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: Easy Fall Salad with Cranberry Vinaigrette

Ingredients
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
Salad Mix
1 head endive, chopped
1 Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese

Directions

Vinaigrette: In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.

Core and julienne pear.

In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

RECIPE: Roasted Beet Salad

Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest.

Ingredients:

1 bunch small beets
Olive oil
Salt and pepper to taste
1/4 cup pecans (or walnuts)
1 tablespoon Dijon mustard
4 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
4 cups salad greens
1/2 sweet onion, thinly sliced
1/4 cup crumbled blue cheese (or feta)
Dried cranberries (optional)

Procedure:

1. Place beets baking sheet, drizzle with olive oil and sprinkle with salt and pepper and bake in 375’ oven until can be easily pierced with a fork, about 30 minutes (The grill version: place beets on tin foil, drizzle with oil and salt and pepper, and wrap up tightly. Grill until beets can be easily pierced with a fork, about 30 min.)

2. Meanwhile, toast nuts in a dry pan on the grill or stove, tossing frequently. Finely chop the nuts.

3. Slip the skins of the beets off under cold running water. Cut beets into quarters or eighths.

4. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, cheese, and nuts. Drizzle with more dressing.

RECIPE: Napa Cabbage Salad

Ingredients:

1/2 cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound napa cabbage, chopped

2 scallions, thinly sliced

1/4 cup chopped cilantro

Freshly ground pepper

Procedure:

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

RECIPE: Quick Marinated Radish Salad

Serves 2

Ingredients:

• 1 bunch elongated radishes (about 7-8), sliced
• 1/4 medium onion, minced
• small handful cilantro or mint (~1.5 tbsp chopped)
• small handful parsley (~1.5 tbsp chopped)
• 1 large lime (~2 tbsp juice)
• 1/2 tablespoon extra virgin olive oil
• salt and freshly ground pepper to taste

Procedure:

Toss onion and radishes together. Mix in lime juice and olive oil. Season to taste with salt and pepper. Add cilantro (or mint) and parsley. Toss everything together and leave it to sit at room temperature for at least an hour. Toss once more before serving. Eat immediately. Great served alongside grilled meats.

Submitted by Stephanie Leonard

RECIPE: Arugula and Radish Salad

From Everyday Food July/August 2008

Serves 8

Ingredients:
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

Procedure:
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

(Try adding in some sliced apple for a little sweetness)

RECIPE: Greek Country Salad

From Gourmet January 2001

Ingredients:

For dressing

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1 teaspoon honey

1/3 cup extra-virgin olive oil

For salad

1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)*

1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)*

1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)

2 oz baby spinach (2 cups)

1 cup watercress sprigs, trimmed

1/2 cup chopped fresh dill

1/4 cup fresh flat-leaf parsley

1/4 cup thinly sliced scallion

Procedure:

Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

(* Try substituting the lettuce from our shares for the escarole, and the komatsuna for the mustard greens!)

RECIPE: Roasted Sweet Potato Salad With Black Beans and Chili Dressing

From The New York Times, September, 25, 2009
Serves 4

Ingredients:
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

Procedure:
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Contributed by Phyllis Jo Kubey

RECIPE: Celery root salad with apple and parsley

From Perfect Vegetables

Serves 4 to 6 as a side dish

Ingredients:

2 tablespoons lemon juice

1½ tablespoons Dijon mustard

1 teaspoon honey

½ teaspoon salt

3 tablespoons vegetable or olive oil

3 tablespoons sour cream

1 medium celery root, peeled and rinsed

½ medium apple, cored and peeled

2 medium scallions, sliced thin

2 teaspoons minced fresh parsley leaves

2 teaspoons minced fresh tarragon, if available

Salt and pepper to taste

Procedure:

1. Whisk the lemon juice, mustard, honey, and salt together in a bowl. Whisk in the oil in a slow, steady stream. Add the sour cream and whisk to combine. Set the dressing aside.

