Making a salad is one of the easiest tasks in the kitchen ... hands to gently mix the greenery into the dressing. Once the leaves have your preferred amount of coverage, transfer them to a ...

There is nothing worse than a boring bowl of green leaves served at a table with a ... Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well.

I don’t want to hate on green salads, but for me, they're a tough sell. It’s not the vegetable aspect that’s unattractive to me, but just how unsatisfying a dish of 90% loose leaves can be.

When was the last time you were excited by a green salad? If it's been a while, check out our guide for tips on making salad interesting. We love to add fresh fruit, tangy cheese, roasted veggies ...

If you’re looking for a customizable recipe that will help you up your vegetable intake, Melissa Ben-Ishay’s fan-favorite salad might ... torn basil leaves and green veggies like spinach ...

Raw: Slice or dice onions for green salads, chopped salads (like chicken salad), and sandwiches ... and store in the refrigerator for about a week. Do not use leaves that have shriveled or turned ...

Kale salads can make a bad first impression if you treat them like your typical salad. Kale is a hearty, thick green, which means you need to take a few extra steps to make sure it's palatable in ...

Diacono’s Roman herb and anchovy salad, meanwhile, substitutes common leaves for a superpowered mix of celery heart, chervil and parsley. Lastly, his watermelon and parsley fattoush with yoghurt ...