Q: My salad dressing always seems to end up in the bottom of the salad bowl. What can I do to prevent it?

A: Salad dressing has a tendency to slide off damp salad greens, so it’s really important to thoroughly dry salad greens after they’ve been washed. Plus, you’ll get more flavor with less dressing (and fewer calories). A tablespoon of an oil and vinegar dressing may be all it takes for two cups of dried salad greens.

The easiest and quickest way to dry salad greens is in a salad spinner. A salad spinner uses centrifugal force to remove water from freshly washed salad greens and herbs. Your wet greens are placed in a perforated basket that fits in a larger outer bowl. The bowl is covered with a lid that has a gear-operated handle, pull-cord or knob that you pump to turn the inner basket and spin the water off into the outer bowl.

When purchasing a salad spinner, take it for a spin at the store. You want a model that is sturdy, has a well-fitting lid and spins easily. Choose a model large enough so you don’t have to go through several “spin cycles” to dry all your greens.

Pack greens lightly to avoid overcrowding and bruising them. After spinning, pat off any remaining moisture with clean paper towels.

Here’s a couple of main dish salad recipes that you may want to try this summer.

Mexican Beef Salad

• 1 pound lean ground beef (95 percent lean)
• 1 small onion, chopped
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 5 cups thinly sliced romaine lettuce
• 1 1/2 cups (about 8 ounces) grape tomatoes or cherry tomatoes, halved
• 1/2 cup drained, canned no-salt-added black beans, rinsed
• 3 tablespoons canned chopped mild green chiles, rinsed and drained
• 1/3 cup shredded fat-free or low-fat cheddar cheese
• 2 tablespoons snipped fresh cilantro

Spicy Ranch Dressing:

• 1/2 cup fat-free or light ranch dressing
• 3/4 teaspoon ground cumin
• 1/8 teaspoon red hot-pepper sauce

In a large nonstick skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes. Drain the fat by placing the ground beef in a colander or strainer. To reduce the fat even more, rinse it with hot water and blot with a paper towel. Put ground beef back in the skillet and sprinkle with the chili powder, cumin and garlic powder. Cook for 2 to 3 minutes.

Meanwhile, in a small bowl, whisk together the dressing ingredients.

To serve, place the romaine lettuce on a large platter. Top the romaine lettuce with the tomatoes, beans, green chiles and beef mixture, in that order. Sprinkle with the cheddar and cilantro. Serve with the dressing. Makes 4 servings.

Tarragon & Turkey Salad

• 3 cups cooked brown, white or wild rice
• 2 cups cubed (cooked) turkey or chicken breast
• 1 cup seedless grapes, halved
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced green onions

Dressing:

• 2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons dried tarragon leaves
• 2 teaspoons spicy mustard
• 1 teaspoon sugar

Whisk together dressing ingredients. Add the rice and remaining salad ingredients, mixing well. Season with salt if desired.

Source: American Institute for Cancer Research

Q: Can you tell me what the dates mean on ready-to-eat foods?

A: Here are the definitions:

• “Sell by” – tells the store how long to display the food. Buy before this date expires.
• “Best if used by” – recommended date for best flavor and quality. This is not a purchase or safety date.
• “Use by” – last date to use the product for peak quality. This is decided by the manufacturer.

Interestingly, a study was recently conducted by researchers at Kansas State University to find out whether consumers read the package to know which date the food should be purchased or used. More than 2,000 consumers were surveyed. Nine ready-to-eat foods were used, including smoked seafood, cooked crustaceans, bagged salads, prewashed cut produce, soft cheeses, frankfurters, deli meats, fermented sausages and deli salads.

Results showed that between 55-68 percent of respondents check dates all or most of the time before purchasing the foods in this survey. Between 60-65 percent check dates all or most of the time before preparing deli salads and/or deli meats. Between 43-53 percent check dates before using the other foods. Less than half knew what the term “sell by” meant. Even fewer knew what “use by” and “best if used by” meant. In deciding whether to eat one of these foods, 32 percent checked the date, but more than half used smell, taste, sight or touch.