How to wash lettuce?

So what to do when you pull your plant and can’t eat all the lettuce right away?

We know there’s a great range of recipes, but how about we just store some lettuce leaves to grab for salads, burgers and more for the next month? Lettuce can last that long if you store it right. I find the best way to preserve lettuce the longest is by washing it, drying it, storing it in airtight Ziploc bags. To wash and dry them I use a salad spinner (this is the one I have) and it’s changed my life, I’m not even kidding. The great thing about the version I have is, is that it’s also a colander, so you can soak it the bowl to wash off your dirt. Then drain. Then spin to dry. After that, I wrap the lettuce in 2 pieces of paper towel to keep fresh and crisp, then put in a Ziploc bag. Get all the air out of the bag and close. Then you’re all set. Your lettuce will stay fresh for a few weeks. Also, reuse those plastic bags!

Here’s the steps.

So you pick your gorgeous lettuce – first, a high 5 is deserved!

First, you want to wash it. Take apart all your lettuce leaves on the head. You can fill your sink up with water and push the leaves down, rinsing until clean. Or if you have a salad spinner, you might have a built in bowl that you can just fill up with water and do the same thing.

Keep rinsing with water and scrubbing the lettuce every so slightly until all the dirt is off.

Now it’s salad spinner time. For the version I have, you just put in the spinner, put the lid on top, press the pump a few times to make it spin around really fast. Then push the stop button to make it come to a quick stop. This will make sure the water pushes off the lettuce, drying it. Do this as many times as you need to until your lettuce is dry.
Here’s a Vine I made demonstrating it. (click to play if needed).

Great, we got some gorgeous green lettuce leaves – all dried!

Then I set them out on a few pieces of paper towel. I pat them just to make sure there is no excessive moisture on the leaves.

Then just wrap them, like you are rolling a blanket burrito.

Now you want to try to get all the air out of the bag so the lettuce stays crisp. Do you know the straw trick? It’s one of the many tricks Matthew has taught me. Zip up the straw in your plastic bag you are using but let the top part out. Then using the straw, breathe in and suck all the air out. Keep sucking in until you think you’ve vacuum packed it as much as possible. Then quickly pull the straw and zip the remaining part up.

Now your lettuce is stored and will remain fresh for weeks to come! Pull out a piece whenever you need it.

If you’re no big fan of salad-in-a-bag (or even if you are) and want a healthier, homemade alternative, there are plenty of ways to store lettuce for days—even weeks at a time, but this tip from the folks at Generation X Finance isn’t just how to store lettuce, but how to keep a whole, seasoned, tasty salad fresh in the fridge for a whole week, ready to portion out whenever you get hungry.

This method is pretty close to one of my all-time favorites, the lettuce rolled up in a bath towel (although I use paper towels) method. In this case, you’ll want to prep the salad as though you’re going to eat it. Chop the lettuce to your desired size, give it a good rinse, and then run it through a salad spinner—this part is important, because moisture is the enemy of crisp lettuce. Put your lettuce into a nice big bowl, and drape a paper towel or two over the top so moisture doesn’t settle on the leaves while your salad sits in the fridge. Cover the whole thing with a really tight seal of plastic wrap, and store. A little salt and pepper or seasoning can punch up the flavor—as long as you add it before serving! Salt draws out moisture, which is the enemy of freshness!

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Plus, they recommend making sure to stir up the salad a bit every time you take some out, and replacing the paper towel if you notice it starting to get a bit damp—both steps will keep moisture away, help your bowl of salad last longer in the fridge, and save you money.

A fresh, tasty salad is a great way to get more leafy greens into your diet, whether it’s a side at dinner or an impromptu snack when you’re rummaging through the fridge, but I’ve found that bags of salad and re-closable plastic bins of salad both start to rot from the inside out pretty quickly. This method might be worth a shot. Do you have a favorite way to store lettuce—or a whole salad—to keep it fresh and crisp?

How to Prepare a Salad to Last All Week for Just a Few Dollars | Generation X Finance

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Have you ever wondered the best way to store lettuce so that it lasts longer and is ready to go for salads and meal prepping?

Good Intentions. I’m full of them! There are so many tips, tricks and recipes that I’ve been meaning to share with you. So many photos that have been sitting patiently on my hard drive, waiting to be paired with recipes, with stories, or at the very least a few words of explanation. So many recipes that have been written, tested, and tasted that are just waiting for that perfect photo.

