Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Avoid Soggy Salad Greens

Handmade TV and Sarah Breckenridge
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

It’s a problem that plagues almost every salad lover at some point: soggy lettuce and greens. Luckily, it’s avoidable. Follow our Test Kitchen’s tricks of the trade for crisp, wilt-free salads:

1) Invest in a salad spinner, and use it.

2) If you’re following a recipe, never dump the full amount of dressing on a salad. Start by using half the dressing, then toss, taste, and then add more dressing if you need it. The leaves need only a light coating for the flavor to come through. Any more than that, and your leaves will wilt.

3) You can prep ingredients ahead, but dress your salad right before serving.

Want more salad inspiration? View our recipe slideshow of Spring Dinner Salads and use our Fresh Salad Recipe Maker to create a veggie-packed starter salad recipe all your own.


Leave a Comment


  • chicagokod | 10/15/2017

    Rinsing any veg or fruit with one part vinegar and 10 parts water will extend the freshness by a week as the vinegar kills the bacteria.

  • user-2410925 | 05/21/2014

    I've washed berries and grapes and put them in a spinner to remove moisture. After that I've stored them in some berry keeper containers and they seem to keep longer. They're also ready to eat as a quick snack.

  • Queen_of_Green | 04/22/2014

    I love my salad spinner! I wouldn't be without one. I store salad greens in it in the refrigerator after I spin off the excess water and lettuce will stay crisp and keep for weeks.

  • Weddito | 04/21/2014

    I thought salad spinners were a gimmick until I used one. They really wring out the excess moisture and that helps to extend the time before it spoils.

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.