Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [salad]

The tag has no usage guidance.

2
votes
2answers
140 views

My cheese congealed and I don’t know why?

I mixed up a salad in a glass container I added dressing and goat cheese crumbles and shook it up. The next day when I went to eat it all the cheese ended up in a big congealed lump in the bottom of ...
5
votes
2answers
160 views

Are there any tools / “life hacks” to cut sphere-shaped potatoes and carrots?

Salad Olivier - The modern version contains peas, potatoes, carrot, eggs, etc. It would be cool to cut everything into same-size spheres...
1
vote
1answer
682 views

Bitter tasting salad

I've noticed that sometimes when eating salad the first bite can taste quite bitter. Is this just the natural flavour of particular leaves and my palate adjusting to it? Is there a possibility it's ...
1
vote
1answer
73 views

Is it ok according to established practice to serve a salad in addition to crudités?

I'm going to have a party and I was wondering if it is ok to serve both or if just one or the other should be served.
27
votes
7answers
7k views

How to keep onions from sinking in a salad

How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.
4
votes
2answers
2k views

Does red wine vinegar and red vinegar taste same?

I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't know even exist) instead of red wine ...
0
votes
1answer
3k views

Is Garden salad still good if it's past the best by date?

I have an unopened bag of garden salad (lettuce, carrots and red cabbage) That is 9 days past the "Best if used by" date. I haven't opened it yet. It still seems crisp when I squeeze it and I don't ...
4
votes
3answers
578 views

How to release pungence out of onion for salads without cooking?

I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar ...
0
votes
1answer
85 views

How to make olives to be used in salad? [closed]

Hey i was trying something different, and want to serve olives as salad but don't know how to make that salty thing to be included in salad.
2
votes
0answers
118 views

what should I do with overgrown beautiful clusters of Chia seed leaves?

A few weeks ago I soaked Chia Seeds to add to my daily smoothie the following morning.However, this got forgotten to add and left over for the next day. Instead of throwing away in the trash bin, I ...
0
votes
1answer
51 views

How to marinate tofu for my mint & lemon juice couscous salad?

How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and bell pepper and onions?
4
votes
1answer
76 views

Keeping pre-cooked asparagus crisp

I would like to pre-blanch some asparagus to dress and serve later as a salad. Will it stay crisp?
29
votes
4answers
5k views

Salad packaged with raw meat: is it safe?

Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be prepared in the form of tagliata con rucola,...
2
votes
1answer
4k views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
0
votes
1answer
91 views

Making my salads a little better [closed]

I eat a lot of salads for lunch. It's not hard for them to taste bland because I don't use creamy dressings and try to use healthy greens. Here is an example of a typical salad I make: Spring mix, ...
1
vote
2answers
2k views

Is it possible to freeze salad dressing

Is it ok to freeze Vinegarette Dressings. Need to take on a flight for a friend. Label says keep refrigerated so would this be ok for a 12hr flt in checked luggage in a insulated freezer bag. Thank ...
2
votes
3answers
850 views

What factors to consider for a long lasting salad?

I'd like to make salad in bulk for the week ahead on a weekend, which I will store at home in the fridge, to take to work. My gut feel is that what I'd typically put in salad (leaves, tomatoes, ...
0
votes
1answer
55 views

re:salad dressing shelf storage [duplicate]

can I process salad dressing for shelf life in a water bath or pressure canner and if I can how long is the process time, I can't find out anything about it please help.
5
votes
4answers
11k views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and wondered ...
6
votes
1answer
997 views

differences in caper berry seeds

I use caper berries in salad sometimes, but honestly I mainly like to just eat them straight out of the jar. I've noticed that in a single jar, each berry has 1 of three types of seeds inside: Black ...
3
votes
2answers
564 views

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact ...
1
vote
5answers
6k views

Best tool for quickly cutting vegetables into a salad?

I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell pepper, carrot, etc. I could buy an ...
3
votes
2answers
534 views

Onion salad goes wet and bitter

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...
0
votes
2answers
235 views

Alternatives to massaging fresh kale?

