The bounty of summer usually involves quantities of fresh, flavorful salad greens taken directly from the fields, garden or farmer's market to your dinner table. Salads are a healthy option for mealtimes; those dark, leafy greens are excellent source of important vitamins and minerals such as beta-carotene, calcium, iron, and vitamin C. The darker the leaves, the higher they are in vitamins and minerals.
Whether you purchase your greens or grow your own, cleaning them is an important part of preparing a tasty salad. To clean greens, fill a kitchen sink with cool water and dunk the leaves into the water bath; repeat this process until no traces of dirt remain on the leaves (it may be necessary to change the water during the process.) Transfer clean greens from the sink to a salad spinner and spin the leaves until all are dry.
Once the leaves are dry, transfer the greens to a large salad bowl and season to taste with coarse salt and freshly ground black pepper. Drizzle the greens with either a commercially prepared or homemade salad dressing or vinaigrette. Toss the greens with the dressing, making sure each leaf receives a coating of dressing. If you like an extra-crispy salad, chill the washed and dried greens in the refrigerator one hour before you toss them with the dressing. Serve immediately.
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