Top Of The Best Salad Serving Bowls Reviewed In 2018
№1 – Perlli Salad Bowl Set On Ice – Chilled Serving Bowls – Multifunctional – Includes Dome Lid + Serving Utensils – 4-Way Divider + Dip Cup + Spacious Dome Lid -Acrylic – 6.5-Quart Capacity
№2 – DOWAN Porcelain Angled Serving Bowls/Salad Bowls, 4 pc, 26 oz, White
№3 – Lipper International 1174 Large Wavy Bowl, Acacia
Preheat oven to 350°, grease one mixing bowl with butter and flour to prevent the cake from sticking and put to the side. Combine cake mix, water, oil and egg whites in the other mixing bowl, following the cake box directions.
Pour cake mix into the greased and floured bowl and bake for 40-50 minutes. Insert toothpick to see if cake is done: if toothpick comes out clean, the cake is ready.
Cold bars use one of two cooling methods: ice or refrigeration. The one you will choose depends largely on where you will be using the equipment. If your cold well will always be used near a power source, refrigeration may be the best option for you. However, if you will be moving your cold bar around or would like to avoid using electricity, there are plenty of ice-cooled cold food bars to choose from.
If you decide to go with an ice-cooled cold well, you will have a few options to choose from. The most common type just uses an ice-filled well to keep food cool. Some companies offer ice packs to use in place of loose ice, which can make cleanup simpler. Another option is chilled food pans, which are frozen ahead of time, then filled with food to hold temperature for long periods of time.
If you choose to go with refrigeration, you will need to decide where your compressor will be located. If the compressor is located on the end of the cold bar, you will not be able to place another bar flush against that end. A compressor located on the front will blow warm air toward customers, while one located on the back will add heat to the working area, or again at customers on double-sided bars. For a cold food bar that will be stationary, a remote condenser may be the best option. These are more expensive to install, but prevent extra noise and heat being added to the serving area.
There are several sizes of cold bars to choose from. Countertop models range from small trays filled with ice to large cold wells that can hold multiple food pans. Countertop models are all ice-cooled. Another option is a drop-in cold food bar, which can be ice-cooled or refrigerated. These are permanently installed into a counter by lowering the equipment into a cut-out sized to the bar’s specifications. Refrigerated drop-in models require extra clearance for the compressor under the counter, while ice-cooled models will need a drain or drain hose.
For foodservice operations with more room, or no counters to work with, a floor model cold bar may work best. These units are available in both ice-cooled and refrigerated options, and most come on casters to simplify relocating and cleaning.
Paderno World Cuisine Manual Salad Spinner
If our pick is sold out, we recommend the Paderno World Cuisine Manual Salad Spinner. It is comparable in price to the OXO Good Grips, and it has the second-best combination of stability, drying ability, and ease of use. However, during our testing, its pull-out rack-and-pinion handle usually required two hands to operate and was nowhere near as simple to use as the pump on the Good Grips. And its opaque green basket made it more difficult to see when the greens were clean than the Good Grips’s translucent bowl and colander. It also has a pour spout, ostensibly for draining dirty water with the greens still in the bowl, but we found it coated our greens in the dirt we’d just washed off. Still, the Paderno spinner is easy to use and dried lettuce and herbs about on par with the OXO Good Grips spinner.
The less water you have on your lettuce, the better your vinaigrette will stick.
If you regularly eat salad and you’re not taking advantage of a salad spinner, stop being silly and buy this sooner rather than later. A salad spinner will clean greens better than handwashing (by making sure to actually remove the dirty water, instead of letting it sit on the leaves) and with less mess and hassle. It will also dry your greens more efficiently, and the less water you have on your lettuce, the better your vinaigrette will stick.
If you already have a salad spinner and it’s getting your salad greens clean without too much trouble, there’s no need to upset the status quo. But if you’re using a small or cheap (or both) model, like the IKEA Tokig, consider upgrading. You’ll be able to easily clean more greens at once.
The OXO Good Grips beats the competition thanks to its pump, making it the easiest salad spinner to use out of the models we tested it against. It also stores better than similarly sized spinners.
