About Salad

[Sue]

Why is it that whenever I make a salad and put some red onions in, the onions seem to find their way to the bottom of the bowl, even after mixing the salad up? This annoys me, b/c then I can't get the flavor of the onions when I eat.

[Sue]

Edit: this post showed up in the wrong place.. hold on




Edit again: something's screwy.

Just dicing them is all, not real thin, but not really chunky either. I'm not sure how to describe them

[aberkok]

Well...how thin are you slicing the onions? It's hard because onions are much denser than lettuce. Even thinner slices may not work. I can see them sticking to the bowl even after.

[Pip]

I have the opposite problem, whenever I buy a ready-made salad there's red onions everywhere, and I'm allergic to them. The trick seems to be a combo of really small dices that stick to the salad leafs and long half-circle ones that hook onto them. So cut the onion lengthwise, make not too thin slices and use the outermost bits as they are and cut up the rest real fine. Maybe 1/8 of an inch, that small. Mix the tiny bits early and the big bits late.

[Daniel_]

Many dry mixtures settle in odd ways - it's why the nuts all rise to the top of a box of muesli.

The trick is to toss the salad leaves in a light dressing BEFORE you add the onion dice.

That way the onions stick to the wetted leaves.

[ratbastid]

Originally Posted by Daniel_

Many dry mixtures settle in odd ways - it's why the nuts all rise to the top of a box of muesli.

The trick is to toss the salad leaves in a light dressing BEFORE you add the onion dice.

That way the onions stick to the wetted leaves.

Yep. Same is true for any small non-leafy salad element. Carrot slices, grape tomatoes, nuts, etc. Put them on after you've tossed the dressing in. Then you can sort of manage them as you eat.