I never write what I plan on writing when I plan on writing it. It just doesn’t work that way. I don’t work that way. I can tell myself that I want to share my mom’s Potato Leek Soup recipe, I can take photos of it, I can even begin to write about it. But it just won’t be posted until it’s ready to be posted! I really can’t even explain how my process works. Some days I just feel like writing about certain things.

But when I have ideas, I try to at least put them down on paper (you should see the piles of notepads that are scattered throughout my house!) so that someday, when I’m good and ready, I’ll get around to it.

Well, back in June, I decided that I had to talk to you about lettuce. There are a few things that I think everyone needs to know about how to wash, dry, and store lettuce. I thought it was so important that I actually took a series of photos so that I could show you exactly what to do with your lettuce. But, instead of sharing my tips about lettuce, I ended up writing about the lime and mint salad dressing I made that same day. And then I just sort of moved on and the lettuce photos have been sitting and waiting ever since.

So now it’s October and the food blogs are soon to be filled to the brim with pumpkin cheesecakes and apple pies but here in Sicily, summer is still hanging on. And today, finally, I’m going to talk about lettuce. So you can file this away until next summer or you can keep eating salads all year long. Either way, I hope it’s helpful!

How to Eat More Salads at Home

How often do you eat green salads at home? Is it a rare occasion? Do you buy lettuce at the store with the intention of making salads, forget about it, and then find a wilted mess in your veggie bin a week later? Do you try to solve the problem by buying the expensive pre-washed, bagged lettuce? Are you disappointed with the quality of that lettuce?

Ok, that’s a lot of questions. But I know that many people like to eat green salads with dinner but don’t. There could be many reasons for this but it’s usually related to time (or the lack of it). “Who has the time to wash and dry lettuce,” you might say, “and why bother? It wilts before I have chance to use it anyway!” You might have solved the problem by buying the pre-washed stuff and realized that not only is it expensive but the quality isn’t always that great. So, increasingly, it seems that dinner salads are more of something to be enjoyed at restaurants.

Not at my house!

Washing and drying lettuce doesn’t have to be that difficult and if you do it correctly, it can stay fresh and ready to be used for up to two weeks! That means that if you’re willing to give up maybe 20 minutes, once a week or every two weeks, you can have a ready supply of crisp, fresh lettuce that is ready to throw in a bowl at a moment’s notice.

The Best Way to Dry Lettuce

I have a lot of kitchen gadgets, some get used, some just take up space. Most are convenient but not essential. But the one thing in my kitchen that I really don’t want to live without is my salad spinner. A salad spinner is simply a contraption that dries your lettuce for you. But I really don’t think there is a quicker, more effective way to dry lettuce. And if you want to make a salad, there’s nothing worse than wet lettuce, except maybe wilted lettuce but we’ll get to that part soon!

I can’t stress this enough. If you don’t own a salad spinner and you enjoy eating salads, you need to buy one. That’s it. I don’t say things like this very often but I feel like it’s worth the money. There are different brands and different types, I don’t care which one you get. Watch out though because some of them are designed so that the water drains out the bottom and can only be used inside the sink. I prefer one that can be used wherever I want to use it.

I’ve had the OXO Good Grips Salad Spinner for about six years now and it’s been wonderful. Don’t spend an exorbitant amount of money on a salad spinner, it doesn’t need to be stainless steel like the $50 version I just saw on Amazon. You should spend about 20 bucks for a quality salad spinner that will last.

So, after you go out and pick up the greatest kitchen gadget ever invented, you will need only two more things to keep your lettuce fresh and extend it’s life longer than you could ever imagine: gallon-size plastic bags (preferably zippered) and paper towels. That’s it!

How to Wash, Dry, and Store Lettuce

So this is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce (except iceberg, see the end of this post for information about cleaning and storing iceberg lettuce) and it also works for other types of greens and hearty herbs such as parsley.

1. Fill a big bowl with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.

2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. If you use organic lettuce, just give each piece a quick once-over to check for clinging bugs and dirt. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).

3. When the spinner is full but not tightly packed, spin the lettuce until dry.

4. Spread two paper towels (still connected) on the counter and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and slide into a gallon-size zippered plastic bag. Squeeze the air out and close the bag.

5. The lettuce can now be stored in the fridge and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!

How to Store Iceberg Lettuce

Notice I said that the above method works for all types of lettuce besides iceberg? That’s because I don’t separate and wash the leaves of my iceberg lettuce. They are so tightly wrapped that the dirt doesn’t have a chance to get all the way inside.

