Non-wilty salads are very important rn.
Leftover salad. Two words you don't hear together often. And for good reason: most salads are delicate tangles of soft, torn lettuces that cross quickly into wiltsville if you so much as dress them a little too early, let alone let them sit overnight.nutty and sharp mix of raw brussels sprouts and kale
. It's good the day you make it—crisp and lemony—but even better the next day, when the kale has softened, and the salad has become more of a slaw, perfect for piling on barbecue sandwiches or just eating right out of the bowl. And kale salad's not the only one that improves with age. In fact, there are a few types of salads that are almost always better the next day:I bring a quinoa salad to work often, and it’s always better if I make it the night before rather than in a hurried rush that morning. As grains like quinoa or farro sit overnight in a dressing—even something as simple as lemon juice and olive oil—they soak up the flavors, giving every spoonful a little more oomph.
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