At home, we are close to a market and have family and guests often, so we go through salads and greens pretty fast.

But out in our Barth, we never know where we will eat or whatever, so the greens need to last a little longer.

Slice most of an onion and throw it in with them. They will last over a week. If the greens come from the store in a sealed bag or box, leave it sealed until the first use, as it contains nitrogen, which retards spoilage. Then, on first usage, throw in the onion slices. Works on spinach and okra, too. Do not eat the onions. They have given their life for the greens. Susan doesn't like onions, but says the onions flavor the salad only the smallest amount.

Great idea that we haven't heard before. We will try it out when we hit the road south after Christmas.
On the long drive down and home some days you just need to make as many miles as possible so a quick lunch in a roadside pull off or truck stop is what we do. While I'm outside doing a walk around the Barth and Tracker, Pat puts together a salad with some left over chicken or whatever we have; and we are back on the road in 20 min.
Don

quote:

Originally posted by Don in Niagara:
Pat puts together a salad with some left over chicken
Don

Yeah, chicken salad is one of our favorites. Especially with left over smoked chicken or game hen. Susan usually throws in some walnuts, sunflower seeds and dried blueberries, as well.

Speaking of salads, you are avoiding high fructose corn syrup in dressings, aren't you?