make an essay related to salad

travel id adot

Six months: the travel id will be required in 2023.

Arizona Travel ID will be mandatory starting May 2023

PHOENIX — The Arizona Travel ID will be mandatory for travelers starting exactly one year from today.

Beginning on May 3, 2023, you will need a federally compliant ID in order to get through TSA checkpoints at airports for domestic flights, the Arizona Department of Transportation says.

The pandemic caused delays in the process and ultimately pushed back the date.

“Without the Arizona Travel ID or other form of federally-compliant identification such as a valid U.S. Passport, fliers risk missing an airline flight because the standard driver license will not be accepted at TSA checkpoints,” ADOT says.

Identification cards that are federally approved have a gold star in the corner.

You can walk in to get a Travel ID, but ADOT suggests making an appointment first .

You’ll need to bring proof of identity (birth certificate or US passport), social security number, and two documents proving your residency (rental or bank statements, credit card or phone bills) at your current address.

The ID costs $25.

For more information, click here.

RELATED: Arizonans can start adding IDs to virtual Apple Wallet

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Real id deadline: here's when arizonans will need one to fly and how to get yours.

Although the deadline for getting a Real ID has been extended, don’t wait too long if you plan to get one.

The federal Real ID Act will take effect for Arizonans on May 7, 2025. When that happens, people must have identification compliant with the act to pass through airport security or enter federal buildings.

As of that date, a standard driver's license or identification card won’t get you through a TSA checkpoint. You will need the enhanced driver's license known as the Arizona Travel ID.

Arizona has issued more than 2.1 million Arizona Travel IDs since their introduction, including 262,083 in 2023, ADOT spokesman William Lamoreaux said.

Here’s how to get a Real ID in Arizona, including all the documentation you need.

Do I need a Real ID to fly in 2024?

No. A valid, state-issued drivers license or identification card is enough to board a domestic flight, for now.

When do you need a Real ID to fly?

Real ID will be required to fly on domestic flights starting May 7, 2025.

The Department of Homeland Security intended to begin enforcing the Real ID Act in May 2023, but it pushed back the deadline by two years.

Officials cited lingering effects of the COVID-19 pandemic on states' abilities to ensure their residents have driver's licenses or identification cards that meet Real ID standards. They said progress was stalled because of licensing agencies' need to work through pandemic backlogs.

New at Sky Harbor Airport for 2024: Flights, restaurants, lounges and more

What do I need to get Real ID in Arizona?

To get an Arizona Travel ID, ADOT requires one primary document for proof of birth, two documents for proof of address and a Social Security number.

Acceptable documents for proof of birth include:

Certified birth certificate.
U.S. certificate of birth abroad.
U.S. passport or passport card.
Permanent resident card or resident alien card.
Unexpired USCIS employment authorization document.
I-94 form with an unexpired foreign passport and unexpired U.S. visa.
U.S. certificate of naturalization.
U.S. certificate of citizenship.

Acceptable documents for proof of address must be issued from a business, organization or government agency and include your name and residential address. Documents must be in print. These include:

Utility bills.
Credit card or bank statements.
Insurance policies.

What is an enhanced driver's license?

ADOT issues the enhanced Travel ID and standard driver licenses. The difference between the two is the amount of documentation you have to provide to obtain one.

How do I know if I have a Real ID?

The Arizona Travel ID contains a gold or black star on the upper right-hand corner. A standard drivers license has no star.

When Real ID takes effect, standard licenses with no star will no longer be acceptable identification for domestic flights. People without the upgraded license will need to present another form of Real ID-compliant identification.

What if I don’t have a Real ID?

If you don’t switch from a standard driver’s license to the Arizona Travel ID, you will not be able to pass through airport TSA checkpoints without some other acceptable form of identification. These documents fit the Real ID guidelines, according to the Transportation Security Administration:

U.S. passport.
U.S. passport card.
DHS trusted traveler cards (Global Entry, NEXUS, SENTRI, FAST).
U.S. Department of Defense ID, including IDs issued to dependents.
Permanent resident card.
Border crossing card.
State-issued enhanced drivers license.
An acceptable photo ID issued by a federally recognized tribal nation/Indian tribe.
HSPD-12 PIV card.
Foreign government-issued passport.
Canadian provincial driver's license or Indian and Northern Affairs Canada card.
Transportation worker identification credential.
U.S. Citizenship and Immigration Services Employment Authorization Card (I-766).
U.S. Merchant Mariner credential.
Veteran Health Identification Card.

Do children need a Real ID?

Children under 18 don't need Real ID to fly within the U.S., as long as they're accompanied by an adult who does have Real ID, Lamoreaux said.

How much does an Arizona ID cost?

A Real ID-compliant Arizona Travel ID costs $25.

Michael Salerno is an award-winning journalist who’s covered travel and tourism since 2014. His work as The Arizona Republic’s consumer travel reporter aims to help readers navigate the stresses of traveling and get the best value for their money on their vacations. He can be reached at [email protected] . Follow him on X, formerly Twitter: @salerno_phx .

Support local journalism. Subscribe to azcentral.com today.

The Arizona Travel ID is the credential that complies with the federal REAL ID Act of 2005. It is available as both a driver license and identification card. There is a gold star embedded in the card to show that the cardholder has provided added proof of identification to ensure the license or ID meets strict federal requirements. For more ...

If you need to travel, you need to take a trip to your local MVD office or authorized third-party provider to get the new AZ Travel ID. The AZ Travel ID is part of a nationwide TSA security change starting May 7, 2025, requiring an AZ Travel ID or another form of approved identification for domestic travel. Get your AZ Travel ID

ADOT Travel ID Document Guide. ... An Arizona Travel ID (driver license or ID card) shows that the cardholder has provided added proof of identification to ensure the license or ID meets strict federal requirements for access to federal buildings and airports. The Travel ID has a gold star in the upper right hand corner.

Six Months: The Travel ID will be required in 2023 Arizona Department of Transportation sent this bulletin at 11/16/2022 10:09 AM MST. If you would like alerts on this and other ADOT news, sign up above to receive our GovDelivery notices.

PHOENIX — The Arizona Travel ID will be mandatory for travelers starting exactly one year from today. Beginning on May 3, 2023, you will need a federally compliant ID in order to get through TSA ...

You will need the enhanced driver's license known as the Arizona Travel ID. Arizona has issued more than 2.1 million Arizona Travel IDs since their introduction, including 262,083 in 2023, ADOT ...

The Arizona NON TRAVEL will be labeled "NOT FOR FEDERAL IDENTIFICATION". All must be originals or certified copies, in English, certified by the issuing agency. Out of state Driver License or Motor Vehicle Record (MVR) expired less than one year, required to waive testing. DL applicants must meet testing requirements prior to issuance.

It will be used to verify your identity and to comply with federal and state child support enforcement laws. It will not be used as your driver license or identification card number. Male Applicants Under 26: By submitting this application, I consent to registration with the Selective Service System if I am required to register under federal law.

Questions are taken from the Arizona Driver License Manual. Please thoroughly study the manual before taking the examination. A score of 80% or higher is required to pass the actual examination. Driver License Practice Test #1. Driver License Practice Test #2. Driver License Practice Test #3. Driver License Practice Test #1 (Spanish)

The official app of the Arizona Department of Transportation, ADOT Alerts is a free, must-have app for those who travel on Arizona's highways. ADOT Alerts provides real-time information to travelers about unplanned, major events that are impacting traffic so informed decisions can be made to avoid lengthy delays or potentially dangerous ...

Beginning May 3, 2023, you will need a federally-compliant credential -- like the Arizona Travel ID -- to get past TSA checkpoints at airports for domestic flights. Without the Arizona Travel ID or other form of federally-compliant identification such as a valid U.S. Passport, fliers risk missing an airline flight because the standard driver ...

Quickly access ADOT services. Vehicle title, registration renewal, custom and specialty license plates, duplicate driver's license and ID, and more. ... Arizona Travel ID DON'T WAIT make your appointment now azdot.gov/TravelID Current credentials are only valid

Rescue teams suspended their search for six construction workers who were repairing potholes on the Francis Scott Key Bridge when it collapsed. Erin Schaff/The New York Times. Follow today's ...

Now is a great time to get the Arizona Travel ID because, historically, Arizona Department of Transportation Motor Vehicle Division offices see fewer customers during the holiday season than other times of the year. Customers can save even more time by scheduling an office appointment at azmvdnow.gov, selecting the time, date and office ...

