Claire
Master Chef
Help me. I used to think a quick rinse and spin in the spinner was good enough for cleaning most greens (lettuce, spinach, etc). After two weekends on the toilet after having restaurant salads (and I do NOT have a delicate stomach), I've realized that I may need to do more. Don't get me wrong,I've never, ever made myself and even my guests with the most delicate constitutions sick, but more and more I'm wondering if I need to do more. When I have my own garden greens, I soak them in very cold water to remove bugs and any other things in the garden, then spin dry. Do NOT tell me to put bleach in them, I'd rather be sick than have clorox for supper. I've been told some vinegar in the water is a good idea, and I can see that. How much vinegar would you put in a gallon of water? Would you use distilled or cider?