Although salads are generally very healthy, they do require some special handling to keep them that way.
- Consider cross-contamination. Keep two different cutting boards in the kitchen to prevent cross-contamination. Designate one for raw meat, poultry and seafood. Use the other board for fruits and vegetables or other ready-to-eat foods.
- Wash, wash, wash. Wash fruits and vegetables under cold water, even if it's bagged and says "triple washed," "pre-washed" or "ready-to-eat." Washing removes soil and residue. Scrub firm fruits and vegetables with a clean produce brush. Remove and throw away outer leaves of lettuce. After prepping, put produce in clean containers, not in original bags or containers.
- Store produce safely. Keep fruits and vegetables away from raw meat, poultry or seafood.
- Refrigerate. Leave salad in the refrigerator (below 40 degrees Fahrenheit) until the very last moment. The longer it sits out at room temperature, the more time bacteria has to grow. Never leave anything out longer than 2 hours (or 1 hour if the temperature is over 90 degrees Fahrenheit). Homemade mayonnaise-based dressings or salads with proteins will spoil faster. Commercially prepared mayonnaise has preservatives and therefore won't spoil as fast.
This light summer salad is a refreshing way to beat the heat. (It gets its name from an area in Phoenix known as "The Valley.")
This bean salad is perfect for any celebration, but it bursts of flavor from cumin and avocado make it ideal for Cinco de Mayo.
Toss together one of these fresh and easy combos from Food Network Magazine for your next party.
A nice cool salad can help beat the summer heat and give you an antioxidant boost. Stay refreshed with these 24 salad recipes, plus 4 bonus dressings.
Spring is in the air and fresh spring produce is in your market. What better way to celebrate National Salad Month by creating crunchy and refreshing seasonal salads? Here are some ideas and tips to keep in mind when preparing your next masterpiece.
Taste the rainbow and get your daily dose of vitamins from this simple chopped salad.
Food Network Magazine's Vegetarian Chef's Salad is a satisfying main dish packed with hearty ingredients and bold flavors.
Food Network puts a twist on traditional soup and salad favorites using in-season ingredients and bold textures to ensure its recipes are anything but ordinary.
It seems like no cookout would be complete without a pasta salad. Everyone has their favorite recipe -- some lighter than others. Avoid the common pitfalls and keep your mix nutritious and delicious with our tips and recipes.