Tactical Strategies For a No-Fuss Salad


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Video taken from the channel: RICHARD GRANNON


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How to Prep Salad & Salad Dressing

Video taken from the channel: Laura Prepon


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Week’s worth of salad (how I make salad once for the week)

Video taken from the channel: Happy Herbivore


How To Have A Salad Ready In SECONDS⏱ || TIPS AND TRICKS

Video taken from the channel: Berta Jay


Upgrade Your Salad with a Few Easy Steps | Cook Like a Pro

Video taken from the channel: Bon Appétit

Tactical Tips For a No-Fuss Salad. PAY ATTENTION TO SEASONALITY. Lettuces are technically a cool-weather crop that turn bitter when hit with warm temps.


Directions. Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Salad making can be divided into three basic parts: prepping the ingredients, making the dressing, and tossing it all together.

Simple, right? While each part isn’t that hard, there are little tricks and tips that can help you go from making just an okay salad to a great one. From the best ways to wash and dry lettuce to easy ways to make homemade croutons, we’ve put together our best. An easy way to provide a dish is to pick up a no fuss salad from Salata! When you let Salata handle the salad course, all you have to do is decide what you want in it. Pick your greens, the toppings you want, the dressing and an optional protein.

My husband and I attended a Sunday School class party and took a Salata salad as our contribution. This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on.

This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on. Time-Saver Tip: Nix the skewers, and toss salad with 1⁄2 cup of dressing just before serving. Spoon into a pretty bowl, and garnish with a dill sprig Spoon into a pretty bowl, and garnish with a dill sprig.

Greens: Low carb greens make the base for any salad. Use leaves like lettuce for a lighter taste or go for more nutritionally dense greens like rocket, romaine, arugula, kale leaves, etc. Most leafy greens are low in carbs so go for what you.

Restaurants aren’t afraid to add fat to the mix, and you shouldn’t be either. 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.

Chopped Salad with Shallot Vinaigrette, Feta, and Dill Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is.

List of related literature:

For salad take 3 cups boiled, cooled cleavers and add 1 cup cooked asparagus cut in 1 in lengths, 1/2 cup slivered nuts, 3/4 cup French dressing.

“Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods” by Thomas S. Elias, Peter A. Dykeman
from Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods
by Thomas S. Elias, Peter A. Dykeman
Sterling, 2009

Only dress the salad right before you want to eat it, otherwise it will get soggy.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

A more subtle and less overpowering way is to rub the salad bowl with a cut clove of garlic before adding the actual salad.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Wrap it up To keep sandwiches fresh and moist, wrap them ; • Hummus, sliced tomatoes and cucumber, and hot-pepper in plastic wrap, waxed paper, zip-tight plastic bags, or

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Cut unwieldy pieces of lettuce with a fork; if they can’t be cut with a fork only, use your knife, too.

“Letitia Baldrige's New Manners for New Times: A Complete Guide to Etiquette” by Letitia Baldrige, Denise Cavalieri Fike
from Letitia Baldrige’s New Manners for New Times: A Complete Guide to Etiquette
by Letitia Baldrige, Denise Cavalieri Fike
Scribner, 2009

Also do not serve separately the same vegetables that have been used in the salad.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

I tested this on several varieties of greens and found soaking was most helpful with the Caesar salad kits and plain chopped romaine.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Sprinkle lightly with the salt to open the lettuce to receive the vinegar; a few pinches are all that are needed even for a large salad.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Wash and dice the pears, placing them in a bowl with the reserved pineapple juice to prevent browning.

“YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet Oz
from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management
by Michael F. Roizen, Mehmet Oz
Scribner, 2010

For a kick, add some red pepper flakes on top before serving with pita chips or veggies.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Here’s a wild idea… buy your own fresh products whole and prepare them yourself. Not only cheaper but also less chance of contamination. Your way is a lazy way.

  • Berta, thank you so much for your videos! My husband and I are on Dr. Caldwell Esselstyn’s plant based diet, following my husband’s heart attack four and a half years ago. We need to eat salads every day, but I was having trouble keeping the salad fresh for more than three days. Your tip about using paper towels is one I’m going to try right away! Also, I’m going to use your tips on chopped veggie storage. This will save us so much time and money. Again, thank you and God bless you always!

  • Mustard is not acidic. Most of ingredients used garlic ginger turmeric are used in India as well as saag which us mustard leaves which are really tasty cooked in a terrecotta pot. Chef well done.

  • Thank you chefs never thought of mint in salad. I use it for tea.
    Leftover salad dressing goes into the fridge for next day salad
    Or I use it to fry fish.

