Chatelaine Kitchen

6 ways to make a better salad

It’s the perfect mix of crispy, crunchy, creamy, tangy and sweet — and so much more than a side dish you feel duty bound to eat because it’s good for you.

In the blazing heat of summer, after a day spent in our test kitchen, there’s no way I’ll turn on the oven or stove at home. Instead, I make my favourite meal: a Big Salad. This non-recipe is a huge bowl of leaf lettuce topped with avocado, feta, tomatoes, toasted nuts and seeds, and a simple vinaigrette. It’s the perfect mix of crispy, crunchy, creamy, tangy and sweet — and so much more than a side dish you feel duty bound to eat because it’s good for you. To fall in love with salad (or just to rekindle the affair), get my salad necessities (above). — Claire Tansey, Chatelaine Food Director.

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How to shop, store and use seasonal greens
6 more ways to use your salad spinner
How to keep herbs fresh for longer