TIPS FOR TOSSED SALADS
Source of Recipe
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List of Ingredients
-Use a variety of greens for a complementary medley of text-
tures, flavors and colours. And remember, fresh herbs can
perk up even the simplest combinations.
-Mix dark greens with light, crisp greens with tender, and
straight greens with curly. Team pale iceberg lettuce with
dark green spinach, romaine with curly endive. Red leaf
lettuce provides both colour and delicate flavour. Red cab-
bage and radicchio add colour and texture, too.
-The drier the leaves, the better the dressing will hold.
Blot any leftover moisture that may be in the crevices.
Greens keep better and look fresher if torn into bite-size
pieces rather than cut. If you do use a knife, shred or
slice greens just before serving, using only enough to coat
the cut edges will appear darker and limp.
Recipe
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