salad greens

No salad week would be complete without a glossary of greens. The base and heart of any salad, greens are crisp, healthy, and when properly paired and dressed, absolutely delicious. Never store leafy vegetables in a wet plastic bag because they will rot quickly. Vegetables need moisture and air to survive, so store in the fridge in a loosely wrapped paper towel in an open plastic bag. When kept properly, greens should store for about 3-5 days in the fridge. When purchasing greens look for brightly colored, perky looking leaves and steer clear of any with brown spots, yellowed edges, or limpness. If you are unsure of the difference between radicchio and red leaf lettuce, refer to my greens glossary which you will find when you read more

The vegetables of summer are amazing, making it so easy to eat healthy.

I love to buy baby lettuce and freshly harvested mesclun from local farmer's markets and vegetable stands. They taste amazing, and they're so crisp, but if you don't eat them within a couple of days, they can turn soggy and slimy.

Here's a great little trick I learned from a farmer friend on storing precious fresh salad greens:

• Place greens in a plastic bag, close the top of the bag lightly with your fist, blow into the bag and fill it with air (carbon dioxide). Then seal the bag by twisting the top a few times before closing it firmly with a twisty-tie. Place it in the fridge and your greens are good to go.

Pretty simple, huh? The bag might take up a little bit more room in your fridge, but the loss of space is totally worth it. Your greens will stay bright, crisp and flavorful, so you can enjoy healthy salads all week long. This tip works for all leafy greens — basil, parsley, cilantro, oregano, spinach, kale, and arugula.