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Olive OilThe subtle flavors of delicate mixed greens should not be masked by heavy dressings, like cream and highly-spiced ones.  A splash of olive oil or balsamic vinegar can often be all that is needed. French vinaigrette, a light dressing made with cider vinegar or lemon juice, oil, salt, and a pinch of dried mustard, is the perfect mate for delicate greens.  If you are calorie-conscious, make your vinaigrette with the following formula: 1 part lemon juice or vinegar, 1 part oil, 2 parts water, salt, and dried mustard. You can add garlic and/or light herbs like dill or thyme.


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Salad Blaster The Salad Blaster is a way to transport your salad and your dressing without mingling the two until the precise moment. The lid of the Salad Blaster stores the dressing and the spacious container holds the greens. When you get to your picnic, pour the dressing into the salad. Put on the lid and shake. Individual plastic storage container to fit round veggies like bell peppers and onions are handy to have. They are great for storing half used vegetables. There’s a little hook on the edge of the container so you can hang the container on the front of a shelf in the fridge. That way your partially used veggie won’t get lost in the fridge.


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