Do we all agree that the contents of a salad should be absolutely dry, prior to adding any salad dressing? I use a spinner and sometimes a towel to dry off lettuce, spinach, etc. after washing. This is labor intensive to the extent that we cannot expect dry salad greens in the average salad bar--not exactly the place to get a memorable salad anyway. I have a friend who would hang lettuce leafs to dry on a clothesline--right out of the garden, then into the refrigerator, or salad bowl. Any other techniques to dry the greens? Do you think that iceburg lettuce gets washed in restaurants? Something tightly packed like cabbage probably does not need washing perhaps?