How to plump up salad greens?

Bought a bag of salad greens and left it in the fridge and totally forgot about its existence. Few days later, decided to have salad for lunch. When I took it out from the fridge, the leaves were all looking limp. Ever had such an experience? For me.. It happens pretty often as I don't really take stock with what I have in the fridge. Hubby is constantly complaining about this..

Fret no more! Here are some easy steps to plump up those greens:

1. Soak the greens in a bowl of room temperature water (tap water is fine) for a couple of minutes. This helps to open up the tiny pores on the leaves and allow it to absorb as much water particles as possible.

2. Remove the greens and pour away the water.

3. Add ice and water into the bowl.

4. Soak in the greens as the ice water for 30 seconds. 

5. Drain the greens and dry them completely using a salad spinner

6. Finally, there you have it... crisp and plump salad greens. Drizzle your favourite dressing and enjoy!

Grilled Lemon Herb Squid Salad

I've just returned from a relaxing and surreal holiday in Ubud Bali. During my trip, I did some self reflection on ways to improve my health other than working out. And healthy adjustments to my diet is another way to go! I made a resolution to include more salads, soups and juices into my diet.. (bought a fruit extractor today)

A healthy diet helps to improve my skin too.. I'm not getting any younger so must do whatever it takes to stay young and beautiful! 

Hope I can adhere to this for a while! Haha!

So here's another salad I can enjoy for lunch or even dinner.

Ingredients (Serve 4)

8 squid tubes, rinsed

1/4 cup canola oil

2 tbsp lemon juice

2 tbsp lemon zest

1/2 cup oregano, finely chopped

1/2 parsley, finely chopped

1/2 tsp fine sea salt

1/2 black pepper

Garden Salad

1 pack of salad greens

1 Japanese cucumber, thickly sliced

2 celery sticks, thinly sliced

1 avocado, sliced

1/2 yellow capsicum, roughly chopped

1 cup cherry tomatoes

Dressing

1/4 cup extra virgin olive oil

1 1/2 tbsp lemon juice

1/2 red chilli, finely chopped

1/2 tsp brown sugar

Method

Cut the squid tubes into 2 pieces and then further into bite sizes. Score the inside of the squids in a 1cm criss-cross pattern, without cutting them through.

Combine olive oil , lemon juice, lemon zest, oregano, parsley and sea salt and pepper in a large mixing bowl. 

Add squids and toss to coat evenly. Cover and refrigerate for at least 4 hours.

Preheat a grill pan over high heat.

Place the squids (scored side down) on the grill pan. Cook over high heat for approx. 2 - 3 mins. Turn and cook for another 1-2 mins until the squids are slightly chargrilled.

Combine all the salad greens and other vegetables onto a serving plate.

Place the squids on the salad and drizzle the dressing.

Serve warm.

Making a Basic Vinaigrette

On a hectic day, a big bowl of mixed greens salad is the best lunch for me! All i need is something which is light and not too filling.

Avoid bottled salad dressing like thousand island as it is just too rich and fattening for one who is on a strict diet. Personally, I will go for a light salad dressing like vinaigrette as it is simple to make and can vary accordingly to your preference.

Ingredients
3/4 cup olive oil
1/4 cup balsamic vinegar (substitute with fresh lemon juice)
1 tbsp dijon mustard (can be omitted, however it helps to bind the oil and vinegar)
1 tsp fresh basil or parsley, finely chopped
Salt and black pepper to taste

Method
Whisk mustard and vinegar in a bowl.

Season with salt and black pepper.

Continue to whisk the mixture and drizzle the oil slowly.

Taste the mixture when half the portion of oil is added. Keep whisking the oil until the dressing tastes right for you.

Grilled Vegetables Salad

Hmm... This dish is my friend, J's fave. When we tried this similar dish at PS Cafe, we simply love it. But it is kind of ex to have it at the cafe, therefore I decided to experiment this on my own. Cheaper to prepare this myself. Heehee! Nice and light salad to enjoy on a warm day!

Ingredients (Serve 4)
2 zucchini, sliced - 1 cm thick
1 eggplant, sliced - 1 cm thick
2 carrots, sliced - 1 cm thick
250g white button mushrooms, sliced thinly
1 packet mixed salad greens
1 cup of canned corn kernels

Dressing
1/3 cup balsamic vinegar
1/2 cup of olive oil
Salt and black pepper to taste

Method
Lightly salt eggplant and place in colander for 30 mins. Rinse and pat dry.

Brush all raw vegetables with olive oil. Season with salt and pepper. Place on a grill pan and cook over low heat for a few minutes till golden brown.

Toss salad greens and corn kernels with half portion of dressing. Top with grilled vegetables. Drizzle with remaining dressing.

Serve.

Spicy Vermicelli Salad

This refreshing and tangy dish is a hot fave among family and friends who have tried it. And my personal fave salad too. A wonderful dish to enjoy with great company on a rainy day!

Ingredients (Serves 4)
2 bundles of vermicelli (tang hoon)
4 shallots, sliced thinly
4 pieces of chili padi, sliced
1/2 Japanese cucumber, sliced
1/2 yellow capsicum, sliced
1 punnet of cherry tomatoes, cut into halves
2 stalks of coriander, chopped
100g of roasted peanuts, grounded

Dressing
2 large green lime
4 tbsp of fish sauce
4 tbsp of sugar

Method
Blanch vermicelli in hot water for 1 min. Drain and set aside to cool.

Place cooled vermicelli to a large salad bowl. Drizzle 1/2 portion of dressing into the bowl and then refrigerate for at least 2 hours.

Add vegetables and remaining dressing to toss.

Serve and garnish with corriander and grounded peanuts on top.