After two rounds of tests over two years, the OXO Good Grips is still the best salad spinner we’ve found. Its pump mechanism is easier to use than other models, spinning steadily but not too forcefully. The shape of its bowl, wide base, and nonslip ringed bottom make it sturdy. It has one of the best brake mechanisms we’ve found, and a clear bowl and basket leave an easy view to see whether the greens are truly clean. Storing the Good Grips is a snap, because it has a flat lid and retractable pump. Its well-designed inner basket and two-part lid were also among the easiest to clean of the eight models we tested.
The pump on the OXO Good Grips (pictured) was the easiest spinning mechanism out of the ones we tested. In fact, the Good Grips and OXO’s stainless-steel version were the only spinners we found with a pump worthy of testing.
Flaws but not dealbreakers
There are very few flaws. The only consistent flaw in other editorial reviews is that it’s not particularly easy to store. (And that’s true; salad spinners are bulky.) It’s a large salad spinner––its colander has a 5-quart capacity, and the bowl has a 6-quart capacity––and the lid isn’t completely flat, but it’s the only model we looked at that has a locking pump, making it the easiest to stack overall. But that’s a small drawback we’re willing to deal with in light of its many, many excellent features.
We do wish it spun a little quicker, but as we learned in testing, it still does a great job drying greens and its more restrained RPM means it’s great at drying other things, too.
Last, its push mechanism does take up some room in the bowl, and we wish it could be allocated to whatever you want to put inside. But considering the machine’s large size, it’s not really necessary—the Good Grips is still very, very roomy.
Long-term test notes
We’ve been using the OXO Good Grips spinner for more than a year and have consistently found it to dry lettuce and herbs well. The pump mechanism has continued to work, as has the brake.
Our only complaint is one that would probably plague any salad spinner. The two-part lid and colander can get a little dingy looking over time. Our kitchen editor—who doesn’t have a dishwasher at home—has used this model for three years and she’s found a regular sponge doesn’t really get the gunk off (a brush might help). A run through the dishwasher would likely do a better job than handwashing the lid and colander.
Care and use
The Good Grips is top-rack dishwasher safe; the lid comes apart easily so you can clean it separately. If you don’t have a dishwasher, you may want to use a scrub brush on the colander, as it can collect grime from washing greens over time.
Wrapping it up
We think the OXO Good Grips is the best salad spinner you can buy, bar none. It’s strong enough to expel water from leaves and to dry herbs without ruining them, and should you make a mess, it’s super easy to clean. Our experts says it’s the best salad spinner out there, and we agree.
All of the go-to greens—arugula, spinach, kale, romaine, iceberg, red leaf, and mesclun—contribute something to the salad bowl, whether it’s earthiness, nutrients, or crunch. “I like mixing and matching,” says Kenner. If you love crunch, start with iceberg, but then throw in ribbons of lacinato kale for good measure. If you crave the delicate zing of arugula, up the crunch with a handful of Romaine.
Don’t be afraid to let green veer around the color wheel over to reddish-purple. “We like to throw in red cabbage for great color and good crunch,” says Kenner. Sliver a handful of cabbage before adding to your mix.
Choosing and prepping great greens is the first step in salad excellence. At the store, don’t buy iceberg or romaine that’s browning or has bruises. Notice if the edges of spinach or mesclun have yellowed, and skip those. Check for condensation in the bagged or boxed leaf lettuces, because moisture in the package means the greens inside will wilt soon, if they haven’t already.
To avoid grit in your lunch, wash most—but not all—greens well. If a box of loose-leaf lettuce is stamped “triple-washed,” believe the message: Don’t bother to re-wash at home. “They’re thin leaves,” says Kenner, so if you wash them yet again, “they’ll absorb water and wilt.”
But for lettuces still bunched as a head, don’t skip the bath. Fill a huge bowl or your (very clean) sink with cold water. Tear apart the leaves and swish them around in the water, then let them rest for a few minutes so any released dirt can settle at the bottom. Lift the greens out of the bath and into a salad spinner. If the water is really dirty, do this a second time.
