TIP: The 6 Biggest Salad Mistakes—and How to Avoid Them

Salads are supposed to be light, bright, and full of life—but too often, they hit the table flat, limp, and soggy, with all the good stuff sunk at the bottom of the bowl. There are a number of reasons this happens, and now that spring is upon us, we want our readers to enjoy the crunchiest, most satisfying salads ever. So we asked assistant food editor Claire Saffitz and test kitchen contributor Alfia Muzio to identify the most common mistakes people make when tossing up a salad. (And, honestly, this writer learned a thing or two about salad-making.) Here's their awesome advice, below:

1. Go with What You Know

There's a whole world of greens outside of arugula, mesclun, kale, and romaine. Browse your farmers' market or grocery aisle to find seasonal leafy greens for your salad base, like mâche, dandelion greens, microgreens, baby kale, chicory, and escarole. You'll be amazed how much flavor and texture they'll add. And, dear God, please stay away from iceberg (unless you're making a wedge).

2. Just Wash n' Toss

A soggy salad is a sad sight—so dry those greens! We're big proponents of the salad spinner—one of the few single-purpose kitchen items that are absolutely worth it—but if you don't have one, try this trick: Line a plastic shopping bag with paper towels, throw in your greens, and knot the bag. Then take the bag by the handle and give it a couple good, hard spins in the air. Your greens should come out (mostly) dry. You may proceed.

3. All Greens Need Is Dressing

Nope! Once they're in the bowl, you need to give your greens some undergarments before they get dressed. After you've dried them, season your naked greens with salt and pepper. (This is, incidentally, Bobby Flay's approach, too.) Think of it as another opportunity for flavor—then you won't have to over-season your dressing to compensate. Speaking of seasoning your dressing: Mustard, lemon juice, and olive oil alone do not a dressing make. Like every layer of your salad, it's important to season your dressing to taste.

4. Any Dressing Will Work

There's a lot to consider when it comes to dressing your greens. First, and most important, you need to ask yourself: Did I match my greens to my dressing? Delicate arugula won't hold up to bold, creamy Caesar dressing. Kale overpowers a light balsamic vinaigrette. Like wines, match the bold with the bold, and the light with the light. Second, try to strike the perfect balance of dressing and salad. Overdressing your salad makes it a soggy mess, while underdressing will leave something to be desired. Add dressing little by little—tasting as you go—to make sure you get the perfect amount.

5. Where Are Those Salad Tongs?

The best tool you can use for mixing salad is: Your hands. Bear with us, here: A salad should be light and airy—even if it's made with hearty greens and a creamy dressing—and handled with a gentle touch. Using your hands to toss allows air to get into your mix and incorporates your ingredients in a more distributed way. Here's our preferred way: Drizzle your dressing along the walls of your bowl, then lightly toss your greens until the dressing is evenly distributed. No bruised or crushed leaves here!

6. Toss It All Together!

Sometimes, it's best to leave some ingredients out until the last minute. We like adding in some of the heavy ingredients for the toss—like nuts, seeds, tomatoes, peas, and other bulky add-ins that sink to the bottom—then topping the salad with the rest post-toss. Your guests will get to see everything that's in the salad, and it's easier to get a little bit of everything when there's stuff on top. Also, toss your greens in dressing before adding herbs: their delicate flavor will shine through much more when they're the outermost layer.

RECIPE: Zucchini and Basil Slow Cooker Fritatta

10 eggs

2 small or 1 medium-to-large zucchini

handful of chopped or torn basil leaves

1/4 cup almond or dairy milk

1/2 tsp of dried oregano

salt and pepper to taste

olive oil

parchment paper

optional add ins:  greens, tomatoes, prosciutto, fresh mozzarella...the list goes on!

1. Chop the zucchini in half, then into quarters.  The slices should be about 1/4" thick.

2. Lightly oil a skillet and sautee the zucchini and dried oregano for ~ 5 minutes, until lightly done.  If adding greens or other vegetables, sautee them as well.  Set aside and let cool.

