The best way to ensure that we eat plenty of salad and herbs is by packing your own. When you have a box of yummy salad in the fridge, you are less likely to tuck into the cheese and crackers or chocolate biscuits.
Making your own ready-to-eat salads means only needing to wash, chop and store the veg once. Everyone dips in and out of this bowl until it’s all been eaten.
Dip In Dip Out Salad
Ingredients
- Lettuce (not iceburg, browns quickly because of its water content)
- Tomatoes
- Cucumber
- Spring Onions
- Peppers
Method
- Choose a selection of salad ingredients for your salad bowl (the list above is a suggestion).
- Wash, de-seed, dry thoroughly and dice ingredients.
- Place a slightly damp piece of kitchen paper in the base of an airtight container.
- Mix salad ingredients thoroughly. Place in the airtight container.
- Layer a slightly damp sheet of kitchen paper over the salad.
- Place a tight fitting lid on top and store in the fridge.
- Customize the salad with dressings, fruit, nuts and seeds.
How to Store Freshly Cut Herbs
Herbs add a variety of flavours and nutritional supplement to meals, but often their short shelf life prohibits people from buying the fresh version.
Follow these 5 steps to prolong flavour heaven:
1. Purchase good quality fresh herbs
2. Dampen two layers of kitchen paper.
3. Place the herbs on the paper. Roll up firmly but not tightly
4. Place the wrapped herbs in an airtight container.
5. Use and rewrap as often as possible.
The exception to the rule is basil which likes a warm environment and therefore better bought growing in pots.
