The best way to use a salad spinner is to first let the greens soak so that the sand, bugs or dirt falls to the bottom of the soaking container. A spinner is good for drying out the greens, but it doesn’t clean out the grit so you must soak the leaves first. You can put your leaves in a sink full of water or a large bowl.
Run water over the greens while you swish them in the running water. Then, turn off the water and let them sit for 15 minutes. When you come back the water will be still and the dirt and debris will be found at the bottom of the bowl. With a slotted spoon, lift up the greens out of the water and into the spinner. You can also use your hands; allow the excess water to drip before you place the greens in your spinner.
Now spin, spin and spin some more. You end up with clean, dry greens ready to go into a salad or the refrigerator to chill for future use.
We could end this article now, but Helium says it must be 400 words. I am not sure what else I can say about using a salad spinner, so how about a recipe for a great salad that I make with my clean and spun spring mix lettuce leaves.
Take your lettuce (one package of baby greens) and place it in bowl. Slice about 1/4 of a red onion paper thin and sprinkle over the top of the lettuce. Slice one pear paper thin and throw that on top of the greens. Sprinkle lemon juice on top of the pair slices. Add in about one-half cup of sugared walnuts, pecans or almonds.
*You can make sugared nuts by boiling 1 cup of sugar with 1 cup of water to make simple syrup. Place 1/2 to 1 cup of nuts into the syrup and stir. Pour the mixture onto a baking sheet and bake at 3:75 for about 5 minutes. Remove nuts from the oven and let cool.
Also toss 1/2 cups of Crasins on the salad and sprinkle 1/2 cup of blue cheese crumbles on top of the salad. Grind a good teaspoon of fresh, cracked black pepper on top of the salad and a teaspoon of salt.
Pour about 1/3 cup of olive oil over the top of the salad and toss. Once all the leaves are glistening with oil, drizzle in about 1/4 cup of balsamic vinegar. Toss again. Add more oil or vinegar if necessary. Yum.