15 Amazing Autumn Salad Recipes | Gimme Some Oven (2024)

FAQs

What can you add to salad to make it taste better? ›

The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes. Market them well to drive profits to your bottom line.

leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

Best: Salad Loaded With Veggies

Add a mix of veggies to your salad to get more nutrition and flavor. Top those leafy greens with crunchy produce like carrots, cucumbers, or broccoli. Then add a punch of color from tomatoes, bell peppers, beets, or red onion.

Sometimes the taste difference is due to the flavorful but not-so-good-for-you add-ins restaurants include in their salads. Or it may just be that restaurants have a few tricks up their sleeves for creating salads that make your taste buds sing.

Adding the salad dressing just before eating is the best way to keep your salad fresh and crisp. Build it upside down. If you want the dressing in the same container, add the dressing to the bottom of the container before adding the other ingredients. Next add the protein, fruits, and veggies, and then add the greens.

How can I jazz up my salad? ›

Chunks of meat such as beef, chicken or turkey can add protein, variety and flavor, and they can help satisfy your hunger. Some other protein-rich additives for salads are boiled eggs, cheese, almonds, walnuts and cashews. Try a new dressing: Consider trying a new dressing to switch up your salad's flavor.

Tip 3: seasoning, seasoning, seasoning!

Herbs, fruits, peppers, change your olive oil or try sesame, hazelnut or other traditional nut oils. Also try our variety of basils: Large Green, lemon-basil, spicy Thai, etc. For a touch of acid without being too aggressive, try Rivesaltes vinegar or cider.

Perk your greens up with fruit! Adding sliced strawberries, peaches, or pineapple is a good start. Don't be afraid to try frozen fruit or options that sound a little weird with greens, like bananas. All fruit tastes great with greens and tends to pair well with vinaigrettes as well as creamy dressings.