SALAD BOWL 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:

• In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
• Garnish each serving with cherry tomatoes and croutons.
• Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
• With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.