Beginning May 7, 2025, you will need a federally compliant credential -- like the Arizona Travel ID -- to get past TSA checkpoints at airports for domestic flights. Without the Arizona Travel ID or other form of federally compliant identification such as a valid U.S. passport, you risk missing an airline flight because the standard driver ...

Beginning May 7, 2025, you will need a federally compliant credential like the Arizona Travel ID to get past TSA checkpoints at airports for domestic flights. Without the Arizona Travel ID or other form of federally compliant identification such as a valid U.S. passport, you risk missing your flight because the standard driver license will not be accepted by TSA.

The cost of a Travel ID is $25 (initial application and renewal). MVD Services. Hours and Locations; Online Services; Driver Services; Business Services

Process Writing of Salad With PDF

In this session today, you will learn how to write a process of making Salad . There will be two different examples in this session on the same topic. So, let’s get started.

Feature image of Process Writing of Salad

Question: Study the following points and write a paragraph on how salad is made (simple cucumber salad) :

Points: Buying fresh cucumbers, carrots, tomatoes, onions, mint and coriander leaves and green chillies from the market – Checking and selecting – Washing – Peeling the cucumbers, carrots and onions – slicing the vegetables – Mincing green chillies – Adding mint and coriander leaves – Adding salt and black pepper powder – Mixing everything together – serving

Processing Writing of Salad (Simple Cucumber Salad)

Salad is a healthy side dish that is eaten by people around the world. A simple salad is prepared in the following way. First, fresh cucumbers, carrots, tomatoes, onions, mint and coriander leaves and green chillies are bought from the market. Then they are checked thoroughly and the rotten or defective bits are discarded.

After that, the vegetables are washed well. Then the cucumbers, carrots and onions are peeled. After that, the vegetables are sliced and put in a bowl. Then the green chillies are minced and added to it. After that, mint and coriander leaves are also added to the bowl. Then salt and black pepper powder are added according to one’s preference. Everything is then mixed well and the salad is ready to be served.

Question: Study the following points and write a paragraph on how salad is made (fruit salad):

Points: Buying fresh fruits like strawberries, bananas, pineapples, blueberries, grapes, kiwis and oranges as well as honey and lime from the market – Checking and selecting – Washing the fruits – Peeling – chopping – Adding to a bowl – Mixing honey with lime juice and zest separately – Pouring it over the fruits – Mixing well – Serving

Processing Writing of Salad (Fruit Salad)

Salads are healthy and nutritious and are enjoyed by people all over the world. A simple fruit salad is prepared in the following way. First, fresh fruits like strawberries, bananas, pineapples, blueberries, grapes, kiwis and oranges as well as honey and lime are bought from the market. Then the fruits are checked thoroughly and the rotten or defective bits are discarded.

After that, the rest of the fruits are washed well. Then their peels and seeds are removed. After that, they are chopped into small, bite-sized pieces and put in a bowl. Then in a separate bowl, honey, lime zest and lime juice are added and combined well. This mixture is then poured over the fruits and everything is stirred and mixed well. The salad is then ready to be served.

So, that was pretty much everything you needed to know in order to write the process of making Salad. In this lesson, I have discussed the topic with a very simplistic approach for a better understanding of all kinds of students.

If you still have doubts regarding today’s session, post your queries in the comment section below. I’ll attend them as soon as possible. If you want to read more such sessions on various other kinds of English writing comprehension, keep browsing our website.

You can join our Telegram channel to get all the latest updates on our upcoming sessions. Thank you for being with us. All the best for your upcoming exams.

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,” by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate?

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners. Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation.

Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.

This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution.

We are not alone in the fight despite what extremists and anti-semites might like us to believe. So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays. The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people. It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School, Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t. Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation. Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew. However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter. To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites.

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School, Bronx, New York

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How to Eat Healthy

8 Ways to Spice Up Your Boring Salad

Try these simple steps for taking your salad bowl to the next level.

Lauren Salkeld is a New York City-based writer and editor. She spent a decade working for food magazines and websites, and now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. She's very happy to work from home, with Rosie, her miniature Schnauzer, by her side.

Salad can be many things—cold or hot, layered or chopped, delicate or robust—but one thing salad should absolutely never be is boring. Thankfully, turning a lackluster bowl of lettuce into one that's brimming with texture and flavor is a whole lot easier than you think. Whether you mix up your add-ins—or even your greens—prep them differently or toss in a few unexpected ingredients, salad can quickly go from obligatory side dish to supper superstar. Read on for eight ways to put a new spin on salad.

Play with Your Greens

We all have our favorite leafy greens, but why limit the list to iceberg and romaine when there are so many options? If you prefer lettuce that's more subtle and delicate, try tender Bibb, which makes a dynamite pairing with creamier dressings. Looking for more assertive flavor and a bit of crunch? Mix in escarole or its sharper sister, radicchio . For a heartier salad, consider kale , which is packed with vitamins and nutrients and won't wilt as fast as other greens. (Try one of our dozens of kale salad recipes .)

Add Fresh Herbs

Recipe pictured above: Watermelon, Orange & Cucumber Salad with Castelvetrano Olive Vinaigrette

Lettuce isn't the only leaf that belongs in a salad bowl. Just about any salad can be improved by fresh herbs, whether that means torn basil, snipped chives or whole mint leaves. Try adding a single herb like dill to a simple beet and feta salad or take a more herb-forward approach by adding generous handfuls of multiple herbs, an especially good option if you have your own herb garden.

Switch Up Your Protein

Chicken is an easy and versatile protein source to use in salads, but so are steak , shrimp and fish, all of which add an extra layer of flavor and texture, while also making for a more filling and substantial dish. Beans and legumes are great plant-based protein sources, and if you use canned beans or refrigerated steamed lentils, there's almost no prep required.

DIY Your Dressing

Making your own salad dressing allows you to tailor it to suit your taste buds, while also avoiding the kind of mystery ingredients found in processed versions. Vinaigrette , a mix of an oil and an acid, comes together in seconds and can be varied almost endlessly with different oils, vinegars and citrus juice, along with shallots, mustard, fresh or dried herbs, honey, pesto, yogurt and tahini . You can also make your own lighter versions of favorites like blue cheese or buttermilk ranch or experiment with warm dressings to put yet another spin on the salad experience.

Grab the Veggie Peeler

Recipe pictured above: Shaved Artichoke Salad with Shrimp

You likely use a vegetable peeler to remove the skin from carrots and cucumbers , but if you keep going those veggies turn into ribbons that create a more delicate and visually interesting salad. The peeler is also great for taking ingredients you might normally cook, such as zucchini or asparagus , and making them thin enough to enjoy raw.

Fire Up the Grill

Recipe pictured above: Grilled Eggplant Salad

If you like the fire-kissed flavor of the grill but still want something light for dinner, consider cooking your favorite ingredients over coals. Zucchini, bell peppers, mushrooms, corn and onions are obvious options, but you can even grill lettuce , which makes it warm, lightly wilted and just a little bit smoky.

Go for the Grain

Adding your favorite grain, be it quinoa, farro or even pasta , does more than turn salad into a more substantial dish—it also adds texture and flavor, which is a battle won in the fight against boring salads. Add a generous amount if you want grains to be a main player or just a sprinkle to make your salad a touch more interesting—it's a great use of leftovers! And don't be afraid to try less obvious grains, such as freekeh, wheat berries and wild rice.

Keep It Crunchy

Recipe pictured above: Brussels Sprouts Salad with Crunchy Chickpeas

In a bowl of soft and tender ingredients, a little crunch goes a long way. A handful of nuts or seeds—raw or toasted—are effortless and add an extra hit of nutrition. Try adding chunks of grilled bread to make a Panzanella-style salad or go for crispy breadcrumbs if you want a lighter level of crunch. Toasted pita or crushed tortilla chips are other easy options, while grated Parmesan can be toasted into cheese crisps called frico that are perfect for Caesars but will elevate any number of salads.

Cold Soba Noodle Salad with Sautéed Greens
Vegetarian Nicoise Salad
Quinoa Salad with Herbs and Radishes

How to make salad: A comprehensive guide

Making salad may seem like a no-brainer: throw some vegetables in a bowl with dressing and you’re done. this is true, but learning how to make salad that tastes great, is healthy, fills you up, and saves you time takes a bit more skill..

