Photo: Anna Pelzer - Unsplash
Keep it simple and fresh.
Cut uniformly whenever possible - diced items should be square.
Use lots of white plates - food always looks better on white. Solid plates are better than patterns. ...
When using colors, consider complementary colors and a variety of colors.
This sounds like a no-brainer but seriously, if you want a gorgeous salad you’ve got to get the freshest greens, and that’s not always easy. If you can’t make it to the farmer’s market, or grow your own, I suggest picking up the greens packed in the plastic tubs over the bags. And check dates, even if it means making a nuisance of yourself. Some stores are notoriously bad about stocking past-their-prime greens.
Green salads aren’t meant to be made ahead of time, unless you are making salad with cabbage, so plan accordingly and put together your masterpiece shortly before serving. Fresh greens, especially baby lettuces, can wilt after just a short while at room temperature, or even when they’re exposed to the cold air of the fridge.
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As for herbs, living is best, so if your grocery store has them I suggest buying the herbs planted in little pots…they’re grown hydroponically, or in soil, with the roots attached.
Melissa Saulnier survived Ovarian Cancer in 2006.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Melissa Saulnier does not take responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.