I like to buy boxes of salad mix (the clear plastic boxes of Spring Mix from Aldi, usually), because I think I will eat it all, but really I only eat one or two virtuous salads and then the rest of it goes mushy and limp and I end up throwing it out.

Now, when I buy salad mix, I set aside enough for one or two salads, and put the rest in my dehydrator, or on a cookie sheet in my oven on the lowest temp, with the oven door propped open a little with a wooden spoon. When the greens are completely dry and easy to crumble, I put the resulting flakes in a big jar. During the summer I also dry edible wild greens too, if I know they are from someplace clean and not sprayed, and not near a roadway or walkway with pets and so on. Dandelion, goosefoot, plantains, and mulberry leaves all get added to the dry salad greens jar too. A big box of greens will dry into about a cup or so of flakes and less if you powder it in a blender. (I don't powder it because I think it would lose nutrition some being pulverized, but I am not sure about this.)

I use these dried greens in everything I can. I put some in smoothies, stir it into my lunchtime soups, and scrambled eggs, and sprinkle it in spaghetti sauce or onto buttered pasta or rice. I try to put some in most savory foods I make, even breads, biscuits, and corn muffins.

Because the dried greens are so easy to use, my daily greens intake has really increased greatly. I know some vitamins are likely lost by drying them, like vitamin D mostly, but many vitamins and minerals are stable in the dry greens.

I feel like it is an easy way to give a little nutritional oomph to my food and keeps me from wasting good (and somewhat expensive) salad greens.