After reading this comprehensive guide to making salad*, you’ll have everything you need to put salad on your table.

Here at The Salad Lobby we love salad for many reasons. Salad is beautiful, nutritious, and good for the planet. Humans need a balanced diet that includes a variety of fruits and vegetables, and salad is a wonderful way to deliver important nutrients to your body in a delicious, easy way. (If you need more convincing on why you should eat salad, check out our Manifesto .)

So how do you make salad you really want to eat?

Are you salad-ready?

You might want to eat more salad because your doctor or loved one advised you to eat more vegetables. Or perhaps you seek to eat more salad because you think you should, but you don’t know where to start. Maybe you want your family to start eating healthier meals and you’re looking to cut costs and time.

Whatever your reasons, if you’re here to learn how to make salad because you need to make a change in your diet , you’ve come to the right place.

Whether you’re interested in starting with a couple salads a week, or getting ideas on how to make salad for work lunches , or how to make salad that keeps you full , this guide is for you. Our instructions, tips, resources and steps on how to make salad will have you leading a more salad-centric life in no time.

Don’t be intimidated. It’s just salad. We’ll start with the basics and add some advanced tips and tools throughout.

How to make salad - Quinoa Salad with Herbs

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First things first: What is salad?

Before we go into the intricacies of how to make the best salad, it’s important to discuss what salad really is. This answer seems fairly obvious to us, but many people have different definitions of what salad is and what components make a salad a salad.

The Salad Lobby maintains that true salad is vegetable-based, usually with a base of some type of leafy green. This could be a

tossed salad;
green salad;
chopped salad,;
composed salad; or
simple green salad.

Pasta, grain, potato, and bean salads are types of salad that have starch as the base.

Salads with mayonnaise like potato, tuna, or macaroni salad are sometimes called deli-salads to differentiate them from vegetable-based salads.

Fruit salad mostly consists of chopped fruit, in case that wasn’t obvious.

Those pesky unhealthy salads

What does healthy really mean , anyway?

“Healthy” is a loaded word these days. Nutrition experts, foodies, clean-eating enthusiasts, and fitness fanatics across the internet have very different definitions of what they think healthy means.

There’s even been some debate lately about whether salad is healthy or unhealthy . The argument tends to be that restaurant salads or grab-and-go salads may seem like a healthy salad option, but in reality are chock full of added sugars, fat, and calories. The conclusion: salads are a scam to make people think they’re getting something healthy when they’re really not.

This is bad logic. Just because some restaurants dupe their customers into buying something that looks to be healthy but is not does not mean salad in an of itself is unhealthy or will “make you fat.”

How to make your salads healthy salads

The Salad Lobby promotes salad’s place at the table.

But we are not going to tell you to run out to your favorite deli and buy a quart of macaroni salad and call it good.

Because, plain and simple, that’s not the type of salad we’re talking about.

Even though it’s called salad, macaroni salad is not going to help you meet your daily serving of vegetables. It’s not going to give you the quality nutrients you need. And it’s not going to improve your diet. Don’t get us wrong, macaroni salad can be delicious and we support everything in moderation. But it’s just not the type of salad we are promoting here.

Focus on plant-based foods

So, what kind of salad are we talking about?

We promote simple salads that are centered around vegetables, legumes, and whole grains . (Nope, we don’t mean whole grain macaroni. But nice try).

You may find a little fruit every now and then, maybe a sprinkle of cheese here and there, and toppings such as nuts and croutons, but vegetables reign.

Vegetables are perfect nutrition delivery systems , evolved to provide us with edible sunshine, water, and soil.

If you’re concerned about how to make a salad that’s healthy, you are pretty safe with piling as many greens, vegetables, and fruits on your salad as you want.

The ingredients you should moderate are toppings such as nuts and cheese, protein, and dressing.

We tend to make not only vegetarian salads but vegan salads as well, so we don’t add cheese very often. Try just a light sprinkle of feta or a small handful of Parmesan or cheddar.

Instead of cheese, we recommend adding nuts. Nuts are very nutritious but, due to their high calorie and fat content, we recommend limiting them to 1-2 tablespoons per salad.

A little flavor goes a long way.

Our salads don’t include meat as a protein, because we focus on dishes that are better for the health of people as well as the health of the planet . If meat is an essential part of your diet, you can add meat to any of our salad recipes .

How to make salad - Warm Brown Rice Salad

Rethink your dressing and toppings

It’s easy to go overboard with dressing, especially if you are not used to eating a lot of vegetables. Your salad should taste like a salad and the vegetables in it, not just of oil and vinegar (or, God forbid, mayonnaise ).

Dousing your salad in too much dressing can be a difficult habit to break. Rather than pouring an unknown amount from a bottle, start with a small amount, such as a tablespoon. Taste-test your salad and add small amounts until you’re satisfied.

Vegetables are not high in sodium. If you watch sodium levels in your diet, pay close attention to topping like cheese, nuts, croutons and store-bought dressings. Making your own toppings and dressing can ensure you keep sodium levels at a minimum.

One of the many beautiful aspects of salad is that it doesn’t take a lot of equipment to make. You’re not going to have to invest in hundreds of dollars’ worth of pots and pans. You technically don’t even need a kitchen to make healthy salads. You certainly don’t have to go out and buy a whole new set of kitchen tools to start making salad.

But a few pieces of equipment will help you get going.

Before you start looking up salad recipes and planning your life around all the salads you will make, it’s a good idea to assess your equipment needs by taking stock of your kitchen tools.

The basic tools are a good knife and a cutting board .

Then you need something to put the salad in. Depending on your needs that could be a large salad bowl , serving bowls or plates .

For serving, you’ll need tongs .

If you are planning to take your salad to go, perhaps you’ll need some quality storage containers .

If there’s one kitchen tool we recommend not skimping on, it’s a chef’s knife . A high-quality kitchen knife is the one tool you may want to invest in if you foresee a lot of salad in your future. You don’t have to spend a ton of money, but a high quality knife in the $50-$100 range will make chopping vegetables not only a cinch but a joy.

Trust us—the feeling of using an excellent, sharp knife after years of using subpar knives is the cooking equivalent of flying first-class for the first time (which we unfortunately don’t know from experience, but can imagine).

If you don’t have a good knife as part of your kitchen toolbox, start with a chef’s or a santoku knife . A santoku knife is like a cross between a chef’s knife and a cleaver. Many home cooks like santoku knives for their versatility.

We also recommend getting a honing tool to sharpen your knives. Use this grooved metal rod with a handle once a week to keep your knives sharp between professional sharpenings.

There are some excellent resources out there for how to hone your knives . Most companies will say if you hone your knives regularly, you can wait get them professionally sharpened about every 1-2 years. This varies from knife to knife so be sure to read the manufacturer’s recommendations for whatever knife you decide to purchase.

Check out top selling chef’s knives »

Cutting board

A good quality cutting surface is another must-have for homemade salad prep. There are a lot of options as far as materials go, but the consensus is that wood is best .

We recommend a large wood chopping block that fits on your counter top and can stay in one place, ready to use when salad making strikes your fancy.

Which, after mastering this guide, will be constantly.

A lot of home cooks like plastic and silicone mats because they are lightweight and flexible. However, some studies have shown that plastic and silicone cutting boards are actually less safe than wooden cutting boards as far as keeping harmful bacteria at bay.

See top selling wood cutting boards »

Salad prep bowls

It’s not totally necessary to have a large salad bowl , as long as you have individual serving bowls or plates . However, if you want to make tossed salad, you need some large receptacle in which to toss salad with dressing.

It’s also much easier to serve salad from a large serving vessel for families or groups, or to take to potlucks and picnics.

We have a set of nesting mixing bowls ; we use the large bowl for making tossed salads. Mixing bowls, especially a set that nests into one another, are useful because they store easily in the cupboard. You can use the smaller bowls to serve optional ingredients such as cheese or nuts. They also make great bowls for making other non-salad recipes, if you’re into that sort of thing. (We’re joking. Of course you’re not.)

Check out top selling salad prep bowls »

Salad tongs

Like with salad prep bowls, you can make an excellent salad without a set of tongs—any larger utensil would work just fine. But if you are making large tossed salads for your family, or a group, a good set of tongs is your best friend.

Tongs can range from artfully crafted to basic utilitarian, from separate to attached, from small to large. Figure out what your needs are and choose accordingly.

