How To Cook Some Tips On How To Make Tastier Fruit And Vegetable Salads - Recipe

Salads are a must for our table no matter the season. And since we all love them very much, we offer you some tips that would be useful for making more delicious fruit and vegetable salads .

1. Fruits, vegetables and berries should be stored and prepared only in glass, ceramic and enameled containers, because in metal they will quickly oxidize and spoil the taste of the finished dish.

2. If you want to add a little spice to the salad, but you do not like to feel pieces of garlic before you put the vegetables in the salad bowl, rub the dish with it and this way the dish will become fragrant enough.

3. Vegetables for salad should be cut according to their density. For example: beets, turnips, celery and carrots are finely chopped, tomatoes, cucumbers, radishes or onions can be cut into pieces, and lettuce simply chopped by hand.

4. If the lettuce leaves have lost their freshness, put them in warm water with a little vinegar in it for about 15 minutes. It takes so long to restore their original appearance in this way. The method can be used with other vegetables, replace warm water with cold, but you should know that nutrients and vitamins will decrease.

5. To preserve a larger amount of vitamin C in the finished salad, it is enough to add a few drops of lemon juice.

6. Always refrigerate vegetables before making a salad.

7. Never mix hot vegetables with chilled ones, as the finished product will spoil quickly.

8. Wash lettuce leaves with cold water. The colder it is, the fresher the leaves will be.

9. Select the appropriate knife. This is important when cutting tomatoes, for example, because if you use a jagged one, less juice will be released from the vegetables.

10. In order not to damage the fragile raspberries, blackberries, strawberries and blackcurrants, wash them with a colander and wait for the water to drain completely.

11. When preparing fruit salads from oranges, tangerines and grapefruits, clean the citrus seeds. If you leave them in the fruit, the salad will have a bitter taste.

12. To enjoy a tastier and more vitamin-rich salad, prepare it from seasonal fruits.

13. After washing the vegetables with water, dry them, because otherwise the sauces and dressings with which you will taste will not stick to the surface of the products.

14. Remove the boiled potatoes (and vegetables in general) from the water in which they were boiled, because the salads with them will then turn out watery and tasteless.

15. If the beetroot has lost its saturated color during cooking, do not be upset. All you have to do is put the vegetables in the fridge for 15 minutes and they will regain their color.

16. If you cut and scald the onion before adding it to the salad, the dish will be much tastier.

17. Put frozen vegetables in boiling water without thawing beforehand, because they will become watery and their appearance will not be appetizing.

18. To keep the cauliflower white after cooking, add a little fresh milk to the water.

19. To remove the sharp and pungent taste of radish, grate it and wash with cold water.

20. Season all salads made from fresh vegetables just before serving. If you season earlier, the vegetables will release juice and as a result, the appearance and taste of the finished salad will deteriorate significantly.