TIPS FOR TOSSED SALADS -Use a variety of greens for a complementary medley of text- tures, flavors and colors. And remember, fresh herbs can perk up even the simplest combinations. -Mix dark greens with light, crisp greens with tender, and straight greens with curly. eam pale iceberg lettuce with dark green spinach, romaine with curly endive. Red leaf lettuce provides both color and delicate flavor. Red cab- bage and radicchio add color and texture, too. -The drier the leaves, the better the dressing will hold. Blot any leftover moisture that may be in the crevices. Greens keep better and look fresher if torn into bite-size pieces rather than cut. If you do use a knife, shred or slice greens just before serving, using only enough to coat the cut edges will appear darker and limp.
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