Not exact matches
While it soaks
up the flavors for an
hour, you can use some of that time
to clean and destem the herbs for the accompanying
salad garnish.
At this point, you can cover and store the
salad in the fridge for
up to 24
hours or continue on with the recipe.
You can make the
salad up to a couple of
hours in advance.
The
salad may be made
up to 24
hours in advance of serving
up to this step.
Chill
salad, covered, until cold, at least 15 minutes, and
up to 1
hour.
Taste and adjust the seasoning, adding more olive oil if needed, then set the
salad aside
to rest for at least 1
hour and
up to 3
hours before serving, tossing occasionally.
(
Salad can remain at room temperature
up to 2
hours before serving.)
Chill
salad, covered, at least 3
hours and
up to 24.
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The flavour is best after leaving this
salad to sit for a few
hours so the vegetables can soak
up the flavours and soften slightly.
You can make the
salad through step 3
up to 6
hours ahead; cover and chill.
Cover the
salad and let sit for 30 minutes
to up to an
hour so that all the ingredients are completely soaked in and the flavours combined.
This is a great picnic
salad because you can make it
up to 1
hour in advance and it won't wilt.
Not true - the mint and parsley hold
up well, making this a great leftover
salad too - and it could likely be made several
hours in advance so you can move the «last minute» step of adding them
to before guests arrive.
Full of crunch & substance, it's a
salad that can stand
up to a few
hours in a container without collapsing.
Serve the
salad right away, or cover and let stand at room temperature for
up to 1
hour or refrigerate for
up to several
hours.
I went the chicken route yesterday because I had some boneless, skinless breasts I needed
to use... and the
salad wound
up being just what I needed
to get through the last eight
hours of the day.
The
salad can be refrigerated
up to 2
hours before serving.
This is delicious when eaten straight away, but you can also make the
salad, cover it and refrigerate for
up to 4
hours.
Make - Ahead: This
salad is delicious when eaten straight away, but you can also make the
salad, cover it and refrigerate for
up to 4
hours.
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