Keep Your Salads Crisp

When I make a salad, I core my lettuce, rinse well with cold water, drain and cut it in a colander over a bowl. After it is cut, I cut my cucumber, tomatoes, onion right up top of the colander. I then add a can of black olives, letting this mixture drain the whole time.

I then take a bowl, invert a saucer in the bottom, then place my salad on top. None of the mixture sets in liquid, therefore my salads last longer than one day.