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"  If you also read Good Housekeeping, the magazine, you&amp;#039;ll see that this month we have a story on our personal favorite products...the ones we use at home and recommend to our friends. And I feel very passionate about one of my picks...The Zyliss Easy Spin Salad Spinner ($25). With its long cord that you pull to start the spinning action, it&amp;#039;s a little less user friendly than some, but trust me on this...it does the absolute best job of drying lettuce which means dressing clings better to the leaves and doesn&amp;#039;t taste watery and hey isn&amp;#039;t that why you&amp;#039;re bothering to dry the lettuce in the first place? And yes, in the Lab, we&amp;#039;ve measured the water before and after on lettuce leaves dried in the Zyliss and just about every other spinner on the market.   I love salad and I&amp;#039;m fanatical about how I prepare it. Just like you, I&amp;#039;ve been known upon occasion to toss a bag of prewashed salad greens with bottled dressing in an effort to add something nutritious to a meal fast. But here&amp;#039;s a call to stop at least occasionally and start with a head of lettuce. If you click here you&amp;#039;ll find a guide to the various types. Once upon a time, a mix of fancy baby lettuces (mesclun) was only served in French restaurants. Now it&amp;#039;s a fast food that comes prepackaged in plastic and, along with its novelty, it seems to have lost its taste. Just how long has it been since those tender leaves were growing in a field? Often they&amp;#039;re not only no longer sprightly but they&amp;#039;re crushed and turn mushy once they&amp;#039;re dressed. And maybe, dare I say, even less attractive than the much maligned iceberg lettuce that can stand up to the weight of a blob of creamy ranch squirted out of the jar. So treat yourself to the luxury of the time it takes to make a real salad. (You already know this isn&amp;#039;t about money because you&amp;#039;re paying a premium for the convenience of dumping lettuce out of a box or bag.) Then wash each leaf thoroughly in cold water---ahead of time---and spin it dry. Allow it to crisp up for at least a half hour in the fridge. Right before you&amp;#039;re ready to eat, mix salt, pepper, red wine vinegar, and olive oil in the bottom of a serving bowl, add greens, then toss and discover what salad is supposed to taste like. I like to add a freshly crushed clove of garlic. Believe me....your family will think you&amp;#039;ve become a gourmet cook. Need inspiration? Check out these delectable and healthy salad recipes from our test kitchen.  "^^<http://www.w3.org/2001/XMLSchema#string>
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