The ceiling fan did not RSVP. Here are useful steps, real amounts, and a rescue plan. No culinary lifeguard required.
The steady, low-flying toss
Put 4 cups of dry greens in a roomy bowl. Add 1 cup chopped vegetables and 1 tbsp dressing. Use two broad, clean servers to lift from the bottom and fold six times. Taste one leaf; add dressing by the teaspoon until lightly coated.
A salad spinner is not the Olympics; no medal is awarded for loading it to the brim.
- Set the bowl on a damp towel if it slides.
- Fold instead of stirring to avoid bruising.
- Add nuts and croutons last.
- Too wet? Add dry greens. Too dry? Add dressing by the teaspoon.
The salad bar line moves faster when the olives stop holding a town meeting. The salad tosser license is valid as long as the floor stays salad-free.
Last-minute rescue
Make one adjustment at a time and taste again. If flavor is flat, try a pinch of salt or squeeze of lemon. If the bowl slides, put a damp towel under it. Chill perishable ingredients promptly; discard food left at room temperature over two hours (one hour above 90°F). A wooden server likes a quick wash and dry; it is not a houseplant.
A good salad has layers. So does a cake. The cake has never needed tongs.
Clubhouse ruling: Keep the crunch, use a clean server, and leave the counter salad-free. Taste before adding salt; your feta has already been doing a lot of talking.