Dry washed lettuce well in that spinner. Throwing a paper towel in with the leaves helps absorb water. Take this seriously—for chopping, lettuce has to be totally dry or your salad will be more like a greens soup.
At Just Salad, the salad makers weigh both greens and other ingredients for portion, but we’re going to eyeball it by heaping a salad-eating bowl over the top with greens, which will allow for shrinkage when they get dressed and chopped. Transfer those greens to a big mixing bowl, which is where you’ll build your meal.
Fruits and veggies
Your bowlful of greens already clocks in at several vegetable servings, but don’t stop the count yet. Adding vegetables and fruits, raw and cooked, makes salad more nutritious—and tastier. Though you can’t go wrong with the salad basics—grated carrots, sweet cherry tomatoes, and creamy avocado—there’s room for plenty of creativity, especially when you add cooked vegetables (roasted broccoli, steamed winter squash, and roasted tomatoes are winners) into the mix. In your at-home assembly line, you can use leftover scraps of veggies, so long as they fit a theme.
To keep salad unity, you should “theme out every salad,” advises Kenner. That might be as pared-down as a steakhouse salad (arugula, cherry tomatoes, parmesan, steak), or as vegetable-rich as a harvest bowl of spinach, squash, broccoli, apples, and beets. Fresh fruit adds welcome sweetness, while dried fruit can contribute chewiness and tang. Cucumbers and radishes bring jaw-pleasing crunch.
I themed out my salad with Mexican inspiration: After the green leaf-kale-red cabbage mix, in went chopped yellow peppers, minced jalapeños, and cubes of cooked red kuri squash.
Kenner says to think about the water content of your veggie add-ins. Roasted red peppers, green peppers, fresh oranges, and roasted tomatoes can all become soupy when chopped, so opt for just one or two such ingredients. For amounts, use tablespoons to ¾ cup of a topping, depending on how much you like it and how strong the flavor—the more flavorful, the less you need. In other words, opt for pinches of jalapeños and handfuls of cucumbers.
Grains and nuts
Drop cooked grains into the bowl to bulk up and ward off post-salad hunger without decreasing the healthy factor. Cooked, cooled wheat berries are a Just Salad favorite for their nutrient richness and the bubble-like burst you get when you bite into them. “Quinoa is really popular right now,” Kenner says. So I added a ¼ cup of cooked quinoa to my bowl. Whatever grain you choose, make a batch in advance, store in the fridge, and then dole portions out cold.
Nuts are crucial protein in vegan and vegetarian chops, and they taste great and add texture, especially when toasted. Remember to keep them on theme—I went for pepitas on my Mexican salad.
Cheese can play a few roles in your salad. For vegetarians, cubed cheddar or Swiss lends protein and fat. In an antipasti-themed salad, bocconcini rounds out the flavors. A wedge salad isn’t a wedge salad blue cheese.
Aged or brined cheeses like Parmesan, pecorino, and feta will morph into your dressing in the most extraordinary way, adding saltiness and heft to the entire salad. You don’t need a lot. As with other ingredients, the stronger the flavor, the less you’ll want to use.
For this salad, grated aged Manchego held true to the Mexican vibe, while enhancing the umami factor in my salad. Cojita, aged or fresh, would work too.
At home, leftovers from roasting chicken, making soup, or going out for steak are invaluable additions. That’s just how this ½ cup of white meat chicken made its way into my salad.
You’ll see hard-boiled eggs at every salad bar in existence, and both the white and the whole egg make good, vegetarian additions to your bowl—though keep in mind that the yolk will break apart and get distributed around your salad.
Oh, and there’s one more meat to consider: Crispy, crumbled bacon!
So now that all the ingredients are in the bowl, you’ll want to dump them all out again, this time onto a cutting board—the bigger, the better. At Just Salad, a triple-blade mezzaluna (curved knife) makes quick work of greens, vegetables, cheese, meat, and crunchy bits. If you have one, glide it gently from side to side over your ingredients, keeping the blade on the board at all times (“If you’re making noise, you’re not doing it right,” says Kenner).
