Mixed Salad Greens

Store in the crisper drawer in original packaging or in an airtight container. Keep away from ethylene-producing fruits (apples, avocados). Do not wash until ready to use—excess moisture shortens shelf life.

3–7

Gently pat dry with paper towels after washing to remove excess water and extend freshness.

Use older greens first; discard any slimy or yellowed leaves.

Toss with dressing just before serving to prevent wilting.

If greens begin to wilt, soak them in ice water for 10–15 minutes to crisp them up.

Vinaigrettes (balsamic, red wine, olive oil & lemon)

Creamy dressings (ranch, Caesar, tahini)

Fresh herbs (basil, parsley, dill)

Proteins (chicken, tofu, eggs, chickpeas)

Vegetables (tomatoes, cucumbers, radishes, bell peppers)

Cheese (feta, goat, Parmesan)

Nuts and seeds (walnuts, sunflower seeds, pumpkin seeds)

Over-washing or leaving greens wet, which accelerates spoilage.

Storing near ethylene-rich fruits, which speeds browning.

Dressing salad too far in advance, making greens soggy.

Ignoring expiration dates and using visibly slimy leaves.