  • This salad dressing is so incredible, and it really makes me feel good when I eat it. It’s so delicious. My mom is making it now and she said it was really good on shawarma.

  • Having owned a Vitamix for years I’ve always drizzled the olive oil into the blender. Who would have known this step saving suggestion.

  • It’s a plate of underseasoned chunks of food with unevenly distributed questionable (and most likely super sour) “dressing”, not a salad.
    Also, endives have a MILD flavor? Yeah, ok

  • I ve discovered that i can DISCERN rather than judge… I ve had the same thoughts without simplifying into a decent prose for a few yrs now. U ve made me feel much more healthier. Thanks Richard!

  • i think the point is that salads aren’t just lettuce and crappy shelf dressing. there are hundreds of veggies, dressings and flavors to combine into delicious salads. great for introducing ideas and creative thinking for original salads. thank you! cool video. i was inspired and will try some different combinations for salads!

  • I like to keep greens or leftover salad (without dressing) in my salad spinner in the fridge. Moisture that accumulates on the greens falls to the outer bowl. Also, I have used cloth napkins to reduce moisture instead of paper towels. Much cheaper.

  • Thank you so much Berta, love all your ideas. I need to eat more salads and greens but I’m a bit lazy when it comes to prepping them before hand but this has helped. Thank you for sharing. God bless.

  • Thank you Bertha Jay! I love your videos! I’ve learned so much from you! Thank you!
    Yes, we all need to eat more veggies and salad! It is so important to good health!

  • I’ll have to try that! I’ve been a fan for years, thank you for your work! might I make one suggestion for the videos (which are super helpful!): maybe get a good light to shine on you from the front so that the camera doesn’t have to constantly adjust its light settings. it gets a bit distracting. I think that would make your videos extra great:)

  • Love your tips/hacks.

    Saw a tip for storing scallions the other day. The vlogger cut up her scallions—both white & green parts—and then froze them! She always had them at the ready & they never got slimy (like lettuce greens so often do; loved that vid you did btw). Thought you’d like that idea too. Scallions go bad so quickly it’s frustrating.

    Keep the tips, recipes, & livestreams coming Berta. xo

  • As much as I enjoyed this recipe I watch videos and read cookbooks because I need the measurements. Saying 2/3 fat + 1/3 acid is not enough. He said lemon juice and vinegar as though their combined total could be 1/3 (83.3). Do I need to put 250ml oil or 166 ml of oil + 83.3ml lemon juice? Is the mustard part of that the 1/3 or in addition to? I understand that cooking is not an exact science, but us amateur home cooks are new to this recipe, moreover we are not masters of cooking ratios. We need you to spell it out in measurements. That is why we are watching this video. I know we can taste and adjust, but we need a starting point. PLEASE PLEASE include a recipe with the measurements. This is not just a responsibility of the chef, but more so WELL + GOOD because you posted this video knowing your audience. Please include a recipe link with each video!!! A list of ingredients is not enough. It’s frustrating that I have to even request this. You are an established channel. Plus it is stated mustard in the video. Is it dijon mustard? There are multiple varieties of mustard.

  • Rubbermaid makes a line of produce savers so I used the 14 cup container this week to make a salad. It makes it so much easier to eat greens and raw produce. Thanks for a really inspiring video.

  • This is by far one of my favorite videos! Like many who have already commented-I will be watching this many times-need to hear this. Someone who is real and doesn’t sugarcoat shit. Love it! Thank you!

  • 1.) be willing to be unliked… be real not a lamb. Be a wolf
    2.)engage in negative thinking. Identify what you don’t like so you can avoid it. Judge people… it’s ok to be angry and hate and condemn and be pessimistic
    3.) proceed with half an idea. Don’t wait for things Take action. Everyone is an idiot
    4.) assume you are a liar. Know you are full of shit and a coward so you can’t give yourself excuses.
    5.) be tougher because we are all becoming cupcake bitches full of fear. We are brainwashed to be spineless and to crave acceptance.

  • I just love you. And nothing you say ever hurts me, even if it is meant to literally destroy my ego. Possibly because you’re genuine and actually well-meaning while doing it and that comes across. Thank you tons x

  • How is this an Anti-inflammatory recipe when all oils cause inflammation. update yourself that information, other than the oil, everything else is anti-inflammatory

  • Dressing was gross. Too much turmeric sucks the moisture right out of your mouth. Had to add honey (moisture giving humectant) and oranges to make it palatable and salvage the waste of ingredients.

