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Ingredients
- 1 head boston lettuce (red, green, or combination), torn into large pieces (3 cups)
- 1 head red leaf lettuce (or 3 heads lola rossa), torn into bite-size pieces (3 cups)
- 1 bunch watercress, upland cress, or arugula, tough stems trimmed (2 cups)
- 1 head bibb (or 2 small heads baby bibb), torn into bite-size pieces (2 cups)
Method
- Wash and dry Wash the lettuces and watercress well in a large amount of cold water.
- If they are at all wilted you can add some ice to the water to refresh the greens.
- Working in small batches, dry the greens thoroughly (but gently) in a salad spinner, pouring out the water from the spinner after each batch.
- Crisp and store Roll up lettuces and cress in paper towels and place in a large resealable plastic bag.
- Place in the crisper drawer of the refrigerator for at least 1 hour so they can become crisp.
- Salad mix can be kept in the refrigerator for up to 3 days.