Browse top selling salad tongs »

At this point, you have everything you need for the main components of your salad:

a good knife to chop ingredients with,
a board to chop them on,
a vessel to put them in, and
and tool for tossing and serving.

You’re almost ready to serve, except for one of the most important ingredients of salad: dressing.

Dressing tools

There are a couple of items that can make preparing and storing dressing a bit easier.

We love small Mason jars for a variety of uses such as storing herbs and spices, low-brow wine glasses, tea light holders, and for preparing delicious salad dressing.

Whoa, you might be thinking, I thought you were going to recommend some fancy dressing bottle. Au contraire. Sometimes the simplest tool is the best. Mason jars not only help you measure the dressing ingredients, but the tight-fitting lids are perfect for mixing dressing by hand and storing in the fridge.

Some dressing recipes may suggest a whisk and small bowl. This is where your nesting bowls come in handy. Look for a smaller whisk so your dressing doesn’t splash out all over the counter.

Look for top selling whisks »

Serving platter or bowl

Through careful calculation we have confirmed that there are a million and a half different types of salad, and about a billion ways to serve salad.

Only you can determine how to make salad and how to serve salad based on needs and preferences.

Trying to get your family to eat more salad? A long platter can showcase the bounteous ingredients of a lovingly composed or layered salad.

Check out top selling serving platters »

Are you trying to win over a potential love partner with salad? Try a beautifully, hand-crafted salad bowl and some artistic serving plates.

Eating yummy salad alone on your couch while binge watching The Mind of a Chef ? Jazz it up with a special, personal salad bowl of your own.

See top selling serving bowls »

We won’t list all million and a half options, but you get the idea.

Storage containers

Meal prep salads, or make-ahead salads, is another level of salad-making science. If you want to start making salads for future meals, the right storage containers will make all the difference.

For green salads, you want a storage container that’s large enough. For most greens salads with delicate greens (basically anything other than kale), have some small containers on hand to take your dressing separately and dress the salad when you’re ready to eat it.

Bean, grain, and pasta salads may fit into smaller containers.

You may want to have enough containers on hand for 3-5 days worth of salad.

There are a ton of options out there, but we love glass containers with snap lids for their durability and versatility. If you choose plastic, look for BPA-free options.

Explore top selling storage containers »

Advanced tools

Advanced tools are not necessary for making even the best salad. But they can make your life a little easier if you prepare lots of tasty salads. And they are quite helpful for leading a salad-centric life.

It’s important to start your salad-making adventure with washed greens that are not soaked with extra water. A salad spinner is a nifty device that includes an inner colander, outer bowl, and lid that spins the colander inside the bowl to spin off excess water from lettuce and greens.

Browse top selling salad spinners »

A food processors are electric appliances that can be used to chop, dice, blend, and shred food in seconds. They are excellent tools for preparing large quantities of vegetables for salads, or for making perfectly blended dressings.

Discover top selling food processors »

Many home-cooks like to use a mandolin slicer for, you guessed it, slicing vegetables. Mandolins have a flat surface on which you slice vegetables against a very sharp blade. Different attachments provide different sizes of cut, and some allow your to julienne (cut vegetables into small, thin pieces the size of matchsticks) or shred. We love them for slicing vegetables thin for different textures within salad.

Check out top selling mandolin slicers »

We use our electric pressure cooker often when making salad. It is helpful in cooking large batches of grains and beans for salad in a fraction of the stove top time. This is definitely a very advanced tool. We don’t recommend using an electric pressure cooker for the salad-making novice unless you think you’ll use it regularly.

See top selling electric pressure cookers »

What to put in your salad: The ingredients galore

Becoming comfortable with how to make salad starts with becoming comfortable with a variety of vegetables.

Most, but not all salads include greens and chopped vegetables .

Fruit salads are made of fruit , obviously, but some vegetable salads also include a little fruit.

It’s also fun, delicious, and nutritious to add toppings to your salad.

And then there’s dressing , the ingredient that brings everything together.

Greens are the foundation of most salads.

Greens typically come in the form of lettuce . There are many different varieties of lettuce, the most common being iceberg, romaine, and red and green lettuces, which are not very strong in flavor.

Iceberg lettuce has received a bad rap recently but is actually not that bad for you. Iceberg can be a great lettuce to mix with spinach (if you’re learning to like raw spinach) as a way to balance texture and flavor.

Romaine is a classic in Cesar salad because its grooved surface catches the dressing and cheese. It’s a fabulous choice for green salads that stands up well in chopped salads too.

Green leaf and red leaf have curly, broad leaves and are a bit more delicate. Both are excellent choices for any basic vegetable salads.

Finally, butter lettuces have small leaves and an exquisite soft texture.

If you’re ready to get a little more adventurous and nutritious with your greens, check out the leafy greens section of your produce department. Spinach is one of the most nutritious greens on the planet (just ask Popeye). Spinach by the bunch is cheaper but requires a little more labor to clean. Baby spinach sold loose or in bags is an easier route, and the small leaves have a pleasant taste.

Kale has become trendy for salad and there are a lot of easy salad recipes available. Lacinato kale, sometimes called Tuscan or dinosaur kale, is a great variety with a softer texture. Curly leaf kales do well in salad too, especially if tossed with dressing ahead of time and let to sit for a few minutes. You can also tame kale’s rough texture by massaging the leaves gently in olive oil, or letting the salad marinate in dressing overnight.

Arugula has a nutty, spicy taste and has become symbolic of all things healthy and snooty . We still love it, though we were surprised to hear it’s not nutritionally impressive compared to other greens.

Swiss chard and collard greens have a strong taste and can be a little too much by themselves in salads. If you’re a beginner and want to try adding these heartier greens to your salad, use smaller, younger leaves that are a bit more tender, or try mixing them chopped with a milder lettuce such as romaine.

Pre-mixed salad greens such as spring mix or mesclun mix are usually available in the produce section in bulk or bagged. This is a great way to get a mix of greens and eliminate prep time, though you should note that they can go bad quickly. Be use to use up your bulk or bagged greens in a couple of days.

If you’re ready to get radical with your salad, experiment with greens like radicchio (chicory), endive , or watercress . Toss in a little mizuna or tatsoi if you’re feeling fancy.

Vegetables and fruits

We could write an entire book just on the types of vegetables and fruits that can go in salad.

One approach to simplify your salad-making, particularly if you are a newbie to salads, is to go with what’s familiar and what’s in season (a good way to do this is by subscribing to a CSA . Experiment with combining fruits like berries and vegetables like tomatoes in your summer salad, for instance. Make garden salads and use what is growing in your backyard.

Aim to get all the colors of the rainbow for maximum nutrition. Here are some ideas:

Red: tomato, beet, red pepper, radish, red berries
Orange: carrots, sweet potatoes, orange bell pepper, citrus fruit
Yellow: corn, yellow bell pepper, summer squash
Green: cucumber, celery, broccoli, green cabbage, kohlrabi, green onions
Blue/purple: blueberries, purple cabbage, eggplant
White: cauliflower, daikon radish, jicama

Think about texture when planning your salad recipe. Use a balance of hearty vegetables, such as carrots, cauliflower, and broccoli with softer vegetables such as peppers, cucumbers, corn, or even cooked sweet potatoes .

You can always shred or cook certain vegetables to change the texture. For example, beets are pretty tough when raw but excellent shredded, blanched, or roasted.

While technically not vegetables, mushrooms are highly nutritious, delicious raw or cooked, and can add excellent texture to your salad.

While your salad should be centered around vegetables, adding protein is important if you want your salad to be more filling and especially if you are making a meal salad.

What kinds of protein you use in your salad depends on your preferences. We, of course, prefer plant-based sources.

Meat (if you must)

If you are regular meat eater and the thought of not eating meat for every meal is like someone canceling your birthday, many salads go well with meat. Think of all the Chicken Cesar Salads on menus across the world. (Actually, don’t. It hurts.)

But remember, just because you’ve done something your entire life, doesn’t mean you always have to do it. There’s actual research (like, for real scientific studies) that show plant-based diets are not only better for people’s health, but for the health of our planet too . Adopting a salad-centric life is one way to reduce dependency on the industrial meat complex and enjoy food that’s kinder to your body and the Earth.

So, if not meat, then what?