  • Have to say there is nothing better than Turmeric for Inflammation!! Looks delicious!!! Thank you for sharing! You have a new Fan! Kind regards from South Africa! ������������

  • I love onions / scallions but don’t purchase because of the strong lingering odor left in the fridge and it seems like all the baking soda in the world refuses to work… I never purchase plastic wrap bc I always have to fight with it… ( can foil be substituted for plastic wrap??? ) great video, thank you in advance.

  • Girl! You just saved me!!! I’m obsessed with salad but I only have time to grocery shop once a week. By the time I’m ready to eat another one the 5th day my lettuce is going bad it’s so annoying ��

  • Such an inspiration. You put me in a good mindset to eat healthy. I really am trying. You are looking great. I thought your very first video with the photos was so encouraging. A real game changer for me at the tender age of 78.

  • Berta Jay, thank you so much. Yes, it did help! All of it! I tried keeping the vegetables for the salad as you showed us and it makes it so much easier,. Small change, King Kong difference. Now IS helping everyday. Love, changing the diaper idea. Price adds up for towels so that idea, changing the diaper, is an enormous help. Cheese cloth works too, not as well, but thought of it when I ran out of towels. You are a treasure. Want to hug you. Nutrition makes a difference but keeping and preparing food is a challenge for so many of us, even when we know better and want to eat better. Thank you with all my heart.

  • Ideology is there to make you obedient, conformist.

    1. Be less likable (be less lamb, more wolf). Placebo = i will please. Nocebo = i am not pleasing you, making you feel good. Be willing to be NOT liked, don’t be covertly controlled by the ideology to have to be likable. Speak you truth. Don’t please. Be more wolf. Wolf can hunt on their own, but also in a team.

    2. Engage in “negative thinking” (judge, condemn, hate, be pessimistic). Stay away from immoral, repugnant things, pricks etc. Fuck that shit. It’s good to be optimistic, but also pessimistic and real. “Eat ideologogy at it’s purest” is disgusting.

    3. Proceed with just HALF an idea: because of vulnerability, fragility, incompetence and fear people barely hold things together. Same for corporations. They are not smarter than you, but they know the value of taking action, violence of action, decisive action makes a difference in the real world. The rest, sitting in their couch, thinking that everything needs to be perfect before you move on, are cowards.

    4. Assume you’re a liar. When you say “I want, i’m here and i want to do this, but i cank( because of X,Y,Z” ). Assume you’re just afraid, a coward, things that are holding you back are not real. You are frightened of the challenge you want to get done.

    5. Be tougher. We’re being soked in a cultural propaganda of non-confrontation, go with the flow, don’t push it etc…. That’s not how successful people work. But the founders of the ideology don’t live by this ideology. But they want you to be addicted to comfort, to stay inside your comfort zone, give up, be spineless, sweet little cupcake, obsessed with being liked, not causing a fuss. People are trying to be “cool”, not complain, you can’t trust any rating sites. You can afford to not be cool, to be tougher, to have some potency in life.

  • You’re like an amalgamation of Billy Connolly, John Lydon and Alexi Sayle (the accent, as well as the attitude!) Was about to apologise for my comment, but don’t want to be an apologetic wee cupcake: )

  • I hope it tastes amazing because it would never capture my eye. The whole dish from plate to the last ingredient was monotone in color. Makes me sad that this is suppose to be representing how to up your salad game.

  • If you get two metal bowls and put the garlic in one, you can use the second as a lid. Shake it for like a minute and the skin comes off super easily ��

  • I eat salads for meals like kiddos eat PB&J. Smart idea, and I like to add in more leafs too. For some people I think just making the recipe without the greens is smarter for storage. I normally use 4-5 cups of them in my dinner salad so fridge storage of a weeks worth is an issue. Having a homemade mix with your toppings and cut veggies means you can also vary it up between the type of greens based on how you are feeling each night (cause it won’t be tossed yet)!

  • Congrats to another great vid. Just really speaks to me, especially in my older age. I stand up for these exact same principles but I have found that there is a price to pay… For me anyway.turns out I am a bit of an oddball in this Podunk town of Fairview that I moved into last year

    I am an old Vietnam era disabled vet. As a old single guy hanging around these local bars, I have been put through hell by these f*****, narrow-minded, bigoted snowflakes. They become very aggressive when you do not fit into their particular mold. I have been eighty-sixed out of bars for the most stupid, damned reasons. if I don’t make these damned millennial service workers happy or if I don’t say the exact thing they want to hear then it is excommunication. Get rid of the old drunk f** and do it in a nasty way….

