You can make salads that will keep in the refrigerator for a few days by avoiding vegetables that wilt and get soggy, such as lettuce. Instead, choose ingredients that will withstand or benefit from prolonged marination. For example:
- Bell Peppers
I often make a cole slaw salad consisting of cabbage, green pepper, and carrots; dressed with olive oil, vinegar, and maybe a little mayonnaise. You can eat it right away, but it will actually taste better after marinating for a while. Kept in the refrigerator, it will last for a several days.
Another "refrigerator" salad I like has cucumbers, tomatoes, beets, onion, green pepper and olives; dressed with olive oil, vinegar, salt, pepper, and oregano. Optionally, add a (drained, rinsed) can of kidney beans or garbanzos.
- Beans are a great addition to your salad — no fat, but lots of protein!
Fresh beets can be shredded into your salad like carrots, but I think they taste better after cooking (sliced, and steamed until tender). Other vegetables fall into this category — you could eat them raw, but they're better cooked.
- Green Beans
- Summer Squash
As with beets, pare and slice as desired, and steam just to the brink of tenderness. Typically, I'll eat some as a hot vegetable with dinner; with plenty left over to eat cold in a salad the next day. This gets down to your own personal preference, and favorite vegetables — in general however, most fresh vegetables when cooked simply and minimally, will taste good cold in a salad.
No, most canned vegetables do not taste good cold (if at all). However, there are a few exceptions:
- Canned Beets
- Canned Olives
- Canned Hearts of Palm
- Canned Asparagus
- Canned Beans (kidney, black, pinto, cannelloni, etc. — drained and rinsed)
Beets are actually a vegetable that cans quite well. Adding a can of (drained, sliced) beets can add a lot of flavor and color to your salad. Like beans, they're an inexpensive staple to keep on hand in your cupboard to extend whatever fresh ingredients you have available.
Last but not least, (steamed) kale is excellent served cold. A batch will last for several days — a little salt, olive oil and vinegar (or lemon juice) — delicious! — ( PLU #-4627 - I love kale! )