Salads Are More Than Leaves: Salads to Get Excited About

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For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? Salads Are More Than Leaves brings salads centre stage, showcasing dishes that are big on flavour, texture and impact. You’ll never see salads in the same way again. Remove any plastic. People who get their fruit and veg in home-compostable, recyclable paper (AKA people on our green milkround) can smugly ignore this step! Roasted nectarine and mozzarella salad - served from the roasting tin after whisking the juices from the nectarines to make a dressing

Frozen fruit and vegetables are frozen shortly after they’ve been harvested and this helps to preserve the nutrients until you eat them,” says the British Heart Foundation. Grow your own fruit and veg But don’t worry, when it comes to making salads last longer, you’ll be bearing fruit in no time thanks to our storage methods detailed below. How to store salad to make it last longer This is my kinda fruity salad. It’s salty and savoury thanks to the dressing, chilli and the heavy measure of salted peanuts, while the mangoes give the whole thing a sugary punch that I can’t get enough of. To get ahead, make the dressing in advance, and blanch the greens up to a day before and store in an airtight container in the fridge.

When preparing a salad, don’t add your dressing until you plan on eating it. A premature vinaigrette will only result in premature regret, as it’ll make your salad swampy. And nobody wants a swampy salad. Make the croutons. Preheat the oven to 180C/160C fan/gas mark 4. Spread the bread out on a roasting tray, drizzle with the oil and season generously with salt and fennel seeds. Toss well, making sure that the croutons are well coated with the oil. Roast for 10–15 minutes, until golden and crisp. Set aside to cool before using. Soggy, slimy leaves – everyone’s had a soggy cabbage in their fridge at one point or another, right?

In a large bowl, whisk the lime juice into the miso paste to loosen it. Add the honey and sesame oil, season generously and whisk to combine (alternatively, put everything in a clean jar, screw on the lid and shake; store in the fridge for up to a week). Finely chop the chilli, add to the dressing and set aside.The days of soggy spinach and languishing lettuce are behind you. It’s time to learn the secret of how to keep salad fresh and make it last longer. Kale is a trendy green for a reason — according to the U.S. Department of Agriculture (USDA), just 1 cup of cooked kale meets 19 percent of your daily requirement for vitamin A, which helps maintain good vision, a healthy immune system and reproductive system, and proper functioning of the heart, lungs, and kidneys. It also contains 23 percent of your daily requirement of vitamin C, which is important for the growth and repair of all tissues in the body and helps maintain a healthy immune system; and kale also has more than 4 times your daily requirement of vitamin K, crucial to form proteins necessary for normal blood clotting, build stronger bones, and protect against osteoporosis, according to the National Institutes of Health’s Office of Dietary Supplements (ODS). While slightly higher in calories than other greens, cooked kale provides about 14 percent of your daily requirement of calcium, which is essential for building and maintaining strong bones. Meal Prep Inspo