We sometimes use fish in small amounts in our salads, but we’re very careful about the source and not eating too much. Overfishing is not good for our lakes, rivers, and oceans. What’s more, environmental pollution means some fish can be high in mercury , which is not great for your body. We try to buy locally, sustainable sources of fish and seafood, and stay away from fish that’s shipped halfway across the world.

Eggs, with conditions

Same with eggs.

Most egg farming is done on an industrial scale in the US. Industrial egg production is not great for the environment and especially not for the chickens producing the eggs .

When using eggs in salad, try to find eggs from small farms that let their chickens roam around enough and don’t use antibiotics, or from your own backyard chickens.

Beans and grains: The ideal protein

If you’re wondering how to make salad with plant-based sources protein, try adding beans and grains . They are excellent sources of plant-based protein, they’re inexpensive, and also contain a lot of fiber.

Add half cup of black beans, garbanzo beans, or lentils to your salad, along with a half cup of brown rice or quinoa. Soybeans, such as edamame, are a rare source of complete, plant-based protein.

How to make salad - Ways to make the most of your CSA

Which brings us to tofu . Before you run away screaming, let us just say that tofu is a nutritious source of protein that people in Asia have been eating it for centuries . So it can’t be that bad.

Try marinating and baking tofu before you write it off as a tasteless hunk of nothing. Marinated tofu soaks up a ton of flavor and baking it in the oven for about 30 minutes makes the texture just right.

Dressing, the ingredient that ties salad together, can make or break your salad.

Too much dressing and your salad turns into a vinegar-heavy, calorie-laden slop. Too little dressing and you’re left wondering what’s so great about a pile of vegetables.

And here’s salad’s biggest, most scandalous secret: store-bought dressings don’t taste very good.

We would venture to guess that a lot of people don’t like salad because they’ve only made salad with the over-processed stuff that comes out of what looks like a syrup bottle. But, hey, we’re just a tad biased.

The most common type of dressing we use is vinaigrette , which combines oil, vinegar or another acid like lemon juice, an emulsifier. An emulsifier is an ingredient that helps the oil and acid combine to form a dressing that coats your salad. Egg yolk in Cesar salad dressing is a good example. Mustard or honey work really well.

If you’re a creamy salad dressing enthusiast and you just can’t give up your ranch, we hear you. A good ranch dressing is just plain delicious. These are also better homemade, and not hard to make. Try substituting Greek yogurt for mayonnaise or sour cream to make a healthier dressing. Use fresh-chopped herbs for better flavor. Experiment with nut butters and tahini .

Once you have your greens, veggies, fruits, and dressing you could stop there.

Toppings can add texture as well as extra nutrients to your salad. Toasted walnuts, almonds, or pistachios are a delicious addition to salad. Olives add a nice briney taste to your salad. Try some chopped, fresh herbs . Croutons are particularly popular, though again, we recommend making your own.

Some people like to add tortilla chips or strips to a Southwestern salad. Or toasted coconut to Thai or Indonesian-inspired salad.

There are many possibilities. Whatever your toppings, use them in moderation since they can add extra fat, sugar, calories, and sodium.

How to make salad: Putting it all together

You’ve dusted off you best kitchen knife and cutting board and done your grocery shopping. Maybe you have a few salad recipes bookmarked.

Now for the fun part!

It’s time to actually make salad.

Wash your salad

Start with washing your greens, vegetables, and fruit in clean, cold water.

With lettuce and greens, separate the leaves and rinse and dry using a salad spinner or let drain in a colander .

A lot of prepared greens such as bagged baby spinach or spring salad mix are already washed. You can give them another wash if you’d like, but make sure to dry these delicate greens well before serving. Another trick is to spread the greens out on a paper towel or tea towel and let sit and dry for 30 minutes.

Wash your vegetables well to remove dirt, making sure to scrub root vegetables such as beets, carrots, and sweet potatoes (you can also peel them, see below). You can also use a vegetable wash.

Many chefs and vegetable experts will say not to wash mushrooms , as water makes fungi slimy. We have found this to be true and prefer to wipe our mushrooms with a cloth or a special mushroom brush. If you insist on washing mushrooms, just be sure to dry them as best you can and eat them right away.

Chop it, chop it good

Now it’s time to practice your knife skills.

If you’re a novice, the internet is full of how-to chopping videos . Watch a few and learn how to chop like a pro. You’ll save yourself time (and fingers).

How you chop your salad ingredients depends largely on the type of salad you are preparing, and on the texture of the salad you’re going for.

For your average green salad, lettuce and greens should be bite sized. You can use a knife to chop greens into bite sized pieces or hand-tear them, which some people prefer.

Other vegetables should be chopped to give them the appropriate texture in the salad.

A few tips for chopping vegetables to create the perfect balance of texture and flavor:

Hard vegetables are hard to chew and if you have a lot of them, eating your salad can be more of a chore. Dice carrots, cauliflower, broccoli, and other firmer vegetables into smaller pieces for better texture.
Slice strong-tasting vegetables , such as onions and radishes, into thin slices rather than large chunks so they don’t overpower your salad.
Unlike hard vegetables, tender vegetables , such as ripe tomatoes and avocado, may go better in your salad in larger chunks.
You may want to shred some of your vegetables rather than chopping or dicing them. Beets, carrots, cabbage, and daikon radish are excellent shredded and make the flavor pop. Use a box grater or a food processor .
A julienne is an advanced method of chopping that involves cutting vegetables into matchstick-sized pieces. We love to julienne carrots, cucumber, and apples in our salad. You can do this easily with a knife, a julienne peeler , or with some mandolin slicers .

Making killer dressing

Making your own salad dressing, such as a vinaigrette salad dressing , is easier than you think. This is how you can make salad dressing in minutes:

Start with a small mason jar with a lid.
Pour in your favorite oil and vinegar (or citrus juice) at room temperature. The key is getting the right ratio of oil and acid; a 3-to-1 oil to acid ratio seems to work best for most dressing recipes . For the oil, you can use a combination of a neutral oil, such as grapeseed , canola , or vegetable oil with a stronger tasting oil, such as olive , walnut , avocado , or sesame oil.
Add a teaspoon of mustard or honey , which will help the oil and vinegar bind and stick better to your other salad ingredients.
Now this is the fun part. Experiment with different herbs, spices, chopped garlic, lemon zest, soy sauce, Sriracha, chipotle pepper, smoked salt… Seriously, you can get really crazy with salad dressing flavors. It’s OK. Go wild.

If you want to go the super minimalist route, try drizzling a little oil and vinegar on your salad and season with salt and pepper. We recommend a high-quality, extra-virgin olive oil and and aged balsamic vinegar, such as Napa Valley Naturals barrel-aged balsamic vinegar . Yes, it’s a little pricey for a vinegar, but it’s so concentrated you only need a small amount, so the bottle lasts a while.

Browse La Tourangelle oils »

How to make salad - Yogurt Mint Dressing

Presentation

You’ve washed your greens, chopped your veggie, and made your dressing.

Now it’s magic time!

Serving salad

You have options for how you want to present and serve your salad.

Tossed salad . We typically prefer to toss our salad in dressing prior to serving so the vegetables and greens are well-coated. We find we use less dressing this way, too.
Composed salad . Composed salads are a different animal (vegetable?) altogether. To serve a composed salad, start with a bed of greens, top with small piles or rows of vegetables and other ingredients, and serve with dressing on the side.
Layered salad . Layered salads are like composed salads, but with ingredients in layers.

You may want to leave certain ingredients, such as raw onions, nuts, or cheese, on the side in small bowls at the table for your fellow salad eaters who may have allergies or dislikes.

Use your beautiful salad bowl and tongs for presentation, and provide small bowls or plates for side salads and large enough plates for meal salads.

Storing salad

A general rule with storing salad is to never store salad with delicate greens that has been tossed in dressing. Your greens will become a soggy glop by the next day. Soggy glop is not salad!

If you are making a tossed salad and think you may end up with leftovers, set aside some of the salad in a food storage container (preferably glass) before you dress it.

Chopped salads without delicate greens and salads made with hearty greens can withstand being stored with dressing for a couple of days.

Making salad for a meal

Side salads are a great addition to lunch or dinner time and an excellent way to ease into becoming a regular salad eater.

But if you want to lead a more salad-centric life, you should consider making salad your meal. Yes, you heard us correctly. Just salad for dinner. And lunch. If you want to get really crazy, try salad for breakfast too.

Ultimately, the only trick to making a dinner salad or a lunch salad that’s big enough for a meal is making sure it’s filling enough to last you until the next time you eat, whether that be snack or meal.

