2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Most people are fond of green salads, especially when they are very fresh and have a fresh look. However, storing them often proves to be quite difficult. If we shop like most families who do a big market on the weekends, salads often spoil by the end of the week and become unusable.
In order to keep them fresh longer, it is necessary to follow a few basic rules. It is mandatory after storing salads, whether it is a curly salad, kopf salad, iceberg lettuce, spinach, arugula, etc., to store them in a cool place.
It is best to take them out of the package or envelope in which they are placed by the sellers and wrap them in a kitchen roll to absorb moisture from them.
Almost every housewife is very annoyed by washing green vegetables every time before preparing salads. For several years, even on the Bulgarian market, special centrifuges have been sold, designed for washing and drying salads, with which vegetables are stored for a much longer time.
They are extremely convenient to use and what is probably the best is that you can wash a few salads in a matter of minutes and then easily store them in the refrigerator and use them for the next few days.
This way, you will not have to calculate how long it will take you to prepare the salad just before you prepare it, as you will even be able to cut it in advance.
There are several tricks to keep the salads fresh. Once you have bought the salads, soak them for a few minutes in cold water. You can also use the bowl of the centrifuge itself for this purpose. Then wash each leaf under running water to make sure you have removed the soil from the salad.
If you have decided to prepare spinach, this is the right time to remove its thick stalks, after which you should also wash each leaf separately. To save time for preparing salads, you can pre-chop / cut them and put them in the centrifuge.
Rotate the cleaned and cut petals in the appliance several times, being careful not to overfill it. Discard the water that the vegetables will release several times, and when they are dry, remove them.
It is best to portion them and wrap them in a kitchen roll. This way you put them in the fridge and you will be sure that they will not be a problem to last a whole week. Everyone, when you get tired of fresh salad, take out a portion and just pour it into a bowl. Thus dried vegetables also absorb spices much better than if they are wet.
And to complete the culinary use of green salads, we offer you several appetizing recipes: Arugula with figs, prosciutto and parmesan, Green salad with goat cheese and almonds, Greek summer salad, Iceberg and chicken salad, Iceberg salad, Spinach salad and watercress.
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