Salad Bowls

Serve garden-fresh greens all year long with salad bowls. Whether you’re hosting a crowd or just concocting a light lunch for one, use our tips to prep the perfect salad. First, pick your produce?backyard veggies, kitchen herbs or grocery store goods?and wash thoroughly. Salad spinners allow you to both rinse and dry your romaine, iceberg, arugula and radicchio. Dressing clings better to dry lettuce, and there’s no excess water to dilute its flavors. After rinsing and drying leaves, chop into bite-sized pieces. For tougher greens such as kale and collards, massage pieces in a light dressing of olive oil, lemon and sea salt to soften them. Knead for three to five minutes to make them easier to chew and tastier in your salad. Next, chop any combination of fruits and vegetables. Experiment with shapes and sizes, depending on the type, slice bell peppers and jalapenos into strips, halve cherry tomatoes, shred carrots and dice beets. Toss the slaw with dressing right before serving. Pour into a glass salad bowl to keep the fresh, vibrant colors on display. Natural, unfinished wood styles look rustic and down-to-earth in the center of the table. Pair with salad servers in the same wood and finish. For a classic, subtle look, find serving bowls in white stoneware or porcelain to complement your dinnerware set. Durable plastic, resin and metal salad bowls are perfect on the outdoor dining table for a summer supper on the patio.