I feel like I'm revealing some deep, dark secret, but here goes: I microwave my salads.
Now, this isn't because I like my lettuce and carrots and salad dressing really hot, it's because of bacteria. I started doing this a couple of years ago, when we had all those recalls and scares involving pre-made bagged salads and spinach. I make my salad on a plate then zap it for about 20 seconds. Just enough to kill something but not make the salad get hot and shrivel.
Now, I have to stress that I have no idea if 20 seconds in the microwave will even do anything to destroy bacteria, but it makes me feel good anyway.
I now return you to your normal Slashfood posts.
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The world of pie and tart crusts
Starbucks launches the Piadini 