This means making a salad that has an ample amount to protein, fiber, and some fat. Use the tips above for adding proteins to your salad. Protein is digested more slowly, and keeps you feeling fuller longer. Same with fat that you can get from avocados, nuts, and olive oil in your dressing. Fiber from vegetables, fruits, and whole grains also fills you up.

Learning how to make salad with a balanced combination of all three is the key to making salad central to your meal time.

A perfect meal salad

Here’s a measurement guide to making an entirely plant-based salad that’s fit for a meal:

2 cups loosely packed greens
1 ½ cup of chopped vegetables
½ cup of cooked beans or tofu
½ cup of cooked grains
1 tablespoon of nuts
2 tablespoons of dressing

That’s four cups of food, with enough fiber, protein, and fat to keep you satisfied for hours.

Don’t believe us. Try it. If you’re still hungry after this giant salad—we’re pretty sure you won’t be—add another ½ cup of beans and another ounce of nuts.

Salad: Food for less

Here’s the beauty of salad. Any other meal of this size would likely be more than 1,000 calories. The same amount of pad thai? A whopping 1,500 calories. Four cups of lasagna? You’re looking at 1,600 calories.

Let’s break down the calories amounts for a typical salad we make in The Salad Lobby’s kitchen using the measurements above.

2 cups spinach = 12 calories
¼ cup chopped carrots = 13 calories
¼ cup chopped red cabbage = 7 calories
½ cup chopped tomatoes = 18 calories
½ cup chopped cucumber = 10 calories
½ cup cooked edamame = 100 calories
½ cup cooked quinoa = 111 calories
1 tablespoon of sunflower seeds = 51 calories
2 tablespoons balsamic vinaigrette = 150 calories

This entire meal is just 472 calories!

Salad is definitely a great choice if you’re trying to cut calories, lose weight, or just get more plant-based foods into your diet. We encourage you to start out by having salad as a main course at least once a week.

Make-ahead salads

Make-ahead healthy salad recipes are all the rage these days for people who are trying to improve their diets and eat more plant-based foods.

If you’re changing your diet, it makes sense to make meal time as easy as possible, especially if you work a day job.

Most of the best salad recipes can be made ahead of time for a grab-and-go lunch, easing the transition to a salad-centric life.

Here are some tips for how to make salad ahead of time:

Store pre-made salads for up to 3 days for maximum freshness. We like to do prep on Sundays and Wednesdays so we’re not eating five-day-old salad on Friday.
Hearty, firm vegetables do best in make-ahead salads. Some ingredients, like tomatoes and avocados, can get mushy or brown after a couple of days. You can add them when you are ready to eat the salad for maximum freshness and texture.
Store dressing in a separate container, especially if you are using delicate greens. You can buy small dressing containers or, if you have a place to store it, bring a large container of dressing to work to use all week.
Make sure your greens are fully dry before preparing your salads to avoid premature rot. Invest in some larger food storage containers with good, tight lids, such as glass containers with locking lids, to make great salads large enough for a meal.

Because we liked to add cooked grains, beans, and roasted vegetables to our salads, we usually set aside an hour to prep salads for lunches during the week. But we make enough for our mid-week salad prep, which only takes about 30 minutes.

That’s an hour and a half for 10 meals (there’s two of us ), some extra money in the bank since we don’t have to eat out, and at least one plant-based meal we can rely on every day.

Go forth, make salad!

You now have all the resources you need to make delicious, nutritious salads for sides, meals, lunches to go, or just hanging out watching your favorite show.

You may have noticed we are really excited about salad! It’s because we think salad is a perfect meal; salad provides lots of nutrients, which is better for our bodies, and uses fewer resources to make, which is better for the planet.

Whether you seek to make a change in your diet or just have more creative options for dinner or lunch, we hope this guide will get you on your way creating beautiful, colorful, amazing salads.

Let us know your thoughts or additional tips in the comments.

Go forth, make and eat salad!

Disclosure: The Salad Lobby earns a commission for purchases made through links in this article, at no extra cost to you.

9 Responses

This is by far the most comprehensive guide to making a salad that I have EVER seen – and the recipes at the end look amazing! Can’t wait to check out more of your great salad and dressing recipes!

Thanks for reading, Erin! It was a lot of work – hopefully it’s helpful to readers.

After HATING salad as a kid (iceberg lettuce and ranch dressing, no wonder huh?), I love them as an adult. In fact I’m eating a huge one for lunch as I read your guide. With the warmer weather kicking in and plenty more salads in the near future, your guide is a helpful reminder to use my mandolin and make my own dressings. Thanks!

I think a lot of people hate salad because of bad childhood salads. My parents bought this terrible low fat dressing that tasted horrible. When I started making my own dressings it changed everything!

WOW – what a great post – such a good point realizing salads don’t just have to be what we typically think of!

That’s the beauty of salad – the options are endless!

I eat salad almost every day, but I am so boring with it! I almost always whip up a garden salad with whatever fresh veggies are in my fridge. I need to step out of my rut and mix up my salad!

It’s always good to use what you have in your fridge too. When I’m in a rut I look to switching up proteins in salads or adding fund new toppings.

Your photos are beautiful! What a great how-to guide. I want breakfast salad!

Pro tip we learned from farmers to keep bagged lettuce fresh: keep plenty of air in the bag and shake the leaves around now and then. And fresh spinach can be a pain to clean, but it’s so much tastier than pre-bagged. We double wash it in a water bath, rinse gently, spin, and lay it in thin layers on tea towels and roll up the towels, and it lasts much longer. Time consuming but worth it!

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Home » All-Recipes

How To Make A Perfect Salad

Published: Apr 24, 2015 · Modified: Jan 8, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 14 Comments

Learn how to make a perfect salad by using a variety of ingredients chopped to just the right size. Perfect for vegans, vegetarians and meat-lovers alike.

Begin With Dark Leafy Greens

Add some color and variety, add some protein, sweet or salty, add some healthy fat, finish with a non-fat dressing, putting it all together.

What do you think of when you hear the word salad?

If your childhood was like mine, the term may conjure the image of a few pale leaves of iceberg lettuce topped with an anemic slice of tomato.

While salads have come a long way over the years, less than appealing versions remain.

Sadly, this was especially evident during the push for healthier school lunches.

I recall watching a news clip where the commentator observed how children were avoiding the healthy options while the video showed cafeteria workers scraping large colorless leaves of lettuce into the garbage.

My son commented, “Yeah, school salads suck.”

Apparently he and his sister have been spoiled by my superior salad making abilities.

There is an art to salad making and the secret lies in chopping the ingredients into bite-sized pieces or smaller…

I hate salads with big chunks you have to cram awkwardly into your mouth!

Good salads should also be rich in color and offer a variety of textures. Here’s how to make a perfect salad:

Baby romaine makes an excellent green salad base. You can mix it with baby spinach, arugula or other dark leafy greens .

But just because baby leaves are small, it doesn’t mean you should just grab a handful and toss them into a salad bowl!

Take the time to chop the leaves into smaller pieces.

Your salad will mix more evenly and be easier to eat!

Baby carrots are a convenient salad item. You don’t have to wash or peel them!

However, do take the time to chop them into little pieces. (Sensing a theme here?)

You can chop them quickly with a chef’s knife or use a mini chopper or food processor to mince them more finely.

Red, yellow or orange bell peppers add color and a snappy crunch.

Slice the pepper in half and then pull the seeds and stem out/off in one motion. Slice the pepper into long strips and then chop the strips into smaller pieces.

Red onions provide a little kick.

Slice off the top and bottom of the onion and remove the outer skin. Slice the onion in half and then slice each half into long slices lengthwise.

Chop the long slices into smaller pieces.

You can also use a mini chopper or food processor to quickly mince the onion into finer pieces if desired.

Cucumbers add a cool crunch. The trick is to remove the seeds.

Cut of the ends of the cucumber and then peel the skin with a vegetable peeler.

If it’s a fresh organic cucumber you can opt to leave the skin on and just give it a good scrubbing!

Slice the cucumber in half lengthwise and then slice each piece in half again. With the seed side facing down, angle the knife to remove the seeds from each piece by slicing from the side.

Then slice each piece in half lengthwise and chop the two pieces into smaller pieces.

Grape or cherry tomatoes provide a burst of color and juicy goodness. Yes, they are already bite sized, but slicing them in half will help them mix with the other ingredients more evenly.

