I just watched some salad recipes in YouTube and they are really amazing. I noticed, however, that no one – at least the ones that I watched – ever mention about the possibility of freezing salad. Why is that so? Is it feasible to prepare a batch of salads and freeze them for weeks or months?
For many people, freezing salad is not ordinarily done. As much as possible, cold salad is consumed at once to savor it in all its freshness.
You can freeze salad but not for the purpose of eating it raw again after thawing. The changes in texture, and possibly taste, make a frozen salad viable only when used in cooked dishes. For long-term storage, you may freeze salad up to a month for best quality. Do not eat them raw after frozen.
Can You Freeze Salad
Salad mixes are normally refrigerated only to keep them fresh for consumption within days. Getting a salad cold in the fridge also makes it more palatable.
While freezer storage may extend the shelf life of salad and retard its spoilage, taste and textural changes especially in the leaves and fruits content will certainly downgrade its quality.
This is why you may not freeze salad and eat it raw again. While eating it raw is more nutritious than having it cooked, the fact that it is raw exposes you to the risk of food poisoning.
Salad is a raw mix of nutritious leafy greens, beans, fruits and nuts, or any of these. Freezing this mix on its own may be feasible, but if frozen with the wrong dressing, it would be disastrous.
Don’t freeze any leftover salad with mayonnaise dressing. Mayonnaise doesn’t freeze well because the oil separates from the water content during the freezing process.
Thaw the frozen salad directly in cooked dishes. It’s best not to serve the salad on its own because the high water content of vegetables and fruits makes them limp and crystallized on the surface.
How to Freeze Salad
Salad is best served when fresh. If there is any leftover, you may freeze the extra parts for other purposes in the future with the following freezer storage tips:
- Place the salad leaves such as lettuce or spinach in a strainer and wash them under running water
- Use a salad spinner or let them sit for a moment in a paper towel to let them dry
- Put the leaves loosely in a large freezer bag
- For airtight containers, provide a half-inch headspace for expansion
- For thawing convenience, portion them into serving sizes and place them in smaller freezer bags
- For extra salad dressings such as vinaigrette, freeze them in tight-lidded glass jars with enough room for expansion (Forget this step if the dressing is mayonnaise)
- Squeeze the air out of the freezer bags before zipping them close
- Label the containers with the contents and date frozen
- Seal and freeze
The Greek Style Salad recipe is like rainbow. It is wonderfully full of colors and variety of ingredients: green pepper, bell pepper, lettuce, onions and cucumber. Once you add bacon, it’s a completely nutritious meal.
With this Mexican Salad recipe, the full taste of classic Mexican flavor is combined with boiled kidney beans, coriander leaves, tomatoes and avocado.
Bring your salad to the next level with this Grilled Veggie Pasta Salad. With perfectly roasted garlic, the flavor of grilled vegetables and al dente pasta is just incredible.