INGREDIENTS

INSTRUCTIONS

Start your salad with a good mix of your favorite greens. Place the
greens in a sink full of cool water and remove any damaged leaves.
Swish lightly to remove any dirt, then wait a few minutes while the
dirt settles to the bottom.  Lift the greens into a salad spinner and
spin dry, or shake them gently in a colander to remove excess water.
Dressing won't stick to wet leaves, so take extra care to dry the
greens -- transfer them to a dry tea towel, which you can then roll  up
and keep in the refrigerator until you're ready to make your salad.
For longer storage of washed greens, place them loosely in a plastic
bag with a few single sheets of paper towel to absorb extra moisture.
Loosely tie the end of the bag.  When you are ready to prepare the
salad, tear the greens into  bite-sized pieces and place them in the
salad bowl. We prefer a  wooden bowl and, like a cast-iron frying pan,
keep it seasoned and  try to avoid using soap to clean it.  We even
make the dressing right  in the bowl, adding the ingredients at the
bottom with the greens on  top, all to be tossed together just before
serving.  From: The Cook's Garden catalog - Spring/Summer 1993  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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