Salad Recipes

It's best to wash greens just before eating, not ahead of time. For loose leaves (like romaine or spinach), rinse thoroughly under cool running water to remove dirt, pesticides, and bacteria. Then spin or pat them dry; wet leaves dilute your dressing and make the salad soggy. A water + vinegar soak helps reduce bacteria, though water alone is effective enough. Once dry, store in a breathable container with paper towels in the fridge to keep them crisp.

No, bagged lettuce marked “pre‑washed,” “triple‑washed,” or “ready‑to‑eat” is processed in clean, regulated facilities, so rinsing again at home could introduce contaminants from your sink or utensils. Focus instead on washing your hands and keeping everything clean; rinsing these greens may actually increase the risk of foodborne illness. 

A satisfying salad includes protein, healthy fats, fiber-rich grains, plus colorful vegetables and a balanced dressing. Common protein options: grilled chicken, salmon (for Omega‑3s), lean beef, or vegetarian: beans, tofu. Add whole grains like quinoa, farro, or brown rice; they boost texture, fiber, and fullness. Topping with nuts/seeds and fruit adds flavor, vitamins, and antioxidants, so mix in berries, citrus, or fresh herbs for extra pop.

Always dress your salad right before serving. If dressing is added too early, greens wilt and textures become soggy. A good rule: mix dressing in a small bowl, taste and adjust, then toss immediately to maintain crispness.

Bon Appétit suggests the classic formula:

Greens + Vegetables (raw, grilled, pickled) + Crunch (nuts, seeds, croutons) + Dressing (vinaigrette or creamy) + Optional protein + Extras (cheese, fruit, grains). This builds layered textures and balanced flavors, from crisp veggies and creamy cheese to tangy dressing and nutty crunch.