But you don’t have to purchase a mezzaluna for the home kitchen if you don’t want to. A chef’s knife is effective, even if messier. Arrange your greens in a rough rectangle, then use your largest, sharpest knife to cut all the way down to the board. Lift the knife, and cut again in a parallel line about an inch from the first. Repeat until you reach the end of the rectangle. Rotate the board 90 degrees, then do again. That might be enough chopping, but if you want a finer mince, toss the ingredients to redistribute, then chop in a grid once more. Return to your big mixing bowl.
In general, the degree of decimation depends on your tastes. Some prefer a salad lightly chopped; others want greens totally minced. Experiment with what you like best.
Dressing “The dressing really sets the tone of the salad,” says Kenner, who bases most of Just Salad’s dressings on either oil or cream. An oil-based vinaigrette keeps the salad light, while a cream-based dressing adds heartiness for those unconcerned with calories and fat.
I stayed right on theme with my dressing, whisking together a creamy chipotle number using ¼ cup whole milk yogurt, tablespoon of lemon juice, a bit of chipotle pepper and adobo sauce from a can of chipotles in adobo, half a clove of grated garlic, plenty of salt, and tablespoons of grapeseed oil. (Taste this for seasoning, adding more chipotle, salt, or lemon as you like).
The chipotle was killer, but you don’t really need a complicated dressing unless your salad is plain. That’s when you should opt for the kale pesto vinaigrette or buffalo dressing.
But much of the time, says Kenner, “my favorite is really good olive oil and a squeeze of fresh lemon with some salt and ground pepper.” Easy.
With your chopped salad back in the big mixing bowl, spoon or drizzle a little dressing into the mix; start with just a tablespoon or two. Then, toss with two big spoons or dough scrapers, or—since you’re at home—your very clean hands. You want the dressing to coat the ingredients without bogging them down. More than ounces of dressing, says Kenner, will turn a salad soggy. Taste a bite as you go, adding a little more dressing, or maybe some salt and pepper to finish.
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To use it, just insert your salad ingredients into the bowl and rinse them off under the faucet. Then place the lid/bottom onto the bowl and turn it upside down. You can then insert your knife into each slot to easily chop the salad quickly and efficiently. Insert the knife into each slot for a finely chopped salad, or insert it into every other slot for a larger-chunked salad.
You can turn the wave-cam (lid) to another slot to chop further at a different angle for a no-mess cross-cut on all the ingredients. You can then turn the bowl back over, remove the lid, and pour into a bowl for consumption.
No longer will you need to dirty a big cutting board that never fits properly into the dishwasher along with a giant colander, with the 60 second salad maker you’ll just have two super small items to clean up afterwards. Just give them a quick rinse-off and pop them into the dishwasher.
The 60 second salad maker is currently in a funding phase on Kickstarter with an estimated delivery date of May 2018, so go reserve yours now, and be sure to check out the 3-in-salad maker in action via the video below.
How we tested
They may not be as sexy as chef’s knives or as cutting-edge as sous vide circulators, but when it comes to basic cooking tasks, plain old mixing bowls can’t be beat. We reach for them any time we mix up pancake batter or vinaigrette, or when simply melting butter. A good bowl should be so steady, durable, and comfortable to handle that it goes almost unnoticed while you work.
For those reasons, we shop carefully when outfitting the test kitchen with mixing bowls. Our criteria start with size: At the very least, we need small, medium, and large bowls—by which we mean 1- to 1/2-quart; 1/2- to 3-quart; and 4- to 6-quart, respectively. We also find it useful to have a set in both stainless steel and glass: The lightness of metal makes it easy to use, but only glass can go in the microwave. Plastic and ceramic bowls just aren’t practical: The former’s porous surface scratches and retains oils, while the latter is so heavy that it’s a detriment.
Getting in Shape
Not all the bowls excelled at these basic functions. Some models even made easy work annoyingly difficult, thanks to a variety of design defects.
Take bowl height. A vessel’s walls should neatly contain the food but be shallow enough that users—particularly shorter folks—don’t have to strain to access the food. A side-by-side comparison of the 5-quart bowls from two different makers illustrated this point:
Standing nearly inches tall, one model forced some testers to reach farther up and over its rim than felt comfortable, while the the other, which was shorter by almost an inch, allowed easy access to the bowl’s contents.