For iceberg lettuce, remove and discard the outside layer of leaves, rinse the whole head of lettuce well under running water, shake it dry (water can work it’s way inside when you rinse it) and wipe excess water off with a towel. Wrap the entire head in a paper towel, place in a plastic bag, and store in the fridge. Pull off leaves or cut off chunks of lettuce as you need them, rewrap remaining lettuce in paper towel and return to plastic bag. Iceberg will keep fresh for a very long time if you store it correctly!

How to Make a Great Salad

Now that you have this nifty new way of storing lettuce, what should you do with it? Make salads, of course! I usually buy two or three types of lettuce at once to add a little variety to my salads. If you wash and dry the lettuce as soon as you get home from the store, you’ll find that it’s simple to throw together a side salad to go with dinner anytime you want.

Salads don’t have to be fancy to be good. Just by using a couple different varieties of lettuce (even just a mixture of green leaf and iceberg), you’ve already got a good start towards an interesting salad. My standard dinner salad is lettuce, shredded carrot and cucumber. How hard is that? From there I might add a little red cabbage, corn, chopped apple, raisins, and/or sunflower seeds. Sometimes I throw in some cherry tomatoes. It just depends. Once you have the lettuce ready to go, the hard part is over. Have fun and be creative!

Here are some ideas for green salad additions:

  • shredded cabbage (I love adding a touch of red cabbage for color!)
  • carrots (chopped or shredded)
  • radishes
  • mushrooms
  • cherry tomatoes
  • red onion
  • cucumber
  • zucchini
  • fresh broccoli or cauliflower
  • jicama
  • corn (defrosted frozen kernels or drained, rinsed canned corn)
  • avocado
  • olives
  • fresh herbs
  • chopped apple
  • strawberries
  • orange pieces
  • raisins
  • cranberries
  • chopped dried apricot
  • drained and rinsed canned beans (black beans, garbanzos, kidney beans)
  • sunflower seeds
  • pecans
  • walnuts
  • pine nuts
  • sliced almonds
  • crumbled blue cheese
  • crumbled feta
  • goat cheese
  • shredded sharp cheddar
  • crumbled bacon
  • chopped ham
  • shredded or chopped cooked chicken or turkey
  • tuna

These are just a few of the many, many possibilities. It only takes a few ingredients to make a great salad but you can add as many as you want. The only rule I try to stick to is the more color, the better!

Dress for Success!

Just like the salad, dressings can be as simple or as complicated as you want them to be. Sometimes all a salad needs is a squeeze of lemon, a drizzle of olive oil and a sprinkling of salt and freshly ground pepper.

If your salads of the past have been little more than a vehicle to get more ranch dressing in your mouth, try putting together a salad that has flavors of it’s own and you’ll be less likely to want to drown it. Ranch dressing is great, but save it for a once-in-a-while treat (try making it from scratch when you do eat it). There are plenty of tasty and healthy options!

Experiment with different vinegars and use good olive oil, soon you won’t miss the bottled stuff from the store. But if you do have a particular bottled brand you like (I love Girard’s Champagne dressing), by all means use that!

Now that you know all my tips about how to store lettuce, you have no excuse not to eat more salad at home. Enjoy!

Other Salads/Salad Dressings:

  • Cilantro Caesar Salad
  • Orange Cranberry Salad with Walnuts and Blue Cheese
  • Lime and Mint Dressing
  • Creamy Feta Dressing

Around the Web:

  • How to Make Salad Dressing –from A Veggie Venture
  • Restaurant Quality Salad at Home –from Kalyn’s Kitchen
  • Peanut Sesame Dressing –from 101 Cookbooks
  • My Father’s Vinaigrette –from Chocolate and Zucchini
  • The Infinite Vinaigrette –from CookThink
  • Roasted Garlic Ranch Dressing –from TastingMenu
  • Guacamole Goddess Dressing –from Fatfree Vegan Kitchen
  • On Loving Lettuce –from Farmgirl Fare

Step 4: Place colander back in spinner bowl and top with the pump lid. Press down on the pump a few times so the salad spins dry. Our favorite part: The spinner not only saves counter space, it can be operated with just one hand.

Step 5: Push the button to stop the spinning. Remove your clean, dry lettuce from the colander. Rinse out the leftover dirty water in the bowl.

