You will need
  • Salad, mayonnaise, olive oil, glassware, plastic dishes, enameled dishes, stainless steel dishes.
Instruction
1
Dressed salad should not be stored for more than 30 minutes in catering establishments. In home conditions , the storage period can be made more long. Much depends on salad dressing. So, a salad of fresh vegetables seasoned with olive oil, store in a glass jar in the refrigerator for two hours. After this time, the vegetables, of course, will not deteriorate, but will look stale. The thing is that chopped vegetables produce juice that affects their appearance.
2
According to sanitary standards, the shelf life of salad dressed with mayonnaise is 3 hours in the summer. Unfilled salad can be stored twice as long, i.e. 6 hours. If a salad contains any preservative, the shelf life is extended. Of course, after 3 hours the salad will not turn sour. However, the amount of pathogenic flora may exceed the norm. So, in the summertime, the salad preserved on the second day is generally not recommended for eating.
3
To store the salad, use glassware with a tight lid. Alternatively, plastic packaging, enameled stainless steel, is suitable. Never store salads in aluminum dishes, as they react with food: especially vinegar or acid.
4
The shelf life of Olivier salad is different in winter. Maximum storage time: 18 hours. That is, the Olivier salad must be eaten within 18 hours after it is made. Please note that this applies to salad dressings that are already seasoned. If Olivier is not seasoned, store it in the refrigerator for 24 hours. The use of expired lettuce threatens indigestion or even poisoning. In order to preserve Olivier for a longer period, make a harvest: chop potatoes, carrots, eggs. And the rest of the products: add pickled cucumbers, peas, sausage to the salad before serving.
5
Meat and fish salads, not seasoned with sour cream , mayonnaise or other sauces, can be stored for no more than 18 hours at a temperature of + 4 ° C, that is, in the refrigerator. Mayonnaise is a perishable food. It is especially dangerous in hot weather. Therefore, making a whole bowl of salad for the future is a pretty bad habit. Sour cream can’t stand warm at all: it soups literally in half an hour. Canned green peas can also be attributed to perishable products. Open the jar just before adding peas to the salad.