Dry the greens thoroughly with a salad spinner, or pat them dry with paper towels. An oil-based dressing can’t coat wet leaves evenly.
First dress the bowl: Drizzle the dressing around the wall of a mixing bowl, creating one big, circular shape.
Right before you’re ready to serve, place the greens in the mixing bowl and gently toss. The greens will pick up just enough dressing from the wall. Lift the salad from the mixing bowl into the serving bowl. Any extra dressing will be left behind.
Serve salad on chilled plates. If you have time, pop the plates in the refrigerator for about 5 minutes before eat ing; the cool surface keeps a salad perky longer.