To keep your salad tasty and appealing even a few minutes after serving, follow these simple recommendations.
First of all, when preparing a cold salad, try not to mix ingredients with different temperatures.
All ingredients, including vegetables, should be chilled; otherwise, the dish may spoil quickly.
Secondly, remember that you should salt the vegetable salad just before serving.
This rule is important because salt added in advance causes vegetables to release a lot of juice, which can ruin the appetizer.
Finally, the third rule concerns dressing salads.
Although many novice cooks do not see the difference between salting or dressing with oil first, it is actually important.
Vegetable oil should be added to the salad only after adding salt, vinegar, and pepper, as salt does not dissolve in oil, and its grains will be felt on the teeth.