I plan on making a raw kale salad for a large group and was wondering if there is another technique besides massaging it with my hands, which will likely get sore after breaking down a large quantity ...
0
votes
1answer
628 views

How to get rid of goitrogens from goitrogenic foods without cooking?

Cruciferous vegetables like cabbage, Brussels sprouts, broccoli, broccolini, cauliflower, mustard greens, kale, turnips, and collard greens contain goitrogens. Is there a way to get rid of these ...
1
vote
1answer
331 views

Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell

This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it, when the lemon juice and kale leaves ...
1
vote
2answers
219 views

Name of the sauce/salad eaten with roast dinners up north UK

Its a sauce that contains lettuce and vinegar to eat with roast dinner and can be eaten with chips and cold meat in Newcastle, UK.
4
votes
2answers
2k views

How to thicken garlic dressing

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...
4
votes
2answers
546 views

How oil changes the taste of salads?

Almost every salad recipes I've read needs some oil. What's its effect on vegetables? How does it change the flavor? If oil is not used for the taste, why is it necessary for salads?
1
vote
0answers
50 views

Bottling salad dressing with fruit [duplicate]

I'm considering bottling salad dressing but I'm not sure of the shelf life. The ingredients for some are - prunes (or figs), lemon, olive oil, ginger, garlic and water and possibly some xanthan gum. ...
0
votes
1answer
5k views

What is the shelf life of my home made coleslaw dressing?

I made about a gallon of dressing today from Kraft mayo, apple cider vinegar, and sugar. What is the shelf life of this? Also, what is the shelf life of balsamic vinegar, salad oil, garlic, honey, ...
3
votes
1answer
199 views

What is this sandwich-salad dish?

I found this open-faced sandwich-like creation in several French-style bakeries in East Asia. The bottom is a narrow piece of toast. On top of this toast the dish is a bit like a salad. This salad ...
3
votes
5answers
22k views

Which parts of a spring onion should I use in a pasta salad?

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, ...
7
votes
9answers
7k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day. Does anyone ...
8
votes
11answers
13k views

What are the pros/cons of serving the salad dish before/after the main dish?

I have noticed that most people in the US serve the salad course before the main dinner course. However, my Italian relatives and my boyfriend's Italian relatives serve the salad course after the main ...
4
votes
1answer
558 views

Squeezing excess water from seaweed

I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The ...
0
votes
2answers
251 views

Salad ingredients: how to pick them at the market?

I often make salads with lettuce and a few vegetables (perhaps some of carrot, celery, bell pepper, cucumber, tomato, green beans, snap peas). I can plan the ingredients before I go to the grocery ...
5
votes
4answers
18k views

Why must potato salad be placed in the refrigerator before serving?

Many recipes for potato salad state that one should place the salad in the refrigerator after preparing. Some recipes state that one hour is enough. Others ask for several hours. Some recipes even ...
3
votes
1answer
1k views

How should I layer the ingredients in a taco salad?

When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the cheese comes in contact with hot ingredients,...
3
votes
1answer
1k views

What is the closest substitute for the cheese in urnebes?

Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some ...
5
votes
2answers
2k views

How can you prevent the lettuce from wilting if covered with something hot?

If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute or so, the lettuce becomes soft, like ...
4
votes
1answer
346 views

Why is there sugar in a seven-layer salad?

I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I came across added 1 to 2 tablespoons of ...
4
votes
4answers
413 views

How do I prevent tomatoes from falling in a green salad?

When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves. I can't grate tomatoes. No matter how small I dice them (short of pureeing) ...
2
votes
1answer
340 views

What is the difference between a wilted salad and a massaged salad?

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad ...
2
votes
1answer
142 views

What is the cellular activity behind massaged greens?

Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense ...
20
votes
7answers
21k views

Is it worth tearing lettuce for salad?

I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boundaries whereas if they are cut the cells ...
6
votes
5answers
17k views

Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?

I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "...
1
vote
1answer
2k views

How long would you keep this Caesar dressing?

My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper. How long do you think I should I keep it before I pitch ...
2
votes
1answer
2k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
2
votes
2answers
2k views

Salad onions — any way to make them sweet but not soft? [duplicate]

Possible Duplicate: How do I tone down the intensity of raw onion? I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but they ...