Waste Not, Wilt Not


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I hate to see salad go to waste, but leftover dressed salad is fit only for the compost bin. However, I also hate to serve dressing on the side – it never tastes just right when it’s simply dribbled over salad greens on a diner’s plate. Solution: Keep a medium tossing bowl and dressing beside the undressed salad.  That way, diners can take any amount they want, add dressing to taste, toss and self-serve. Afterwards, I transfer the leftover undressed salad to a storage tub or zip-lock bag, then refrigerate it. If the salad includes tomatoes, however, I usually discard them beforehand. The cold is disastrous for tomatoes. Salad dressing tips, pg. 462 in 12, 167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets


Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.