Step 6: Add clean greens to a bowl. We like to use the Salad Chopper and Bowl, which lets you easily chop a salad directly in the bowl.

Step 7: Once the salad spinner is washed and dried (yes, it’s safe for your dishwasher), press down on the pump and lock it into place, allowing you to store it flat.

Keep It Crisp!

Leafy greens are delicate: Some, like butter lettuce and red leaf lettuce, last just three to five days after their date of purchase. Other varieties, such as romaine and iceberg, can last 10 days, while hardier greens like kale may last up to two weeks if properly stored. Here’s how to keep them fresh for as long as possible:

  • Keep your fridge at 35-38℉.
  • Place lettuce in the vegetable drawer or a GreenSaver container, which uses a carbon filter to trap ethylene gas and slow the aging process, and includes vents for maintaining optimal humidity levels.
  • After washing and drying lettuce, you can store it in the fridge for up to 36 hours.
  • Save time and space by re-using the bowl from the personal-size little salad spinner to store greens in your fridge.

Now that you know how to properly store lettuce, how about the rest of your produce? Learn how to store your fruits and vegetables to get the most out of them and help them stay fresh longer.

Wondering what to make with your crisp, clean lettuce? Check out this delicious Chicken Caesar Salad recipe on our site.

How to Store Lettuce So It Lasts Longer

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Do you know how to make lettuce last longer? See how it’s done in the quick video below, and then grab some of the best salad and lettuce cup recipes to make with your fresh and crunchy lettuce!

My kids love lettuce on their subs, sandwiches, and tacos, but I rarely bought it because I knew that after the first use, it would just sit there in my fridge, taking up valuable space, only to eventually get thrown out. I found it too inconvenient to wash a couple leaves every time I needed it, which added precious minutes to mealtime preparations. I didn’t like to buy bagged lettuce because it’s more expensive, spoils quickly, and I’m not a fan of the taste—it just never seemed fresh to me.

Being efficient in the kitchen is all about planning. If you can spend just a bit of time planning your week out in one day, life will suddenly become a lot less hectic in the morning, and even around dinner time, plus you’ll be able to store and use leftover food more efficiently! MOMables is here to help you and provide you with a weekly meal plan that gives you recipes, photos, tips, and even a shopping list! If you need a bit of help, join us here!

How to Keep Lettuce Fresh Longer

By spending about 10 minutes prepping one head of lettuce ahead of time, it can now be conveniently available to you when you need it. Just follow these simple steps to have fresh, clean lettuce ready for use in your fridge:

1. Remove all the lettuce leaves, and place them in a big bowl or salad spinner.

2. Pour 1 cup of vinegar in the bowl or spinner and fill the rest with water.

3. Gently mix the lettuce, water, and vinegar around and let it soak for a few minutes.

4. Drain the vinegar-water solution, and rinse the lettuce thoroughly in water.

5. Spin dry if using a salad spinner. If not, transfer the lettuce to a colander and shake off excess water.

6. Lay out and air dry the lettuce on a clean counter, dish towel, or paper towels until completely dry.

7. Place the lettuce in a gallon plastic zip-top bag along with a paper towel.

8. Squeeze all the air out of the bag and refrigerate.

I also like to take several dried lettuce leaves, chop or shred them, and store them in a smaller 1-quart plastic zip-top bag with half a sheet of paper towel for grab-and-go chopped or shredded lettuce. Perfect for tacos, salads, burritos, subs, and so much more! Want to try it? Let me show you how it’s done.

How to shred lettuce

1. Starting with a washed head of lettuce, place it onto the cutting board, and cut it into quarters.

2. Place one quarter, cut side down and slice in 1/4-inch thick increments.

3. Repeat with remaining quarters

No more waste. Fresh and crispy lettuce. Tastes great. READY-TO-EAT! Plus, it makes packing fresh school lunches on the MOMable’s school lunch plan that much easier!

A whole head of lettuce is much cheaper than the bagged type, and by preparing it ahead of time, it is just as convenient. It also makes fun taco salad nights that much easier, too! And speaking of salads…

Best Lettuce Salad Recipes

Now that you have all the fact to keep lettuce fresher, longer let’s put those greens to use with these epic salads! Each recipe is packed with protein, yummy toppings, and homemade dressings for a quick dinner or make ahead lunch option.

BLT Salad
Bacon, lettuce, tomato, and a few tasty additions turn the classic combo into an epic lunch.