Not only did some makers get the height right, they also got the shape of the walls right, too. In relation to their bases, these bowls’ sides curved gently, which made it comfortable for testers to not only reach into the bowls to stir but also hold the bowls aloft to pour and scrape ingredients out of them. Conversely, testers had to tilt bowls with steeper walls more dramatically if they wanted to scrape out every last bit of food, and once a bowl was nearly upside-down, it was awkward to maneuver a spatula around the inside. That’s why some shorter testers found the relatively tall and narrow bowl set by one manufacturer challenging to access, although, since those bowls were made of lightweight stainless steel, their shape was still manageable. The same couldn’t be said for one set of glass bowls, a brutally heavy fleet with L-shaped walls and sharp corners that were hard to scrape clean. Testers observed that they looked more like storage containers than mixing bowls.
We tested seven sets of mixing bowls, available in existing sets or from open stock; we singled out sizes closest to to 1/quarts, 1/to quarts, and to quarts. All bowls are dishwasher-safe and all glass bowls are microwave-safe. Prices shown were paid online.
PERFORMANCE: We used the bowls to prepare vinaigrette, muffin and pancake batters, and bread dough and also in jury-rigged double boilers. Bowls rated highly if they were sturdy and minimized splashes and spills.
EASE OF USE: We rated each set of bowls on how easy and comfortable they were to handle (including when holding them aloft and scraping the insides with a spatula), averaging the impressions of testers of varying heights, strengths, and skills.
DURABILITY: We ran all sets through the dishwasher 1times before inspecting them for clouding, chipping, and dents. We also bumped the bowls against Dutch ovens, dropped them from 1inches onto the counter, and pushed them off the counter onto the floor, noting any cracks or breaks. We docked points from models that weren’t safe for double boilers.
OXO SoftWorks Little Salad and Herb Spinner
Vremi Large Salad Spinner – 6.Quart Capacity & BPA Free Collapsible Vegetable Dryer – Clear Bowl with Lid and Colander Basket Insert – Liter Lettuce Spinner with Easy Spin Locking Handle – Black
Salad Spinner Large 4.Quarts Serving Bowl Set – QUICK DRY DESIGN & DISHWASHER SAFE – BPA Free – No Pump Pull String or Cord Needed, Turn Knob Drys Fruits & Vegetables Fast – Cave Tools
The traditional crank or handle requires the user turn the basket through a gear system by rotating a handle. The downside is that they can be cumbersome. For the frail, they may require too much effort to operate.
In a push or pump model, the spinner is operated through pushing down on a pump at the top. This is a very popular design. Usually, the pump can be locked down to make storage of the device easier.
Progressive Prepworks Salad Spinner
Being a cheaper model, there has to be a drawback. For this device, it is the size. The capacity is really only enough for a maximum of two people. If you are preparing a salad for a large meal, then this is probably not the most efficient choice for you.
Keep your lettuce fresher for longer with these tips on storing lettuce in the fridge!
OXO Good Grips Green Salad Spinner
The basket that collects the dried greens also doubles very nicely as a serving bowl, which is a feature I really like. In the past, there have been some complaints about a faulty spin mechanism, but during my testing, I found no evidence of this. All appears to have been sorted out in the OXO design rooms.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Salad Serving Bowls wisely! Good luck!
So, TOP3 of Salad Serving Bowls
- №1 — Perlli Salad Bowl Set On Ice – Chilled Serving Bowls – Multifunctional – Includes Dome Lid + Serving Utensils – 4-Way Divider + Dip Cup + Spacious Dome Lid -Acrylic – 6.5-Quart Capacity
- №2 — DOWAN Porcelain Angled Serving Bowls/Salad Bowls, 4 pc, 26 oz, White
- №3 — Lipper International 1174 Large Wavy Bowl, Acacia
My name is Reginald Meyer and I am a Journalist Reviewer. I graduated from New York University Continuing and Professional Studies - New York, NY
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276 5th Ave Suite 704 New York, NY 10001
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Contact me if you have any questions:
276 5th Ave Suite 704 New York, NY 10001
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