3. Beat eggs, milk, salt, and pepper til frothy.

4. Line a slow cooker with parchment paper for ease of removal and ease of clean up.  If not using parchment, generously grease the sides of the cooker.

5. Pour egg mixture into the slow cooker.  Add the vegetables and any other mix-ins.

6. Add basil to the top.  Ensure that it's semi-submerged in the egg mixture.

7. Cook on high for 2.5 hours or until it looks set on top.  

8. Remove from cooker using parchment paper.  Let rest on a cooling rack until desired temperature.

Serving notes: Make it a meal by adding a simple green salad.  Also makes great pack-ahead lunches and breakfasts!

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: General Vegetable Storage Tip

When you have whole vegetables, remove the stems and leaves before storing. They keep longer when stored separately. Beet and turnip greens are great sautéed. Celery and radish leaves are great in salads. Celery leaves also make a delicious pesto! Cilantro stems and roots make great broths and stir fries in Thai and Vietnamese recipes.

RECIPE: Zucchini Agrodolce

Difficulty level: EASY

3 tablespoons white wine vinegar

2 tablespoons honey

2 small garlic cloves, minced

1/4 teaspoon fine grain sea salt, plus more to taste

3 tablespoons extra-virgin olive oil

1 small red onion, finely sliced, soaked in ice water

1 pound zucchini, julienned

1 cup  toasted walnuts, roughly chopped

2/3 cup  toasted coconut flakes

3 dates, pitted and chopped

to serve: micro greens or chopped herbs

Combine the vinegar, honey, garlic, and sea salt in a small saucepan over medium heat. Stir constantly until it comes together, remove from heat, and let cool for a few minutes. Whisk in the olive oil. 

Drain the onions, and pat dry. In a large bowl, combine the zucchini and onion together, pour over the vinegar mixture, toss well, then taste and add more salt to taste. Set aside for a few minutes. Alternately, you can move it to the refrigerator until you're ready to serve.

Before serving, toss the zucchini mixture with the walnuts, coconut flakes, and dates, then finish with a generous sprinkling of herbs or micro greens.

RECIPE: Pear Parsley Salad Dressing Recipe

INGREDIENTS

• 1 pear, cored and chopped (not peeled)
• 2 tablespoons olive oil
• ¼ cup water
• 1 cup parsley, roughly chopped
• 3 cloves garlic, pressed
• ¼ teaspoon celtic sea salt

INSTRUCTIONS

1. In a blender, process pear, olive oil and water on high until smooth
2. Blend in parsley, garlic and salt
3. Serve over tossed greens

RECIPE: Baby Greens with a Warm Gorgonzola Dressing

Ingredients
4 slices bacon
1 pear, thinly sliced
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted pecans

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.

Toss the baby greens, pecans, pears, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

RECIPE: Avocado Salad with Carrot-Ginger Dressing

Adapted from Gwyneth Paltrow’s GOOP.com

Serves 4, with dressing to spare

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

RECIPE: Roasted Delicata Squash Salad

From Helen’s Recipes (www.helenrennie.com)

Serves 4

Ingredients:

2 medium delicata squash

1/3 cup olive oil

½ tsp salt

1/8 tsp black pepper

8 cups mixed greens

½ cup dried cranberries

¼ cup pine nuts, toasted

Dressing:

2 tsp lemon juice

1 tsp balsamic vinegar

½ tsp Dijon mustard (opt.)

3 Tbsp. olive oil

Salt and pepper to taste

Procedure:

Make the squash

Place a rack into the bottom third of the oven. Preheat to 375F. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Do not peel. Cut the squash into cubes. Place the cubes in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash and roast another 10-15 minutes or until very tender. Remove from oven and cool for about 15 minutes.

Make dressing

Mix lemon juice, vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt

and pepper.

Assemble the salad

Put the greens into a big bowl and toss with the dressing. Top with roasted squash, dried cranberries, and pine nuts.

Submitted by Lisa Bretherick