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Wanted: Salad Ingredients of Merit

Pictured here is lettuce that I had to “rehydrate” because it was so limp. I cut it gently with a very sharp knife, immersed it in cold water and used a salad spinner to dry it as much as possible. Chilling it uncovered in the basket for about an hour helped get it to acceptable. Dried cranberries (pictured), Feta cheese, pecans and a simple dressing of olive oil, red wine vinegar and spices provided the additional boosts that made the salad far from superb, but well worth eating.

Pictured here is lettuce that I had to “rehydrate” because it was so limp. I cut it gently with a very sharp knife, immersed it in cold water and dried it as much as possible with a salad spinner. Chilling it uncovered in the basket for about an hour helped get it to acceptable. Dried cranberries, feta cheese, pecans and a simple dressing of olive oil, red wine vinegar and spices provided the additional boosts that made the salad well worth eating.

We have salad almost every night, whether we need it or not, I sometimes note rather scornfully. Not that I don’t like salad. To the contrary, I think it is a delicious and important part of the meal, especially if you usually eat low fat and like good food as we do. Most simply put, without a salad the meal is over too soon. Still, I get a little tired of my salads and very tired of low quality ingredients.

Do you have tips about selecting salad ingredients or even better, a favorite source? Suggestions about salad dressings, homemade or store-bought, are most welcome too.

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