Heating food helps release flavors, so food combinations not cooked together need more flavor. Give them a bit more time to marinate. Try using a vinegar-based dressing. Its acidity will help bring out spices' flavors. Try items such as beets, orange wedges, grapes, nuts, green or black olives, avocado, hearts of palm, capers, kidney or garbanzo beans, mushrooms, corn, or red onion to add a kick of color and flavor to any salad.
Salads are perhaps the easiest of foods to make pretty.
Take advantage of the natural color cornucopia of vegetables and other salad accoutrements to make dishes you may find too pretty too eat. All rights reserved.