Salads: Greens, Coleslaw & Dressings

Homemade dressings are so much better than purchased, healthier too.

Adjust dressing and salad ingredients accordingly, depending on the number of people you are serving.

Always clean lettuce greens or spinach as soon as you get back from the grocery store to keep it fresh longer (and not contaminate other food in your refrigerator). Fill clean kitchen sink (or large bowl) with cold water and a little white vinegar. Throw greens in the water and let soak for 1-2 minutes. Remove to a salad spinner strainer and rinse with cold water, then spin to dry. Lay greens flat on an old towel to thoroughly air dry for about 20 minutes (pat dry with paper towel, if needed). Transfer to a container lined with paper towel, to any absorb excess moisture that may occur while stored in the refrigerator. Change paper towel as needed if it gets damp. Greens will keep for a week or more if kept dry.