  • Tablespoon each Turmeric, ginger, cinnamon and dash black pepper blended in 2 oz of half and half. I let it sit in refrigerator for 15 minutes blend second time shoot it. Winter same but heated to sip. So good for you. ☮️ on ��

  • Hello Berta,

    please do not throw away the root part of the green onions. This next tip can also work for garlic, leeks ect. If there are enough roots you can pot them & they will start to grow again & you’ll have veggies again & again. This works especially well with leeks. If they have little root you may have to put them in a glass with water first, like you would do with flowers, then they grow bigger roots & they can be planted.

    I’ve heard from others that treating them like flowers can keep green onions fresh, but i haven’t tried it myself yet.

    Thank you for your channel & video’s.

  • too many people are unaware but the Kale stem is the world’s best folate source known to man!
    I never get rid of the stem; just chop it up and enjoy the fiber and crunchiness.

  • Mrs. Berta. I stumbled upon your channel. And I am finding great kitchen tips, so, I’m subscribing to it.

    Also, l am so tempted to become a vegetarian. It’s been on my mind for a while… You are truly an inspiration. ��

  • Sorry my dear chef..
    You did a BIG MISTAKE..

  • The flavors in this salad seem very well balanced, I’m surprised to see so much hate in the comments. Sure the plate is understated, but that’s kind of the point to me, to contrast the sharp flavors with a minimal aesthetic.

  • For someone that is a happy herbivore, you seem to be pretty content with wasting a ton of plastic. Hypocrite much? Or maybe just a hipster vegetarian. Bags and bags of veggies. (“I’d prefer to chop these” says the person using bags of pre-packaged everything.)

  • Be careful with adding that much turmeric..I once had noodles with a spice packet that contained way too much turmeric and It made me throw up and have GI problems all night…not fun.

  • I started doing this a couple of years ago with my pre bagged salad mixes. It doesn’t always work with some of the more delicate lettuces like spring mix, they seem to delicate. But it has helped with my other veggies, just like in this video. ��

  • I use only glass storage containers in my kitchen and I’ve noticed, I have had my lettuce still crisp after 3 weeks. All I do is wash the leaves, blot dry, and air dry, rip em up and store them.

  • OMG! Exactly, I totally agree. They do want use to become cupcakes so that when shtf happens it’ll be easier for them to microchip us like dogs and control us. F the system y’all.

  • If eating salad �� will give me a stomach like yours. I’m going to start eating a salad everyday ��! Thanks for the ideas! Sometimes when I buy the salad bag they spoil so fast! So I end up throwing out more salad than I get to eat. I will try getting real Tupperware!!

  • I am new to ur videos and so very glad I found u. Appreciate all ur tips, info & teaching us. TFS & pls. keep up the great work! Also, ur hair looks lovely.

  • My parents bought us a vacuum sealer and the canisters that go with them because we have so much fresh produce. I’m going to try making the salad ahead now and see how fresh it will keep. I know berries will keep for longer. We’ve had problems with throwing out produce because it’s gone bad before we got to it. What a waste of money and beautiful produce. I too am interested in what dressing you use. I started using 3-2-1.

  • Oh my! Please tie your hair back when preparing food. Just good common sense “food safe” practice. As I found out through experimentation, we need to “re-wash” the veggies, when we take them out of the bag, despite what it says on the bag about being washed. I did this with spinach & discovered a whole lot of grit/dirt in the water after I washed them. Rule of thumb…always wash any produce that comes pre-packaged. You never know who is on the assembly line packaging those produce & how much care they take.

  • I just made my version of a week long salad. Very similar to yours but I add kindney or garbanzo beans to add some protein to it. Cheers.

  • Thank you so much for this video Laura! I have high hopes on your recipe every time I go out I love salad but I am not the best at making salad dressings. So I hope yours is finally the one I will love and cherish for home salads.

  • Why are you 1/2 naked in your video?
    Nowadays in the U.S., women wear less and less and even outside taking walks or working out, but it doesn’t make it appropriate. Where has our modesty gone? Yes, I’m in my 50’s so I have a different lens than younger people. Good salad though.

  • Be careful touching your greens n things after you touch the outside of the salad bags. Wanting to keep ut all clean.i can get ocd about it.
    Thank you

  • This is so easy to make And the dressing looks so healthy for the throat <3 thankyou for sharing. Btw. How much time can the dressing be in the fridge ¿

  • Oh gosh, too much pretentiousness from start to finish, I can’t stand it. And there is nothing mind-blowing about the assembly or the finished salad.

