Remove and discard any wilted, brown, or discolored outer leaves from the greens.
Place the greens on a cutting board and cut off the stems or cores with a knife.
Fill a clean kitchen sink with cold water.
Separate the leaves and place in the sinkful of water.
Swirl the greens with your hands to remove any dirt or debris.
Place the washed greens on a clean dish towel.
In batches, dry the greens in a salad spinner. (If you donít have a salad spinner, simply place the leaves in a colander and allow them to drain.)
Tear the greens with your hands into bite-size pieces and place in a large mixing bowl or decorative salad bowl. Cover with a damp towel or plastic wrap and refrigerate until ready to serve.
Add optional ingredients as desired, toss with dressing, and serve immediately.
Yield: 6 to 8 servings
Carrot sticks or grated carrots, sliced celery, tomatoes, thinly sliced onion rings, peeled and sliced cucumber, chopped or sliced red or green bell pepper, croutons, grated or crumbled cheese, 3/4 cup dressing of choice
These dressings are great on top of a green salad, as weíve suggested, but they also work well as dips for veggies and spreads for extra-special sandwiches. Be creative!
TANGY VINAIGRETTE DRESSING
QUICK AND CREAMY HERB DRESSING
EASY FRENCH DRESSING