Salad Making Tips

[netfree]

* The ratio for a vinaigrette is typically 3 parts oil to 1 part
vinegar or lemon juice, etc..

* Chill the serving plates to keep your salad crisp longer.

* Potatoes will absorb more dressing if you dress them hot then
refrigerate.

* Cook pasta for salads very al dente. This will allow the pasta to
absorb some of the dressing and not become mushy.

* Fruit juices such as pineapple, orange or mango can be used as
salad dressing by adding a little vegetable oil, a dash of nutmeg
and honey if desired.

* To turn a vegetable or pasta salad into a main dish, add seafood,
meat, chicken, or beans.