  • Yuck! Invest in a hairbrush and take a shower.
    You look like you smell bad, I couldn’t a damn thing you make for fear of finding your hair in the food.

  • I don’t eat alot of vegetables Ms. Laura but I might now. �� I’ll use almonds instead of pine nuts though ‘coz my mom likes it.

    You’re stunning as always Ms. Laura. Keep safe. I love you! ��

  • After MUCH research…. I think this is a 32 Cup Tupperware Thatsa Bowl for everybody who wanted to know the size. Currently the 32 cup is the biggest size available on the Official Tupperware website with only one little handle. Also, anybody looking for oil free dressings, Dreena Burton (Plant Powered Kitchen) has an ebook with some really great options. Please note: the dressing are oil free, not fat free. Some, not all, of the recipes use nuts, but everybody is on a different path so I thought they might work for some of you!

  • Very good but remember we can get sick from bugs in unwashed Vegs and salads eat with safety every one be ready Jesus is coming soon ��������

  • Thanks, that looks yummy. Quick questions. 1) Do you then freeze it or just refrigerate? If latter, can it stay for a week? 2) Don’t you ‘stir’ it so that all ingredients get nicely mixed up?

  • Hi Just wondering…. I realize the bagged/boxed lettuce/greens products state that they’re ‘triple washed’, but, I always wash my salad fixin’s first, I’d rather be safe than sorry…..do you wash your salad stuff first, or are you comfortable with what’s stated on the bag? Thanks!

  • Sorry, but sweetened lemon juice is not a citronette. As she says, a citronette is like a vinaigrette, only using citrus juice as the acid, instead of vinegar. No oil equals no citronette. And, seriously, endive has a mild flavour? Endive is very bitter. Sure, it’s a nice flavour but if you’re going to serve me bitter leaves dressed with lemonade and call it mild leaves with citronette, I’m gonna have to question your palate.

    Hmm. Actually, when she dresses the salad, the dressing does look a bit thicker and cloudier than lemonade so maybe BA cut the part where she added oil. If so, that’s poor editing. If the target audience is people who need to up their salad game by making their own dressing, those people probably won’t figure out that they need to add oil and will go straight back to store-bought dressing.

  • The anti inflammatory properties of Turmeric are only activated when combined with ground black pepper. An enzyme in the pepper activates Curcumin which is the anti inflammatory property in Turmeric. Without this it is just flavour and colour. Curcumin is also found in Cumin which can be substituted if Turmeric doesn’t suit you. But must be combined with ground black pepper for benefit.

  • The dressing can be smeared on or over salmon

    For the vegans like myself, the dressing can be used on roasted cauliflower and or on other types of and kinds of salads

  • hey dear berta, i tried the paper towel method ( using the layering ) and for some odd ball reason got condensation in side my Rubbermaid ( weird, wondering if my college dorm fridge is on the proper setting )? big kisses New York xoxo

  • Enjoyed your presentation for a salad “wannabe”. Here is my real salad: Kale, Spinach *(from my garden), radishes too. Red onion, olives, red kidney beans, garbonzo beans, mushrooms, cucumbers, ground chia, ground flax seed, sunflower seeds, walnuts, sliced almonds, pumpkin seeds, beets, cranberries, raisins, and chopped red bell pepper. You did not mention a dressing, but in my case a dressing would be a waste of money. Thanks

  • ‘Carrots weep, they get very sad’ �� thank you for these helpful videos. I’m changing my diet and need to cut out too much salt, sugar and carbs.

  • Nice video! Just remember for your health to cook the mushrooms. Dr Fuhrman tells you to eat cooked mushrooms but preferably not onions as it loses most of it’s anti-cancer enzymes.

  • I love your videos Miss Berta Jay! Thank you so much for sharing your knowledge with us. I also enjoy your voice…very relaxing! ❤️ -Angie from Ohio

  • I’ve always wanted to try this but thought it wouldn’t last. I am going to give it a shot in the container I already own since I don’t want to add any more plastic. We’ll see how it goes. Thanks so much for sharing!

  • great info but fyi when doing a video we don’t need to hear alot about what you dont like what other people dont like makes the video seem long and boring.

  • Thank you chef, these salads are great and I know they’re tasty too but honestly I am surprised that she digs in your salads with the same fork that she used and had it in her mouth and you just watched her��

  • For added protein on top of the few in plants to a “requested vegetarian meal”, add nuts. It is a rich source of healthy protein and healthy fat. He can also add sprouted beans, which are rich in protein and low in carbs. You asked for a vegetarian meal so why add mercury from a dead fish? You didn’t ask for a pescatarian meal. How are you going to scold him for doing exactly what you asked? No one is going to get protein-deficient from that healthy meal because we don’t have a protein problem in this country (people overeat protein), we have a fiber problem. Too much protein is not good for your kidneys.

