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Step 1
Soak your salad greens in cold water for 30 minutes. Drain them in a colander and then shake off the excess surface water. Alternatively, spin the greens in a salad spinner if you have one. Pat the leaves dry with paper or cloth towels. This draws away the excess moisture that tends to wilt your vegetable leaves.
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Step 2
Wrap the salad greens in dry paper towels and place them in a resealable plastic bag. Squeeze out as much of the air as possible and then seal the bag. Store the bag in your refrigerator's crisper drawer.
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Step 3
Use a serrated knife to prepare your greens for your salad or better yet, gently rip the leaves into bite-size pieces. This causes less damage to the plant cells and helps keep the edges from wilting or browning.
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Step 4
Place your prepared salad in a bowl before you add any dressing. Completely cover it with water and place it in the refrigerator until you are ready to serve it.
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Step 5
Drain the salad just before serving and then toss it with the salad dressing.
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Step 6
Place a dampened paper towel over leftover salad and cover with a tight-fitting lid or plastic wrap. Store it in the fridge.
