​how it completes the salad itself.

How to repair it: "Use a lettuce sheet or the entire sheet you use in your salad," says Kwa. "Soak that in your dressing and taste it with the leaf." In this way, you will know how it balances with the vegetables you use.

Kwa says that the biggest problem with salads is that they are often or underwear. A pressure salad is dry and lack of flavor, but you do not want to leave a vinaigrette pool after finishing your salad.

How to repair it: Make sure each sheet is glazed with part of the vinaigrette, but not an excessive amount - you will know that you have used too much if you find the aforementioned pool.

"All Greens are not created equal," says Chef Ellie Golember ofCulinary Kit. If you treat them in the same way when you make a salad, you will not realize maximum savor.

How to repair it: For leaves of red and green leaves, mesclun mix, roqueula and all the baby letters, Golembe says that you will want to save the dressing for just before serving. The heart options like Iceberg or Brussels sprouts can be dressed in several hours before serving, and Kale should be dressed well before eating salad.

There is no need to rely on stores purchased on store when it is easy and affordable to doHouse salad dressings. And the final product is often healthier and tastier than you can enter the shelf on the market.

How to repair it: Golembe notes thatfantasy vinaigretteTakes only a few minutes to prepare with the right ingredients: oil, acid, salt and pepper are all you need. "Use a high quality oil such as an extra virgin olive or a hazelnut, your favorite vinegar or citrus juice, as well as a pinch of sea salt and freshly ground pepper," she says.

The use of a small bowl means that you will have limited space to launch and mix your salad, explains Ken Immer Immer, chief classically trained and coaching chef atCulinary health solutions.

How to repair it: Choose a big bowl for you will have a lot of room to launch and mix. "It may seem clumsy when you add ingredients, but thank you while eating it," says Immer.

Put entire cherry tomatoes in a salad is (literally) a recipe for the catastrophe. "If you do not cut them, you will have to eat them together, and they can be a little big," says Immer. "Have you ever chemated on one and had yourself vaporized with your lips because of the pressure? "(It happened to the best of us, right?)

How to repair it: Try cherry tomatoes at least two, if not smaller and make sure you do it before putting them in the bowl because they are hard to cut once you add them to the bowl.

Love tomatoes? Put them with good use with thatSalad recipe of Tomato Tower Caprese.

Never use wet lettuce or green. The fastest way to sprinkle a vinaigrette consists of using wet greens, indicates Immer. "It may not seem much on every leaf, but it adds quickly," he says.

How to repair it: If your greens need to be washed, make sure to dry them thoroughly. This can be done by putting them in a salad spinner or using paper towels to soak all moisture.

If you dress your salad too early, the oil will cause drop in lettuce, explains printing.

How to repair it: Immer recommends adding the vinaigrette just before eating. If you first put the bandage in the bowl, follow it with your ingredients (such as carrots, tomatoes and cucumbers) and put the greens on the top. Then it's time to throw it.

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Tara Rylie, Chief, Author ofLicking the bowl: Ryliecakes Essential guide on gluten-free cooking and founder ofRyliecakessays that a common mistake supposes that all salad options are cold and chopped. If you think outside the box and experiment, you are less likely to tire you with salad.

How to repair it: Rhyly has several appetizing suggestions: Roman grilling leaves entirely and fill them with the remaining salad ingredients, cook lawyers and fill them with the ingredients of the usual COBB salad, and roast the "steaks" cabbage to dress with A Caesar Vinaigrette. "The mix of mix can make warmer and newer salads, which helped you avoid heavier dishes [in winter]," says Rylie.

You limit yourself to the Greens as the base of your salad is a mistake, says Steven Metle, executive head ofHoney At New York. Similar to the suggestion of Rhyly, assuming that only the Greens are an appropriate base is an easy way to get bored with your salads.

How to repair it: Metle says that many vegetables, such as broccoli and cauliflower, are beautiful salad foundations. "In order for your salad to be healthy as a tasty, think that the five food groups have proven that brain health, which is the key to a healthy organization: fruits, vegetables, whole grains, legumes andUpper food in omega-3s, "Says Tellus. Try to have at least three of these food groups in your salad.

It is common to think that, because there is vinaigrette, there is no need for anything else, says Meterle. If you are wondering why you can not make your salads that are as delicious as in restaurants, it's probably because you do not add any seasonings.

How to repair it: Put the salt, the pepper and the herbs in your salad. This adds brightness to flavors and give salad the taste of the quality of the restaurant you want.

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