  • I eat a lot of red onions and I don’t think that I could do that ceramic container storage to quell the smell. I realized that storing kale in your refrigerator eliminates any odor. To keep kale crisp use one plastic bag to store it and a few drops of water then seal with a tie and put that bag in an empty baggie, so basically 2 baggies. I use the ones from the grocery store that are free:) Thanks for all your tips. I really like your hair,too. Longer or shorter, just lovely hair!

  • This woman, simply put, is just a whole lot of common sense….very practical. I had no idea you shouldn’t refrigerate tomatoes, onions, & potatoes.��

  • What a beautiful person! I just love her! Thank you so very much for sharing those tips! I will be using them to keep my salads better!

  • Be un Canadian and harden the fuck up! This is what I tell myself when I wake up in the snowflake capital of the world, Canadastan!

  • Gorgeous salad!
    Sweet peppers are wet? Or weepy?
    I watched your “How to store salad” video, which was excellent. This video is a great compliment to that one.

  • I love you, I truly do! Fuck the cupcake side! I am a she wolf and an amazing woman, rare and unique with a beautiful heart and no longer shall I give super easy access to my treasures just to be “nice!” I am GOING TO JUDGE pricks and sail past their reach! That’s just crazy making behavior! Balance is essential. Thank you so much.

  • Thank you ��❤️ I am right at the end of my ten years of hell and I will be filing for a divorce. This helped to push me into that final go mode! Thank you so much! God bless you and happy holidays �� also if you celebrate Christmas merry Christmas ��

  • I’m prepping my weeks vegetables this way now. Saves a lot of time later in the week. So easy to make salads and stir fry now. PsI plant the scallion bottoms and always have fresh green onions.

  • I used that same big Rubbermaid salad container. Rinse lettuce thoroughly. Salad spinner the lettuce (2-3 varieties) then use papertowels to remove all moisture. Chop lettuce into bite size pieces. Fill the plastic container w/ the greens & mix/toss. Add sliced cucumbers,celery, grn (or red bell) peppers & thinly sliced grn onions. I then cover w/ 2 full size papertowels folded to fit the container. Place on lid, “burp” it to seal out extra air. When it’s time to eat u just dig straight down to get a lil bit of everything. Now I add the freshly

  • I love this chef I tried his recipes and I am feeling sooo great, he knows what he is doing and he is so humble and simple
    He has his own Star

  • His quest was to make the meal in 30 minutes which he did with the ALREADY prepped veggies and ingredients. The veggies were already roasted. While the receipts look great, I’m not going with the 30 minute challenge.

  • This recipe looks amazing �� yet it’s so sad that from a comment about Obama how racist people really are��I hope you don’t have children this
    is how racism continues generations of evil ALL PRESIDENTS HAS LED US TO DOOMSDAY!! Pray for deliverance ��

  • Grannon, this video helped me a lot. I used to work as a Life Coach, but I took a break from it, though my coachees made progress and all. But I felt something was wrong with the current ideology of Coaching. Now I understand how to tackle it in a way more faithful to my own worldview. Thank you

  • Endive is not at all mild… it’s sweet, nutty, but most importantly it brings a pleasant bitterness to the composition of a plate.

  • I would actually eat the roasted veggies in a rice bowl. For the salad I’ll stick with mixed greens, arugula, even romaine lettuce. Kale goes into my smoothies.

  • Love this salad PS can you come to my home and teach me lol I just love your videos hugs from Beth and Noah my dog and Frankie my rabbit

  • Salad mix 15 o (ice,arugula,rom)
    Shredded carrots 1 handful
    Shredded cabbage 1 handful
    Mushrooms (sliced) 8 ounces
    Fresh Basil (several leaves)
    Green Onions 6/7 chopped
    Zucchini 1 medium
    Cucumbers 1 large or 2 small halfmooned

    During the week just add more salad, tomatoes, dressing, etc.
    Love it!

  • Absolutely!
    There is a Gabor mate video where he is reading obituaries of people who died of cancer(mostly) and they are all described as always being nice and so on and so on and so on.
    Don’t be nice! Gabor Mate nailed it and so did you.
    It will make you sick. It will kill you. You are spot on, man.
    Sincerely CPTSD survivor, narcissistic parent, survivor, abusive relationship, survivor.
    But no more. Now I am not just a survivor, I am ALIVE.

