A spring salad can be as simple as tender greens tossed with vinaigrette, or you can step it up by adding seasonal treats like peas, asparagus, radishes, and baby artichokes.
In Season: arugula, Bibb lettuce, Boston lettuce, mache, and mesclun are available year-round but thrive in the cooler weather of spring and fall.
What to Look For: Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes.
How to Store: Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens in an airtight plastic bag for three to five days.