SALAD SPINNER WITH HANDLE 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:

• Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
• Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.