If you are using a larger tomato, chop it into smaller chunks.

Beans, nuts and seeds add healthy protein to a salad.

Garbanzo beans (Chick Peas) and sunflower seeds are a popular combination. Walnuts or almonds also add a tasty crunch.

My meat-eating family members like it when I add little chunks of chicken or salmon or strips of ham or turkey to their salads.

If you aren’t willing to give up meat completely, adding a little meat as just one of many ingredients in a big salad is a great way to enjoy meat without over doing it.

Depending on your mood, add some raisins or dried cranberries for a touch or sweetness…

Leaning toward the saltier side of things?

Try sliced kalamata, black or green olives.

Instead of using an oily salad dressing, get your healthy fats from whole foods.

Avocado adds a wonderfully creamy texture to a salad.

Slice the avocado in half lengthwise by running a knife around the pit in the center and then twist apart.

Slice each half in half again lengthwise and use a large spoon to scoop the flesh from the peel.

Slice each piece in half one more time and then chop into smaller pieces.

While many tout the health benefits of mono and polyunsaturated fats, consider eating foods like olives, sunflower seeds and walnuts in their whole form instead of using their processed oils.

My favorite go-to non-fat salad dressing is adapted from a recipe I discovered in the Forks Over Knives book I recommend on the Resources page.

I use the same three basic ingredients as the Janes 3, 2, 1 recipe:

Balsamic Vinegar
Maple Syrup

I just change the quantities slightly.

Instead of using 3 tbs vinegar, 2 tbs mustard and 1 tbs syrup, I use ¼ cup vinegar (or juice from one lemon), 2 tbs mustard and 2 tbs syrup.

This dressing is incredibly quick and easy to make…

And the flavor blends nicely with sweet as well as salty ingredients!

Another great non-fat dressing option is the FOK "Magical" Applesauce Vinaigrette . You could also try my Homemade Oil-free French Dressing .

Now that we’ve covered the basics of how to make a perfect salad, let’s see it in action.

I typically make salad for the whole family in individual serving bowls – so each person can have their own blend of preferred ingredients.

The following recipe is just one of many possible options:

A Perfect Salad

Ingredients.

1 cup baby romaine chopped
1 cup baby spinach chopped
4-5 baby carrots chopped
⅛ yellow pepper medium, chopped
¼ cucumber medium, seeded and chopped
5 cherry tomatoes sliced in half
⅓ cup garbanzo beans rinsed and drained
1 Tbsp. sunflower seeds
1 Tbsp. raisins
¼ avocado diced
¼ cup balsamic vinegar (or juice from one lemon)
2 Tbsp. spicy mustard
2 Tbsp. maple syrup

Instructions

Combine romaine, spinach, carrots, onion, pepper, cucumber and tomatoes in an individual serving bowl.
Add garbanzo beans, sunflower seeds, raisins and avocado.
Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk.
Pour approximately 2 tbs of the dressing over the salad.
Cover and store remaining dressing in the refrigerator for up to 2 weeks.

Reader Interactions

December 04, 2015 at 5:04 am

Great simple dressing. Many thanks:)

December 04, 2015 at 10:58 am

You are very welcome! Enjoy! 🙂

February 25, 2016 at 1:30 pm

This has become one of my favourite meals. The dressing is wonderful too. Thanks so much for posting.

February 25, 2016 at 3:33 pm

So glad to hear it! A hearty salad makes a great meal - especially on busy weeknights! 🙂

Jane Thoresen

October 29, 2017 at 7:27 pm

Is there a reason why you remove the seeds from the cucumbers, or is that just your preference?

October 30, 2017 at 6:23 pm

There's a theory that if you remove the seeds, they will be less likely to make you burp.

February 17, 2018 at 6:49 pm

Best salad ever.....my family devoured the salad. Most of the time family hardly eats the salad. For sure will make it again.

February 19, 2018 at 1:40 pm

That's great to hear! 🙂

January 25, 2019 at 5:24 am

Thank you so much!! It was the best salad I ever had!!

January 25, 2019 at 5:15 pm

That's great to hear! Thanks for sharing. 🙂

October 30, 2018 at 10:17 pm

In India things like baby carrot, cherry tomatoes, lettuce aren't available easily. Any alternative ?

October 31, 2018 at 7:49 pm

Are full-sized carrots, tomatoes, and other greens an option? If so, you can chop up the full-sized versions with any mix of greens.

Colette Gilmet

August 20, 2019 at 11:35 am

Can this salad be made the day ahead.

August 20, 2019 at 11:40 am

I usually make a green salad like this right before I plan to eat it. However, if you chop the greens fine enough, they won't noticeably wilt and you could likely get away with making it the day before. Try it and see what you think. Let us know how it goes.

I welcome questions and comments! Cancel reply

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Sample details

The Best Potato Salad Recipe

Potato salad is a popular dish in America that is often served at picnics and barbeques. Making the perfect potato salad requires careful selection of the right potatoes and the correct amount of mayonnaise. There are many variations of potato salad, but the author’s favorite is the traditional pickle and mayonnaise style. The recipe begins by peeling and washing six medium-sized russet potatoes and boiling them with two eggs. In a separate bowl, mayonnaise, yellow mustard, and sweet or dill pickle cubes are mixed together. The boiled potatoes and sliced eggs are then added to the mixture and stirred together. The potato salad should be tasted to ensure the right balance of ingredients, and can be eaten warm or chilled.

Potato Salad is a traditional American favorite and is the major hit at most all picnics and family barbeques. Making the perfect potato salad isn’t something that comes natural it takes skill and precision, from picking the right potato to adding just enough mayonnaise. There are hundreds of ways to make potato salad, but this is my favorite.

This is the traditional pickle and mayonnaise style; in the first step you will want to pick about six medium-sized russet potatoes.Then, peel the skin off all of them and wash the potatoes. You would then want to cut them into medium-sized chunks and put them in a medium-sized pot filled with water to cover them. Add 2 eggs to the potatoes to hard boil the egg.

The pot needs to be set on a medium- high heat and a dash of salt should be added. Now, while the potatoes are cooking, you will need to find a large plastic or glass bowl.In this bowl you will need to mix together, about a ? to 1 cup of mayonnaise, about a teaspoon of yellow mustard, and 3 tablespoons of sweet pickle cubes. You may use dill pickle cubes for a stronger taste.

Then add your eggs after you have sliced them and mashed them up. When the potatoes begin to boil turn them down to a medium heat. Take a fork and pick- up the fattest cut potato. You wouldn’t want them too hard and make sure they are not mushy like mashed potatoes.

Once that you feel they are ready turn off the stove and remove them from the burner. Once removed from the burner you will want to drain them and let them sit in the drainer for just a few minutes. Then, gradually start pouring them into the prepared mixture while stirring the mixture at the same time. When the potato salad is completed, you may want to taste it to see if it needs a little more of the ingredients.

If it is perfect you can eat it warm or refrigerate it and have it later.

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Salad exotica is a dish that is low in calories and cholesterol it contains plenty of tummy filling protein and fibre which helps in cholesterol. It is also bristle with antioxidant rich fruits and vegetables. This food is not only for people with heart condition after you learn how to make the salad you will really enjoy it.

1. THE MATERIALS NEEDED a) 150 gms broccolib) 75gms red cabbagec) 50gms each red, green, yellow bell peppers.

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c) 200gms tomatoesd) 200gms mushroomd) 200gms cucumber 2. FOR THE DRESSING a) 2.5 gms mustard powderb) 2.5 gms black pepperc) 5 gms red chilli powderd) 5 gms lemon juicec) 10 gms olive oild) Salt to tastea) Cut the vegetables into even sized pieces and keep aside: crush the garlicb) Remove the stems from the mushrooms and soak them along with broccoli florets in hot water for 10 minutes. Drain.C) Mix the ingredients of the dressing and refrigerate.d) Heat oil. Sauté the garlic in slow flame. Add mushrooms and broccoli. Stir fry.

e) Remove from fire. Add chilled vegetables and dressing. Toss and serve immediately 4 NO OF SERVINGS a)Per serving:108 kcals carbohydrates-14 gms;protein-5 gms;fat-4 gms;fibre-3 gms;sodium-25 mg;B carotene-430 mcg;vitamin c-130 mg

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The New Rules of Political Journalism

In this election, the reporting strategies of the past will not be enough.