  • Love your honesty Richard. More honesty in society is needed instead of mumbo jumbo. Please make more of this..In my experience when your being too nice, it gets taken advantage of and ultimately too your own detriment if you dont protect yourself and your own wellbeing. Keywords: self love, service to community(the greater good) and boundaries.Stand for your truth and live it.With regards to your message, its more important to live your truth and to stand for it than seeking likes and kissing ass.. Be a warrior for truth and be honest to yourself and others.Dont conform to that which is not you.Richards message is plain honesty and calling a spade for a spade(Truth). And in these times it is as refreshing as can be.Thanks for another good vid Rusty.

  • i use these bags cause paper towels aren’t cheap here https://www.amazon.ca/Flip-Tumble-Reusable-Produce-White/dp/B002UXQ7QQ/ref=asc_df_B002UXQ7QQ/?tag=googleshopc0c-20&linkCode=df0&hvadid=292944390842&hvpos=1o1&hvnetw=g&hvrand=9014403623289606732&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9000681&hvtargid=pla-312440656941&psc=1 wash and use also good for girls bras in laundry multi use

  • I put raw zucchini in my salads I buy the skinniest I can find, use my spiralator. I don’t buy the fat zucchini çause they have so many seeds, that makes the zucchini watery. It’s also good just sliced (not real thick) I also like avocado, the tiny ones and if I feel like it I might toss in some broccoli and/or cauliflower
    I’ve watched your video on storing greens for a week or more. Can’t wait to try it. Thanks…

  • Filo pastry lather dressing onto it then small shredded chicken with tarragon fold into a spring roll butter it then oven it yummo

  • I never even knew you had a channel! I’m here to say and look forward to the new videos while catching up on the older ones:-) I know how hard it is to put up videos on YouTube…content, editing etc but great job on your videos I’m a fan ��

  • I do reserve my weekly vege for salads like you do, a lot of the time I make four salads at a time with the extras
    and use paper towel at the base and top. Works like a charm, 66 and going strong. ��❤️��

  • This is such a great idea!!!!! Salads are 1/3 of my food as a vegan, 2 yrs but it made a huge difference. I know that Fuhrman recommends eating raw mushrooms; MIchael Gregor thinks they need to be slightly cooked. He thinks shredded beets; personally, whatever will keep for 4 days. Watercress and arugula are my personal favorites because they are cruciforous, sorry, sp, therefore same family as broccoli and cabbage, which is brilliant. Also just like them. Great idea!!!!! I make various dressings; so this way, nothing wilts, just pull it out and add whatever! Got it!! Hve subscribed to your channel and will definitely recommend it!

  • What an amazing salad! ����
    I usually use sunflower seeds, walnuts or almonds in mine. Pine nuts sound delish! ��
    I can’t wait to try your recipe! ��

  • saw a video last year from this lady on YT who did the simplest thing, she puts several papertowels in her lettuce bags to extend the life! I can have lettuce now for up to 2 weeks in frig without going bad, if you change the towels once they get damp even longer I do same with cut peppers and other veg and they last sooo much longer

  • is that like a platter? https://www.linenchest.com/en/positano-serveware-collection-by-maxwell-williams.html?gdffi=5732934e9dfe4c2792c41a14d154cc64&gdfms=BFD0736E786E4CB5A9FBE76746AA7415&utm_source=sidecar&utm_medium=merchantcenter&utm_term=&utm_campaign=sidecarpla&adpos=1o1&scid=scplp259460&sc_intid=259460&gclid=CjwKCAjwzJjrBRBvEiwA867byq0f215DgGu0H-WoWcqnMvsaKqm_ogMsr461ivtzeE0CVgMKYS8M0BoCUfcQAvD_BwE like these? good hair cut

  • I have no idea how I even wound up here, but I’m glad I did. I’m saving this video and doing this myself. By any chance do you have any videos on food creations other than vegetables…

  • Just a friendly hint, as you mention Dr. Fuhrman, yes he recommends to eat onions and mushrooms daily, and he says onions should be eaten raw but regarding the mushrooms, let me cite that directly from his homepage:

    “Avoid Uncooked Mushrooms
    It’s important to remember that mushrooms should only be eaten
    cooked. Several raw culinary mushrooms contain a potentially
    carcinogenic substance called agaritine, and cooking mushrooms
    significantly reduces their agaritine content.”

    Just as a friendly reminder, thank you for the video!

