ressing the leaves

Never put a large clump of dressing on your salad before tossing it, says Gemma Kamin-Korn, chef at Bar Beau in Brooklyn. This is especially important

many ingredients at once

Salad is that there are so many options, and there will probably be a period of trial and error before you perfect a homemade signature salad.

Chopping greens with a knife

Amanda Torres, the executive chef of Paulette's Public Market in Chicago, says that if you chop your greens with a knife, you risk bruising them.

Cutting  veggies  wrong size

So cutting your veggies too large or not making them uniform in size creates a problem, says Aleka Shunk, food blogger at Bite-Sized Kitchen.

Adding croutons  early

When you add croutons too early, Shunk explains that water from the veggies will be absorbed by the bread and turn the crunchy croutons soft.

Not considering texture

A salad needs more texture than greens and croutons ingredients that have a variety of textures, your salad will be boring and bland at best

onions without the proper prep

Never add raw onions to your salad without properly preparing them first, says Alexa Frazier Blay, cook and recipe developer

Adding heavy ingredients

Don't add heavy ingredients until after the salad is dressed, or they'll fall to the bottom, says registered dietitian and cooking instructor

Adding high-water veggies

Making your salad in advance, Marinaccio warns that if you add high-water-content fruit and veggies they'll get mushy during storage

Tasting dressing

The dressing is a key component of a great salad. Derrick Kwa, the group executive chef of Wilde and Co., a group of boutique hotels in Singapore


An underdressed salad is dry and lacks flavor, but you also don't want to leave a pool of dressing behind after you finish your salad

Using a small bowl

Using a smaller bowl means you'll have limited space to toss and mix your salad, says Ken Immer, classically trained chef and chief coaching officer