The doctor explained that salads should be stored in accordance with hygiene standards. Timing varies depending on the temperature and composition of the dishes. “Therefore, salads made from raw vegetables, eggs and canned food with sauce are considered the most perishable: they cannot be stored for more than six hours. “Other salads can be stored with dressing for up to 12 hours, and without dressing for up to 36 hours,” stressed Bondarchuk.
The expert also noted that popular New Year’s salads, such as Olivier salad, herring under a fur coat, mimosa or crab stick salad, should be prepared on the day of the holiday and seasoned immediately before serving. According to the doctor, this will help ensure that the food is safe to eat the next day, even if the taste changes.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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