Prepare and store your green salad mixture in advance.
Invest 15 minutes twice a week and you can enjoy a fresh green salad every day when you sit down for dinner. It won't matter how hectic your schedule is--all you need to do is pop the salad out of the refrigerator and serve it. By making a green salad in advance, you may gain more free time and lose a couple of pounds.
Instructions
1. Tear the leaves off several different types of lettuce. Remove all the wilted areas and set aside. Tear the lettuce into small sections down the center of the leaf. Discard the wilted leaves and the centers.
2. Put the remaining lettuce into a colander. Rinse the leaves under running cold water. Keep turning the leaves to rinse them all.
3. Move a small batch of the leaves into a salad spinner. Press the top down several times and allow the water to spin out. Drain the water when the spinner stops. Repeat this process until there is no more water. Repeat the process with the remaining lettuce.
4. Put the dried lettuce into a large, sealable plastic bag. Seal the bag tightly and put it into the refrigerator. The lettuce should remain fresh about three days.
5. Slice and prepare radishes, carrots, cucumbers, onions and tomatoes in advance and store in their own separate bags if you want to add items to the lettuce.
Tags: green salad, lettuce into, remaining lettuce
