When chopping vegetables for salad, always
cut extra and store them in zipper-lock plastic bags in the
refrigerator. Next time you make a salad, they'll be ready to go.
Whenever you can, buy precut vegetables, such as lettuce and lettuce
mixes, shredded carrots, shredded or chopped cabbage, coleslaw mix,
broccoli slaw, broccoli florets, celery sticks, cauliflower florets, and
sliced mushrooms. You can also buy pre-washed greens for salads, such as
arugula, baby lettuces, baby spinach, and whole leaf spinach. Pre-washed
greens can be tossed into a salad as is; they usually need no trimming
or washing, saving loads of preparation time.
Broccoli and cauliflower are often too
fibrous and strong-tasting to add to salads raw. Many recipes call for
them to be blanched first. Save yourself some time and use frozen and
thawed vegetables instead. Or try bagged broccoli slaw from the
supermarket. This form of shredded broccoli works well with any coleslaw
dressing or tossed into salads.
As for peas, instead of simmering them
before adding to salad, use frozen peas and run them under cold water
for 1 minute to thaw. Whenever there is any leftover salads like meat,
fish, pasta, and bean salads, they could be made into great sandwich
fillings. Split a pita pocket, stuff with the leftover salad, and
garnish with fresh lettuce and chopped tomato.