Salmon Nicoise Salad
An iconic dish of France tweaked into a hearty, refreshing meal with hard-boiled eggs, olives, tomatoes, and cooked salmon.

Asian Salad Lettuce Cups
This isn’t your “typical” salad. Instead, the lettuce is kept whole and turned into a “cup” to hold the tangy Asian Chicken Salad.

Buffalo Chicken Salad
Buffalo chicken, Blue cheese, avocado, and homemade Ranch dressing- it’s the ultimate low-carb meal prep!

Santa Fe Chicken Salad
Turn grilled chicken and last night’s taco leftovers into this southwest style salad for a protein-packed meal.

Classic Cobb Salad
Pack it for lunch or turn it into a salad bar for dinner.

How to Keep Salad Lettuce Fresh Until Lunch

No one wants to open their lunchbox to find a bunch of wilted greens. No bueno! Thankfully you can avoid this mishap with a few simple tips:

  • Include an ice pack in the lunch bag to keep everything crisp and fresh.
  • Don’t toss the dressing with the salad until just before eating. The acids in the dressing break down the lettuce, causing it to shrink and become soggy. I like using these sauce containers to pack in the lunch bag along with the salad.
  • If you found this how-to and salad ideas helpful, you’ll love what we’re doing in our weekly family meal plans. We take the guesswork out of mealtime with real food recipes, a completed shopping list, and prep tips so parents can stay ahead of the game.

Get a better view at one of our plans here, and while you’re there, grab a free sample, you won’t be disappointed. And here’s that recipe for Asian Chicken Salad Lettuce Cups I was telling you about.

How to Keep Lettuce Fresh & Asian Lettuce Wraps/More Salad Options

This easy recipe will transform your favorite Asian Chicken salad into a healthy lunch. Check out these lettuce cups holding the most delicious healthy Asian salad.

  • Author: MOMables – Laura

Scale 1x2x3x

Ingredients

CHICKEN SALAD

  • 2 cups leftover cooked chicken, chopped
  • 10.5-ounce can No Sugar Added mandarin oranges,
  • 2 stalks celery, diced
  • ½ cup shredded carrots
  • 1 cup purple cabbage, finely shredded or chopped
  • 2 green onion, thinly sliced
  • ¼ cup sliced almonds
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large Bibb lettuce

SESAME GINGER DRESSING

  • 1/3 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons sesame seeds
  • 1 tablespoons brown sugar
  • 2 teaspoons fresh ginger, grated
  • 1 garlic clove, grated
  • 1 1/2 teaspoons sesame oil

Instructions

  1. In a large bowl, combine cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Add in 1/2 cup of dressing and toss to combine.
  2. To serve, place 1/2 cup – 3/4 cup chicken salad inside a few lettuce leaves. Fold in the sides, roll to eat.

DRESSING DIRECTIONS

  • In a large bowl, combine dressing ingredients with a whisk. Transfer to a glass jar and refrigerate up to 1 week. Dressing recipe yields approximately 1 cup.

Equipment

Salad Spinner

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Glass Lunch Containers

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Notes

Refrigerate the dressing for up to 1 week.

Nutrition

WANT MORE IDEAS LIKE THIS ONE? WE’D LOVE TO SEND YOU SOME.

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Last week I announced the start of a new series designed to help us prepare food in advance. While most of us have the concept of prepping, or at least know this is something we should be doing to make eating real food easier, I believe the actual nitty-gritty practical details of prep day are often overlooked.

My goal for this series is to help us “sink our teeth” into the practical side of prep time by exploring the “how to” of prepping real food in advance. If you’re still curious about the why and what of prepping food, I encourage you to read last week’s post. You’ll also find a cool printable to help maximize your prep time in the kitchen.

Each week my plan is to keep these posts rather short. I plan to keep my chit-chat to a minimum during this time and focus on the lesson at hand.

This week the focus of our prep day lesson is how to prepare leafy greens–lettuce, kale, spinach, chard, etc.–in advance.

First, let’s focus on the main reasons why you should think about adding leafy greens to your prep time. After all, if you’re going to include a task on your prep day printable or mental plan, it must help maximize your time throughout the week (AKA: it better be important!).

Why You Should Prep Leafy Greens in Advance

1. Zero Waste:

Leafy greens are one of the most delicate foods. I think most of us have experienced the disappointment of purchasing a head of lettuce only to find it rotting in the back of the fridge days later when we actually need to use it for dinner. Not only does this disrupt the dinner plan, it also wastes money and food. Prepping greens in advance ensures greens won’t rot.

