Green salads are wonderful alone but can be even better (and healthy) when you build them into a meal. With this week’s bag items, you’ll be able to create a few salads that will make a great lunches or dinners. We’ll provide you with some inspiration here, and please share with us what you come up with for your fresh meals!
Tips to a great salad:
Choose fresh greens! If you run out of your spectacular Oahu Fresh salad fixins, when you do have to buy salad greens at the store, look for fresh, seasonal, crisp greens.
Wash carefully and dry well. Greens wilt when the leaves are crushed or handled roughly, because the cell walls of the plant break. Wash them in a bowl or sink of cold water, using your hands to gently raise them in the water and rinse them of any sand or soil. Drain carefully. Use a salad spinner or dry them on towels. If you are not using them all right away, roll the leaves in damp towels, store in a ziploc bag or tupperware container, and store in the veggie drawer at the humid level. They’ll stay crisp and well hydrated for several days.
Choose your toppings and dressing carefully! Sometimes just greens is plenty, especially if you have a variety of flavors in the greens mix. For dressings, bottled is convenient but they have a lot of preservatives and sugar; a homemade oil and vinegar dressing is easy and healthy.
For some ideas on how to use your salad greens in this week’s bag, try these:
Simple Green Salad with Vinaigrette with an easy dressing you can make
Simple Salad with Balsamic Vinaigrette
Pears, Cranberries, and Mixed Greens Salad
Orange, Walnut, and Gorgonzola over Mixed Greens
Your bag will include lettuce, nalo greens, cucumbers, tomatoes, sweet potatoes, & papayas.
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