2. Cut the celery root and apple into 1½ inch pieces and grate on the coarse holes of a box grater, or use the shredding disk of a food processor. You should have about 3 cups total. Immediately add the grated celery root and apple to the prepared dressing to avoid discoloration. Toss to coat. Stir in the scallions, parsley, and tarragon (if using). Adjust the seasonings with salt and pepper to taste. Refrigerate until chilled, at least 30 minutes and up to several hours. Serve.

RECIPE: Edamame Salad

From recipetips.com
Serves 6

Ingredients:

		1 tablespoon olive oil
		1 tablespoon butter
		10 ounces edamame, shelled (approximately 1 1/2 cups)
		1/2 sweet onion, chopped
		1 red bell pepper, chopped
		15 1/4 ounces (1 can) corn drained, or 1 ear of fresh sweet corn cut off the cob
		1 stalk celery, diced
		1 leek, sliced thin
		1 clove garlic, chopped
		1 tablespoon fresh oregano, chopped
		1/4 teaspoon cayenne pepper, or to taste
		1 tomato, diced
		salt and pepper to taste Procedure: Heat olive oil and butter over medium heat. When butter has melted, add edamame and stir to coat. Add the onion and sauté for five minutes. Add the bell pepper, corn, celery, leek and garlic. Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy. Stir in the oregano and cayenne pepper. Season to taste with salt and pepper. Remove from heat. Gently fold in tomatoes right before serving.

RECIPE: Zucchini Fennel Slaw

Contributed by member Laura Grund

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
¼ cup zucchini, coarsely grated
1/2 small fennel bulb, trimmed and thinly sliced

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl. Add fennel and zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

RECIPE: Warm Delicata Squash Salad

From feelgoodeats.com

Serves 4

Ingredients:

2 pounds delicata squash

sea salt

5 tablespoons extra-virgin olive oil

8 ounces mixed greens

1 shallot, minced

3 tablespoons red wine vinegar

4 slices bacon

1 cup crumbled blue cheese

1 cup roasted walnuts

Procedure:

1. Preheat the oven to 425 degrees F

2. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.

3. Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.

4. Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.

5. Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.

Celery Salad

From Saveur

Yield 6 servings

Don't neglect to mix in the celery leaves (which, unfortunately, are often discarded); they contribute significantly to the look and taste of the salad.

Ingredients:

1 tbsp. white wine vinegar
1 tsp. dijon mustard
Salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil
1 bunch celery

Procedure:

1. Whisk together vinegar, mustard, and salt and pepper to taste in a large salad bowl. Drizzle in olive oil while whisking constantly, to form a smooth and tart dressing. Set aside.

2. Pluck all the leaves from celery; set aside. Remove the outer ribs of the celery. (Save the innermost ribs from the core of the bunch for another use.) Roughly chop the celery ribs into 1⁄2"–3⁄4" pieces. Add celery to bowl with dressing and toss well to coat. Adjust the seasonings.

Mediterranean Couscous Salad with Roasted Vegetables

From epicurious.com

Yield 6 servings

Ingredients:

• 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
• 2 medium-size zucchini, each cut lengthwise into 4 wedges
• 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 10 large garlic cloves, unpeeled
• 3 1/2 tablespoons plus 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

• 2 1/2 cups water
• 1 teaspoon salt
• 1 10-ounce box couscous

• 1 cup pitted brine-cured black olives (such as Kalamata), halved
• 6 tablespoons fresh lemon juice
• 3 tablespoons drained capers
• 3 tablespoons thinly sliced fresh basil

Procedure:

1. Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.

2. Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

3. Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Note: I think this recipe would also be very nice with quinoa, which is better for you than couscous.

