15 Amazing Autumn Salad Recipes | Gimme Some Oven (2024)

FAQs

How to make a salad that actually tastes good? ›

leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.

A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli.

Whole grains add an extra level of crunch and nutritional balance to a salad. There are so many different grain options to choose from for your salads including farro, quinoa, brown rice, wheat berry, and more.

Try different types of vinegar, such as balsamic, red wine, or apple cider vinegar, and experiment with adding different herbs or spices like garlic, mustard, or honey to create your desired flavor. Add fresh herbs: Chopped fresh herbs like basil, cilantro, parsley, or mint can add a burst of flavor to your salad.

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

Obviously, every salad needs a base, some type of leafy greens. Choose a salad green that's loaded with health benefits… and STAY AWAY from that iceberg lettuce. You can also use a mix of these to give your salad a little more variety.

Best: Black Bean-and-Avocado Salad

The beans are a good source of disease-fighting antioxidants, and they have protein and fiber, as well as energy-boosting iron. Avocado adds creaminess and fiber. Plus, its fats help your body take in nutrients, including heart-healthy lycopene.

salad, any of a wide variety of dishes that fall into the following principal categories: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.

What are the best vegetables to put in a salad? ›

Many of these vegetables are the most well-known among consumers. The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes.

Some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula (see "Salad greens by the numbers").

Leafy greens (kale, arugula, spinach, or romaine lettuce) Colorful veggies (bell peppers, tomatoes, cucumbers, carrots, broccoli, and more) Lean protein (turkey, hard-boiled eggs, grilled chicken, lean beef, fish, tofu, lentils, or beans) Healthy fats (nuts, avocados, seeds, or olive oil)

The healthiest sources of carbohydrates—unprocessed or minimally processed whole grains, vegetables, fruits and beans—promote good health by delivering vitamins, minerals, fiber, and a host of important phytonutrients.

Here are a few examples of high-carb foods that you should avoid: bread, pasta, rice, potatoes, and sugar-filled snacks like candy bars and cakes. By cutting out these types of foods, you'll be on your way to achieving the healthy body and mind you've been searching for.

Season the greens & vegetables

Your dressing or vinaigrette may be perfectly seasoned but when added to unseasoned or raw vegetables, the overall taste of the salad may turn out bland.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.