Basic Green Salad Mix

• 1 head boston lettuce (red, green, or combination), torn into large pieces (3 cups)
• 1 head red leaf lettuce (or 3 heads lola rossa), torn into bite-size pieces (3 cups)
• 1 bunch watercress, upland cress, or arugula, tough stems trimmed (2 cups)
• 1 head bibb (or 2 small heads baby bibb), torn into bite-size pieces (2 cups)

1. Wash and dry Wash the lettuces and watercress well in a large amount of cold water.
2. If they are at all wilted you can add some ice to the water to refresh the greens.
3. Working in small batches, dry the greens thoroughly (but gently) in a salad spinner, pouring out the water from the spinner after each batch.
4. Crisp and store Roll up lettuces and cress in paper towels and place in a large resealable plastic bag.
5. Place in the crisper drawer of the refrigerator for at least 1 hour so they can become crisp.
6. Salad mix can be kept in the refrigerator for up to 3 days.

boston lettuce, red leaf, arugula, bibb

Taken from www.epicurious.com/recipes/food/views/basic-green-salad-mix-393943 (may not work)