Screens prepared to broadcast at a caucus night watch party with former US President Donald Trump in Des Moines, Iowa

This is an edition of The Atlantic Daily, a newsletter that guides you through the biggest stories of the day, helps you discover new ideas, and recommends the best in culture. Sign up for it here.

In our digitally chaotic world, relying on the election-reporting strategies of the past is like bringing the rules of chess to the Thunderdome.

First, here are three new stories from The Atlantic :

The October 7 rape denialists
Finding justice in Palestine
Biden’s safe, polite campaign stop in Scranton

This past weekend, I was on a panel at the annual conference of the International Symposium on Online Journalism, in beautiful downtown Austin. Several journalists discussed the question: Are we going to get it right this time? Have the media learned their lessons, and are journalists ready for the vertiginous slog of the 2024 campaign?

My answer: only if we realize how profoundly the rules of the game have changed.

Lest we need reminding, this year’s election features a candidate who incited an insurrection, called for terminating sections of the Constitution, was found liable for what a federal judge says was “rape” as it is commonly understood, faces 88 felony charges, and—I’m tempted to add “etcetera” here, but that’s the problem, isn’t it? The volume and enormity of it all is impossible to take in.

The man is neither a riddle nor an enigma. He lays it all out there: his fawning over the world’s authoritarians, his threats to abandon our allies, his contempt for the rule of law, his intention to use the federal government as an instrument of retribution . Journalists must be careful not to give in to what Brian Klaas has called the “ Banality of Crazy .” As I’ve written in the past, there have been so many outrages and so many assaults on decency that it’s easy to become numbed by the cascade of awfulness.

The former White House communications director Dan Pfeiffer points out a recent example in his newsletter: On a radio show earlier this month, Donald Trump bizarrely suggested that Joe Biden was high on cocaine when he delivered his energetic State of the Union address. It was a startling moment, yet several major national media outlets did not cover the story.

And when Trump called for the execution of General Mark Milley, it didn’t have nearly the explosive effect it should have. “I had expected every website and all the cable news shows to lead with a story about Trump demanding the execution of the highest military officer in the country,” this magazine’s editor in chief, Jeffrey Goldberg, told The Washington Post . “If Barack Obama or George W. Bush had done so, I’m sure [the news media] would have been all over it.” (Trump’s threats against Milley came after The Atlantic published a profile of Milley by Goldberg.)

In our digitally chaotic world, relying on the reporting strategies of the past is like bringing the rules of chess to the Thunderdome. There has, of course, been some progress. The major cable networks no longer carry Trump’s rallies live without context, but they still broadcast town-hall meetings and interviews with the former president, which boost ratings. NBC’s abortive decision to hire Ronna McDaniel, a former chair of the Republican National Committee, as a contributor, despite her role in spreading lies about the 2020 election, highlighted the disconnect between this moment and much of the national media.

And then there is the internet. It is certainly possible that richer, more insightful media will emerge from the digital revolution, but we’re obviously not there now. Back in 2016, we worried that social media had become a vector for disinformation and bigotry, but since then, we’ve seen Elon Musk’s extraordinary enshittification of X. In 2016, we worried (too late) about foreign interference and bots. In 2024, we are going to have to contend with deepfakes created by AI.

This year will see some of the best journalism of our lifetime. (You’ll find much of it here in The Atlantic .) But because both the media and their audiences are badly fractured, much of that reporting is siloed off from the voters who need it most. Because millions of Americans are locked in information bubbles, half of the country either won’t see important journalism about the dangers of a second Trump term or won’t believe it.

As Paul Farhi notes in The Atlantic , MAGA-friendly websites have experienced massive drops in traffic, but social media continues to thrive on negativity and providing dopamine hits of anger and fear. And of distraction—last week, the most-liked videos on TikTok about the presidential race included a video of a man singing to Biden and Trump’s visit to a Chick-fil-A .

To put it mildly, the arc of social media does not bend toward Edward R. Murrow–style journalism.

So what’s to be done? I don’t have any easy answers, because I don’t think they exist. Getting it right this time does not mean that journalists need to pull their punches in covering Biden or become slavish defenders of his administration’s policies. In fact, that would only make matters worse. But perhaps we could start with some modest proposals.

First, we should redefine newsworthy . Klaas argues that journalists need to emphasize the magnitude rather than simply the novelty of political events. Trump’s ongoing attacks on democracy may not be new, but they define the stakes of 2024. So although live coverage of Trump rallies without any accompanying analysis remains a spectacularly bad idea, it’s important to neither ignore nor mute the dark message that Trump delivers at every event. As a recent headline in The Guardian put it, “Trump’s Bizarre, Vindictive Incoherence Has to Be Heard in Full to Be Believed.”

Why not relentlessly emphasize the truth, and publish more fact-checked transcripts that highlight his wilder and more unhinged rants? (Emphasizing magnitude is, of course, a tremendous challenge for journalists when the amplification mechanisms of the modern web—that is, social-media algorithms—are set by companies that have proved to be hostile to the distribution of information from reputable news outlets.)

The media challenge will be to emphasize the abnormality of Donald Trump without succumbing to a reactionary ideological tribalism, which would simply drive audiences further into their silos. Put another way: Media outlets will need all the credibility they can muster when they try to sound the alarm that none of this is normal . And it is far more important to get it right than to get it fast, because every lapse will be weaponized.

The commitment to “fairness” should not, however, mean creating false equivalencies or fake balance. (An exaggerated report about Biden’s memory lapses , for example, should not be a bigger story than Trump’s invitation to Vladimir Putin to invade European countries .)

In the age of Trump, it is also important that members of the media not be distracted by theatrics generally. (This includes Trump’s trial drama, the party conventions, and even— as David Frum points out in The Atlantic —the debates.) Relatedly, the stakes are simply too high to wallow in vibes, memes, or an obsessive focus on within-the-margin-of-error polls. Democracy can indeed be crushed by authoritarianism. But it can also be suffocated by the sort of trivia that often dominates social media.

And, finally, the Prime Directive of 2024: Never, ever become numbed by the endless drumbeat of outrages.

Political analysis needs more witchcraft.
Right-wing media are in trouble.

Today’s News

The Senate dismissed the articles of impeachment against Homeland Security Secretary Alejandro Mayorkas and ruled that they were unconstitutional, ending his trial before it got under way.
House Speaker Mike Johnson will proceed with a plan, backed by President Joe Biden, to vote on separate bills to provide aid to Ukraine, Israel, and U.S. allies in the Indo-Pacific. The proposed move has raised criticism from some conservative representatives.
Four Columbia University officials, including the president, Nemat Shafik, testified in a congressional committee hearing about student safety, free speech, and anti-Semitism on campus.
The Trump Trials : The first days of the criminal case against Donald Trump have been mundane, even boring—and that’s remarkable, George T. Conway III writes.
The Weekly Planet : The cocoa shortage could make chocolate more expensive forever, Yasmin Tayag writes.

Explore all of our newsletters here.

Evening Read

Something Weird Is Happening With Caesar Salads

By Ellen Cushing

On a November evening in Brooklyn, in 2023, I was in trouble (hungry). I ordered a kale Caesar at a place I like. Instead, I got: a tangle of kale, pickled red onion, and “sweet and spicy almonds,” dressed in a thinnish, vaguely savory liquid and topped with a glob of crème fraîche roughly the size and vibe of a golf ball. It was a pretty weird food. We are living through an age of unchecked Caesar-salad fraud. Putative Caesars are dressed with yogurt or miso or tequila or lemongrass; they are served with zucchini, orange zest, pig ear, kimchi, poached duck egg, roasted fennel, fried chickpeas, buffalo-cauliflower fritters, tōgarashi -dusted rice crackers. They are missing anchovies, or croutons, or even lettuce … Molly Baz is a chef, a cookbook author, and a bit of a Caesar obsessive—she owns a pair of sneakers with “CAE” on one tongue and “SAL” on the other—and she put it succinctly when she told me, “There’s been a lot of liberties taken, for better or for worse.”

Read the full article.

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Add 2 eggs to the potatoes to hard boil the egg. The pot needs to be set on a medium- high heat and a dash of salt should be added. Now, while the potatoes are cooking, you will need to find a large plastic or glass bowl.In this bowl you will need to mix together, about a ? to 1 cup of mayonnaise, about a teaspoon of yellow mustard, and 3 ...
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