methods of preparing salad

Buy the freshest ingredients. You can go to a farmer’s market, because you can get the freshest ingredients there. When choosing a leafy vegetable, like lettuce, make sure they look crisp and perky.
Store your salad greens properly. Remove any excess water before storing it. Store vegetables in a plastic bag with a kitchen n towel to maintain its crisp and keep them fresh longer.
Your salad is your canvas. Greens aren't the only vegetables that belong in salads. Carrots, cucumbers, radishes, young turnips, sprouts, beans, thinly shaved beets, toasted nuts and seeds, fresh or dried fruit, cheese of all kinds, homemade, roasted vegetables, shaved fennel, hard boiled, poached, or fried eggs, tomatoes, boiled new potatoes. Try a combination of other vegetables, fresh and dried fruits, nuts, cooked grains, and bread.
Make the salad dressing. Stop buying salad dressing. They're not as good as homemade and full of stuff you wouldn't eat if you could only bring yourself to read the label. A simple salad dressing takes 5 minutes or less, and if you have a blender, it's even faster. But really all you need is a bowl and a whisk. Oil and vinegar (don't forget the salt and pepper) is the easiest dressing of all. Whisk in mustard or honey to keep it emulsified, or add flavor with chili flakes, shallots, and herbs — the possibilities are endless.
Use your hands. Instead of using tongs, use your hands when dressing a salad. Make sure you washed your hand properly before dressing a salad. Tongs can bruise and crush tender greens, hands are gentle an can lightly toss greens and coat them evenly with dressing.
Toss vegetables separately. Toss the greens first, then toss the other vegetables afterward and place them on top of the salads. Otherwise, they end up at the bottom of the salad bowl and may or may not get coated very well with dressing.
Season your green. Chefs make a point of seasoning the greens, not just the dressing, with a touch of salt and pepper. Fresh produce shines with a little salt and pepper mixed in too.
Mix in fresh herbs. Go beyond lettuce and include fresh herbs in your mix of greens. You can use leafier herbs like cilantro or parsley as a green in their own right.
Don’t fear the fat. Remember that fat equals flavor. It helps make salads taste even better and makes them more satiating. A few easy ways to bring fat to your salad is with the dressing, or ingredients like avocado, toasted nuts, bacon, smoked salmon, or cheese.

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