Salads

Choose by protein or by base, then swap dressings between recipes. Bagged greens, rotisserie chicken, canned beans and precooked grains are useful shortcuts. Keep dressing separate until serving if you are packing a salad for lunch. For variety, aim for something crunchy, something creamy and something fresh in every bowl.

Common questions

How do you keep salad from getting soggy?

Dry greens thoroughly after washing, ideally in a salad spinner, since water dilutes dressing and wilts leaves. Dress the salad right before serving. For meal prep, pack the dressing at the bottom of a jar, then sturdy vegetables and proteins, with greens on top, and shake it into a bowl when you are ready to eat.

Do you need to wash bagged salad greens?

According to the FDA, packaged greens labeled ready-to-eat, triple washed or no washing necessary do not need to be washed again, and rinsing them at home can actually add contamination from your sink or counters. Greens without that label should be rinsed under cool running water and dried well. Store them in the fridge and use them before the date on the package.

What is the basic ratio for homemade vinaigrette?

The classic starting point is three parts oil to one part vinegar or citrus juice, plus salt and pepper. A spoonful of Dijon mustard helps it emulsify and adds flavor, and a little honey or minced shallot rounds it out. Shake everything in a jar, taste and adjust. It keeps in the fridge for about a week.

How do you make a salad filling enough for dinner?

Add protein, healthy fat and fiber. Good options include grilled chicken, shrimp, salmon, hard-boiled eggs, beans, chickpeas or tofu, along with avocado, nuts, seeds or cheese. Whole grains like quinoa, farro or brown rice add staying power. Roasted or sauteed vegetables make a salad feel more substantial than raw greens alone.