SALAD DRAIN 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:

• Bring 3 quarts water to boil in Dutch oven.Fill large bowl with ice water.Combine 1/2 cup of boiling water and raisins in small bowl, cover, and let sit for 5 minutes; drain. Add broccoli stalks to pot of boiling water and cook for 1 minute.Add florets and cook until slightly tender, about 1 minute.Drain broccoli, then transfer to bowl of ice water. Drain again, transfer to salad spinner, and spin dry.Whisk mayonnaise, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.Add broccoli, raisins, walnuts, and shallot and toss to combine.Season with salt and pepper to taste and serve.Salad can be refrigerated for up to 6 hours.Makes 4-6 servings.