Separate the salad leaves from the stem. Wash your Salad leaves. If it's a salad from the garden or organic, keep the leaves in a bowl with water and a splash of vinegar as this will get rid of any insects. If your salad is store-bought, make sure to wash your salad properly because of the pesticides used.
Once the salad has been washed place the fresh leaves into a salad spinner to get rid of the excess water.
To prepare the dressing, grab a dressing shaker or a small glass container that seals well with the lid of a small milk bottle.
Shake the bottle with the dressing well and pour over the green salad leaves in a bowl.
Serve up
Notes
The dressing can be adjusted with the simple formula of ⅓ Vinegar and ⅔ Oil.
You can store all the salad leaves in the spinner or in a glass container with a lid and that in the fridge, because the salad leaves stay super fresh for a long in this container. That way you can take out the leaves you need anytime to use as a salad side dish. I usually turn the salad leaves into smaller bite-sized pieces and place them into a bowl.
Store the fresh leaves in a salad spinner and the dressing in a dressing shaker. Don't pour the dressing over the salad and refrigerate for a longer period because the salad will get soggy, lose its crispness and will turn bad faster.