Tips for adding the dressing and feta cheese to your Tomato and Feta Salad; learn this and more in this free video recipe. Expert: Amanda Pearson Bio: A vege…
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Question by xx_malissa_xx: I want to start eating salad everyday how can i keep it fresh?
If I cut/dice up things like fresh mushrooms, tomatoes, cucumbers, lettuce, and etc can i cut up a lot and keep them in bags or plastic bowls or whatever? whats the best way to keep them fresh so I dont have to do it everyday? i posted this in another section and i havent gotten any responses
Best answer:
Answer by bleweyez20249
Sure you can cut up many of the vege’s ahead of time and keep them in bags or bowls. I would not cut up tomatoes ahead of time. They seem to get soggy quickly. However, if it is chopped and fresh you can mix it (like the bagged salad) and store it. Just save the dressing and tomatoes and anything that could get soggy and add those things later.
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There is way too much tomato on that! you can’t make salad for shit!
looks delicious.
@2491cc It’s called TOMATO & Feta salad for a reason.
Amanda’s voice is soothing.
I love this its really a beautiful salad.mmm Feta is so yummy. Good job
After cutting the items, put them each in their own container and close up tightly. Mix what you need each day. This should keep them fresh for a couple or three days.
We buy bagged salad greens at the supermarket that have been pre-washed.
Cut up salad greens will only stay fresh and safe to eat for about three days.
I think it is just better to chop the veggies right when you want to eat your salad. Just chop as much as you want to eat. It is not much work and fresh is the best.
I buy the bagged salads and it’s easy and ready to serve
Hey Malissa L ~
Try this link for all sorts of tips on how to store & dry mushrooms.
http://www.ciao.co.uk/Ways_to_preserve_fresh_mushrooms__Review_5326314
It would save you $ to make it daily b/c it won’t be as fresh even the lettuce will be a bit limp. I see your point in prepping ahead but in this case you’ll pay the price in taste as well as waste! To keep veggies zippy I like to marinate a bunch of them on Saturday…that way I have them all through the week! The vegetables I choose for this marinade mix are beets, garbanzo beans & mushrooms. I usually go w/a combo of vinegar, oil, garlic & spices. But, if I’m in a rush & I can’t crush the garlic cloves pick out different spices, etc. I just drain the canned beets/garbanzos, rinse again while still in can then drain again. Then all that’s left to do is find a jar or plastic container to toss ’em into & add some salad dressing homemade or bottled. I enjoy them best after 2days have gone by & they have absorbed all the wonderful spices from the dressing. Check out this mushroom marinade recipe I found online.
MUSHROOM MARINADE
2 1/2 c. salad oil
1 c. white vinegar
1 bunch chives, chopped
1 bunch green onions, finely chopped
2 1/2 tbsp. sugar
1 1/2 tbsp. salt
1 tbsp. fresh lemon juice
1 tbsp. finely minced garlic
2 tsp. Worcestershire sauce
2 tsp. bottled browning sauce
1/8 tsp. prepared mustard
1 lb. fresh mushrooms, washed & patted dry
Whisk all ingredients except mushrooms in deep bowl until well combined. Add mushrooms, cover and marinate 4 hours or, preferably, overnight. This marinade also works well with sliced mushrooms, zucchini, cauliflower or broccoli.
If you want other variations of vegetable marinade’s here’s another link.
http://www.cooks.com/rec/search/0,1-0,vegetable_marinades,FF.html
Hope these suggestions have given you a new outlook on zingy salad prep!!!
** Heads up head on over to the Diet & Fitness section cuz ppl gave ya answers over 9hr ago