RECIPE: Celery and cucumber salad in mustard dressing

Adapted from In Season by Sarah Raven

Ingredients:

1 cucumber

Salt and pepper

1 head celery

1 tablespoon Dijon mustard

1 teaspoon spicy mustard

1 tablespoon red wine vinegar

Juice of one lemon

4 tablespoons sunflower oil (olive oil will work fine too)

Bunch of parsley, finely chopped (if you want to stick with CSA ingredients, sub in some basil)

Procedure:

1. Peel and deseed the cucumber (cut in half and use a teaspoon). Slice the halves into 1/2-inch thick half-moons, put in a colander and sprinkle with salt. Leave to drain for half an hour, then rinse.

2. Meanwhile, slice the celery stalks into 1/4-inch slices on a diagonal. Pick the celery leaves and mince. Add the celery pieces, minced leaves, and the rinsed and drained cucumbers to a large bowl.

3. Put the mustard in a bowl. Add the vinegar and lemon juice, then slowly whisk in the oil, pouring in a thin stream.

4. Pour the dressing over the vegetables and season with salt and pepper to taste. Add the parsley (or basil).

RECIPE: Asian Slaw

If you liked the Asian Slaw at the Grill Night, then you are in luck. Stacey Gilles has provided the recipe. Thanks, Stacey!

"Here's a good basic recipe for Asian Slaw. It adapts well to substitutions and I seem to make it differently every time. You can actually use any kind of cabbage. Sometimes I add water chestnuts or bean sprouts. If you like it sweeter, add more brown sugar. Brighter? Add lime juice and mint. Spicier? More Sriracha or some red pepper flakes will do the trick." -Stacey G.

3 cups Napa cabbage, shredded

1 cup carrots, finely julienned

1 cup snow peas, finely julienned

½ cup red bell pepper, finely julienned

1/3 cup chopped scallions

¼ cup chopped cilantro

1 tablespoon minced ginger

3 tablespoons rice wine vinegar

1 tablespoon peanut oil

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons sriracha sauce

1 tablespoon brown sugar

Place the vegetables in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, sesame oil, sriracha and brown sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing.

RECIPE: Orange and Fennel Salad

From the Whole Foods website

Serves 4

Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds

Method

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.

Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.

RECIPE: Spinach Salad with grilled Eggplant and Feta

Yield: Serves 4 (main course) Active Time: 25 min Total Time: 40 min Ingredients: 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 teaspoon minced garlic 2 teaspoons chopped marjoram or oregano 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds 10 ounces baby spinach 1 cup crumbled feta (1/4 pound) 1/4 cup pine nuts (1 ounce), lightly toasted Procedure: 1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). 2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. 3. Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces. 4. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Contributed by Laura Grund

RECIPE: Salads with Cucumbers

When it's this hot out I often find it hard to turn on the oven or the stove, I just want something simple, fresh, and fast. A big thank you to Mark Bittman for putting together a list of 101 simple salads. Several of them feature cucumbers, which we're getting this week.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

Here's a link to the full article.

RECIPE: Cabbage Salad with Spicy Peanut Dressing

From Perfect Vegetables by the editors of Cook's Illustrated magazine

Serves 6-8

Ingredients:

1 pound green or red cabbage (1/2 medium head), shredded

1 large carrot, peeled and grated

Salt

2 tablespoons smooth peanut butter

2 tablespoons peanut oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon honey

2 medium cloves garlic, chopped

1 (1 1/2-inch) piece fresh ginger, peeled

1/2 jalapeno chile, stemmed and seeded

4 medium radishes, halved lengthwise and sliced thin

4 medium scallions, sliced thin

Procedure:

1. Toss the cabbage, carrot, and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage and carrot wilt, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). Press but do not squeeze, to drain; pat dry with paper towels. (The cabbage and carrot can be stored in a zipper-lock plastic bag and refrigerated overnight.)

2. Place the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and chile in the workbowl of a food processor. Process until a smooth dressing is formed. Toss the cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover and refrigerate until ready to serve. (The salad is best the day it is made but will keep refrigerated for several days.)