 AFTER (revived after 1 week in the refrigerator) |  BEFORE |  Fill container of salad greens with cold water and pile ice cubes on top * let sit 10-15 minutes |
 Drain salad greens in a colander * pick out any black pieces ~ pinch off any stems ~ rinse off |  Put cleaned salad greens on paper towels * put a paper towel on top of them and press down to absorb water |  Roll up the salad greens in more paper toweling ~ press down with your hands to absorb any water |
 Line salad container with paper towel ~ gently pile the salad greens on top |  Lightly cover with another paper towel * cover the container * Give container a few shakes to "pouf" up the greens * REFRIGERATE several hours (covered), until ready to serve |  NEVER cut ICEBERG LETTUCE with a metal knife ** That will cause it to turn yellow/brown where the metal touches it. Buy a special serrated plastic lettuce knife for iceburg lettuce (Tupperware or kitchen stores) |
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