Basic Salad Mix Salad Spinner Recipes

Steps:

• Remove any brown or heavily wilted outer leaves from all three kinds of head of lettuce.
• Fill a clean sink almost to the top with cold water. Add your red leaf and romaine lettuce.
• With your radicchio lettuce you'll want to simply peel the leaves off one by one and add to the cold sink.
• Let sit for 5 minutes. Then gently shake the lettuce under the water to move the water through the leaves and losen debris.
• Let sit for another 5-10 minutes so all of the dirt/sand/stuff settles to the bottom of the sink.
• Remove lettuce(s) and rinse once more with fresh cold water from the tap before laying on paper towel.
• Now simply break off pieces into decent bite size pieces and place in a large bowl.
• Doing one batch at a time (I don't know how big your salad spinner is) use your salad spinner (I like to use a med size model with the hand pump at the top)to remove excess water.
• Once dried in spinner, toss in carrots and store in large gallon size plastic bags. Store in the bottom crisper drawer in your fridge.

Steps:

• Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
• Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
• Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
• Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
• Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
• Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
• Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
• Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Steps:

• Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
• When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
• Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.