Recipe - Preparing Soups For Canning

Start your salad with a good mix of your favorite greens. Place the greens
in a sink full of cool water and remove any damaged leaves. Swish lightly
to remove any dirt, then wait a few minutes while the dirt settles to the
bottom. Lift the greens into a salad spinner and spin dry, or shake them
gently in a colander to remove excess water. Dressing won't stick to wet
leaves, so take extra care to dry the greens transfer them to a dry tea
towel, which you can then roll up and keep in the refrigerator until you're
ready to make your salad.

For longer storage of washed greens, place them loosely in a plastic bag
with a few single sheets of paper towel to absorb extra moisture. Loosely
tie the end of the bag.

When you are ready to prepare the salad, tear the greens into bitesized
pieces and place them in the salad bowl. We prefer a wooden bowl and, like
a castiron frying pan, keep it seasoned and try to avoid using soap to
clean it. We even make the dressing right in the bowl, adding the
ingredients at the bottom with the greens on top, all to be tossed together
just before serving.

From: The Cook's Garden catalog Spring/Summer 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini