Greens just don't last long, but there are some things you can do that will make a small difference:
- keep them in the refrigerator in a high-humidity compartment (i.e. close any adjustable vents on the drawer)
- if you buy a head of lettuce it should last longer than pre-cut, but in my experience only a day or two longer
- for some types of greens, like cilantro, I can get it to last the longest by drying it off at much as possible, cutting a bit off the stem ends, sticking it in a cup of water, covering the top in a plastic bag, and placing in the refrigerator. This makes a significant difference in how long cilantro stays fresh, but can't really be adapted to other greens like spinach. It might be possible for a head of lettuce but probably very awkward.
Salad suggestions:
- try adding sprouts (you can grow your own really easily with the seeds, a mason jar, and a screen for drainage in place of the lid)
- add balsamic vinegar
- use cherry tomatoes instead of big ones, can be more expensive but they're sweeter and take less prep
- cut up some avocado and sprinkle on top
- use some canned salmon (I can't stand this but the wife loves it)
My favorite salad topping, although not exactly simple, is cut-up cakes of idli. Idli is a fermented rice and lentil batter that you then cook in a steamer. Put 1 part lentils, 2-3 parts rice, and a little bit of fenugreek seeds into a food processor or blender. Adding water slowly (might need to be dechlorinated), process until the mixture resembles a thick batter. Let it ferment for several days, covered, in an open container. Mark the level of the batter in the container with tape; the batter should rise a little like bread dough, but not as dramatic so marking the starting level helps to keep track. I've noticed the top tends to dry out a bit, which doesn't make much difference in the final product but if you want you can try spraying it with dechlorinated water once a day to keep it moist. Once it's risen, I form the dough into balls about half the size of a fist and cook them 3-4 at a time in a steamer for 20 minutes. The traditional method is to use special metal forms to steam them but my method works fine and takes no specialized equipment.
Idli has only a very mild taste, mostly from the fenugreek, so it works great in salads because it won't overpower or compete with the vegetables. It's kinda like making a salad with cut up chicken breast, but MUCH cheaper.