I love salad and eat it often when I go out to eat. I don't make much salad at home because my lettuce always wilts in the fridge after I wash it. I have found a product that solves that problem. I have no more soggy lettuce with my new salad spinner. My new salad spinner is made by Key Largo Traders and has a large 4 1/2 quart bowl. This salad spinner is so easy to use too. I just wash my lettuce and place in the bowl. I place the lid on the bowl which has a locking handle. Then push the handle down to spin all the water off my lettuce. I love that there is a button that instantly stops the spinning. The inside basket even doubles as a colander and the clear acrylic bowl looks great to serve the salad in. I can even store my lettuce in the fridge in the bowl as the lid locks close. How cool is that.
I love that I can keep my lettuce crisp with this large 4 1/2 quart salad spinner. It hold twice the amount of lettuce compared to other spinners on the market. I will now start eating more salad now that I can spin the excess water out of my lettuce. The lettuce tastes so much better when the excess water is removed. When I store my lettuce in the fridge, it no longer wilts and lasts so much longer. This works great with spinach too! I made a wonderful spinach salad with my salad spinner.
For more information on this cool salad spinner and to find out where to purchase one, click on the below link.
Spinach Spelt Salad with Cranberries
1/4 cup sweetened dried cranberries
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, pressed
1 ½ teaspoons finely mined fresh rosemary
2 cups cooked spelt
1 bag fresh spinach leaves
Heat oil in a large skillet, and sauté onion and carrot for about 5-8 minutes, stirring frequently. Add garlic and rosemary and sauté for another minute or two. Remove from heat, and add spelt and cranberries. Stir to combine.
Line plates with spinach leaves, and portion spelt mixture on top.
May be eaten warm or at room temperature. You can substitute brown rice or wheat berries for the spelt.