2. No Excuses:

Raise your hand if you’ve ever purchased greens at the store or market (or maybe pulled them from your garden) with the excitement of using them for the next week’s meals, but life soon gets busy. Busy means you quickly forget or just don’t have time to prepare those gorgeous greens in your fridge. I’m raising my hand. You’re not alone.

Prepping greens allows you wash and cut greens in advance so you can always enjoy a salad, sauteed greens, stir-fry, kale chips, etc. No excuses!

3. Family Participation:

Prepping greens in advance also encourages your family to take charge of eating “real” throughout the week.

There have been many mornings when I simply can’t make Dustin a sandwich for work (something I try to prep in advance, if possible, but it doesn’t always happen). With lettuce chopped and ready to go, Dustin can easily grab a few pieces from the container and make a veggie-packed (and meaty) sandwich on his own.

I can also put the kids to work at night prepping a salad because the work which requires supervision–washing and drying greens–is already done!

How to Wash and Store Leafy Greens in Advance

Now for the practical lesson of the day: the “how to” of prepping greens in advance.

My method isn’t rocket science, but it works! In fact, my greens will last 7-10 days, depending on the green, in the fridge when prepped in advance using this method. This method works great for bulky greens (kale, romaine, chard, etc.). I don’t recommend washing delicate baby greens in advance. Just wash the baby greens as you need them.

1. Separate and chop large leafy greens.

I’ve found this is particularly helpful for lettuce and large heads of greens (chard, kale, etc.). Of course, as mentioned, this won’t work for baby greens.

2. Place the greens in a large bowl or salad spinner base (and the colander part). Fully cover the greens with water.

I highly recommend the salad spinner method. This allows you to easily wash and dry greens in very little time. This is the salad spinner I use. A salad spinner is a prep day time-saver and one of the best kitchen investments I’ve made to date.

3. Soak the greens for 5-10 minutes in clean, cold water.

One little piece of rotten lettuce can corrupt everything and ruin your fresh greens very quickly, so make sure you also pick out any “bad” greens during this time.

4. Drain the water and let the greens fully dry.

If you’re using a salad spinner base, simply raise the colander part with the greens inside and drain the water from the greens. Spin your greens in the salad spinner, and then lay them out in a single layer on a towel if they need more help drying. If you don’t have a salad spinner, lay your greens out on a towel to dry (flipping them a few times while they dry to ensure even drying).

5. Store the leafy greens in a container lined with paper towels.

While large Ziploc bags can be used, I’ve found large containers work best for storing leafy greens. There are two choices for storage: 1. Line the container with one or two paper towels (or unfolded paper napkins) and then place the dry greens over the top. Seal the container and store the greens in the fridge. The container pictured is my favorite for storing leafy greens (find it here). 2. As of 2017, I started using a OXO Produce Keeper for my greens (I have medium boxes). The containers use (natural) charcoal filters and a raised basket to keep the greens fresh (and herbs!). Using the OXO Produce Keeper, my greens will keep in the fridge for two weeks. I don’t use a paper towel base with these containers. I just add my greens and place the top of the box.

More Practical Tips

1. Go Seasonal

Seasonal greens will always last longer and taste better.

2. Avoid Boxes

It can be hard when shopping in a conventional store to avoid purchasing greens in plastic boxes, but if you have a choice, go with the loose greens versus the boxed option. Boxed greens tend to rot faster thanks to one or two bad pieces that corrupt the whole bunch. This can be difficult when purchasing some greens like baby spinach. If a box can’t be avoided, follow this same method with the greens even if the box states, “already washed.” Spinach and arugula are my exceptions to this rule.

3. Go Fresh

Always look at your greens before making a purchase. Look for super fresh greens; not greens with brown spots and slimy leaves that need to be used ASAP! This may mean digging to the bottom of the “pile” or maybe going with the red leaf lettuce this week versus the butter lettuce.

This week, your homework is to create a meal plan, go shopping for the food you’ll need to implement the meal plan, set aside a specific day/time for prep time, and then print and fill out the Prep Day Action Plan printable. Focus on five foods you can prep this week based on your meal plan and schedule: washing and storing greens, making rice, baking muffins, etc.

More Real Food You May Like:

Prep Day: The Why, What, and How To of Prepping Food in Advance

7 Kitchen Staples to Stop Buying and Start Making

How to Keep Berries Fresh

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