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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?
Best answer:
Answer by Peppa J
I eat salads almost every day, but I found the best way to keep them fresh is to cut them up on the day you use them. Sorry, but veggies like mushrooms and avocados especially will darken or spoil if stored in the refrigerator.
Know better? Leave your own answer in the comments!
One way that I learned to keep lettuce from turning colors or getting wilted is to put a paper towel in a zip lock back with the lettuce.
Good luck to you!
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!!!