  • I have a shitty job delivering pizza and I have no friends and no girlfriend and I spend all my time browsing right-wing memes and watching youtube videos

  • How do we store regular green and colored peppers? Not sure if I missed it or not? I so enjoy your videos. You are so pleasant to watch and learn from. Thank you!


  • I’m sorry Laura, I really like to cook my Maditerranean cuisine and try Oriental cooking, my favorite. They’re the healthiest and most exquisite in the world, but watching your videos I can only see the hot Alex Vause. I’m sorry, I’m sorry, but season 7 left me hungry for more Vausman. I’m a lost case watching you skillfully handle your hands. Please have compassion! Hugs from Barcelona:)

  • Everyone is pointing out that turmeric doesn’t work without pepper, yep, they are right. I’m making the dressing and adding that pepper.

  • Laura…Wow…You have gone from THAT 70s SHOW to being a YOUTUBER!!..As soon as I saw your thumbnail and I read your name…WOWSERS!!..��

  • A vegetarian protein to add to the salad is sprouted beans (moong, red, moth etc). Sprouting reduces the carbs in beans and increases the protein.

  • I am SO glad I came across your channel. You have a very pleasing energy and very detailed videos. You’re like the Grandma I always wanted lol. I just began transitioning to a raw vegan and this is EXACTLY what I needed to see. Thanks a lot

  • Great tips Berta, I have used paper to save my greens, works great! The next thing I tried was to cut up a white torn cotton bedsheet to use instead of paper, also works great and zero paperwaste. I never thougt of using this method with the other hard vegetables you show us, thank you.

  • This video is fantastic and the salad looks delicious!:D
    I’ll be 100% honest with you, when I saw the thumbnail for this video for the 1st time, I thought it was going to be a horror cooking show (I’m just joking) XD

  • A mandolin is NOT something EVERY serious cook should have. I came to that conclusion after the second time I sliced a fingertip off. Great tool, but not for everyone. LOL

  • Turmeric is anti-inflammatory you do not need a supplement. I put turmeric in everything but breakfast and my pain in my hands left.

  • Man, you’ve been helping me deal with my mom and her covert narcissist dementia. The closure, clarity, and affirmations are massively helping.

  • ….sounds a bit like Nietzsches Antichrist… keeping it real… too bad the world’s so full of haters… kind of takes the fun out of it for me. know where I can get a gun and a bullet? I am really at a loss here…

  • Whoa… HA this is the 2nd video I have seen of yours and the first was how to keep your greens fresh….and then this one… LOL.( big difference in the hair)… thanks for the great videos!!! Heres a tip that helps me… I have much dental work happening and eating salads are tough, so when I put my greens on the plate I cut them up in small pieces with a pair of kitchen scissors. I use those scissors for cutting everything from pizza, toast to green onions but cutting greens has changed my world and doesn’t take me FOREVER to eat a salad. Thank you for the videos.

  • Awesome video! Thank you, thank you! I’m starting my sugar detox this week and these dishes will be AMAZING for lunches with some added protein:)

  • I did something similar with my salads this week and thought of this video. ��Off topic….. your abs are amazing girl! What do you do for them?

  • It looks like American Tablespoons are the same size as British dessert spoons. Our Tablespoons are bigger. The pecans look like our Walnuts.

  • Crazy thing in this video is the person on the right is trying to portray themself as a chick! Everyone look up transvestigating, or the hormonal change that happens when someone takes testosterone or estrogen. Once done with that check out the Hollywood stars. You will find that nearly all of them are transgender.

  • My Mega Tupperware bowl came in the mail. My salad is on day 4 and so far so good! My salad is still crunchy, fresh and not wilted ���� My fridge is not very good so my salad spoils super fast. So far so good! ��

  • I do the same with all veggies and change the paper when are wet and discard the muchies leaves ����I recycled the paper towels to wipe the counter or some spot on the floor

  • You all are as Bland as your walls and countertops! Why do you have to talk in the videos? Can’t you just put the words across the screen? Your presence is unnecessary!

  • Brilliant Tips: sliced, roasted parsnips, citronella dressing and [my addition] served on a generous Crate & Barrel’s 11.75 inch Essential Coupe Bowl.

  • This guys damn good, maybe even smarter than the average ��.
    And they are pretty damn smart.
    He makes so much more sense than the lies weve been told����

  • Great vid..

    Another tip is start your own business. Be your own boss. Your balls will grow massively from this as will your sense of responsibility for yourself. You learn to deal with all different types of people and value what you have to offer more. More rewarding too.

    Also on the judgement thingthat is simply religion/ gov telling you that you are wrong to trust your own instincts and that you should feel bad (guilt) for doing so..