When I bring greens home from the store I typically wash them right then so they are subsequently ready to use. Then I either: 1) Throw them in a salad spinner, spin, drain and throw the whole salad spinner full of greens in the fridge or 2) Put them in a ziptop bag with a couple of paper towels. I never really 'layer' them, just fill the bag judiciously and use extra bags if I need to Greens stored this way last me several weeks easily. I've had lettuce still fresh and usable after almost a month at times. When I go out into the garden to pick things like chard I always pick more then I'll eat that night and always wash it, cut the stems off and throw the stems and leaves in a bag as above so I can have it ready to prepare a couple of nights in a row.

For comparison... Kirkland Signature - Adult Lamb & Brown Rice Formula: Ingredients: Lamb, lamb meal, whole grain brown rice, rice flour, white rice, egg product, cracked pearled barley, chicken fat (preserved with mixed tocopherols and Vitamin E), beet pulp, potatoes, fishmeal, flaxseed, natural flavor, millet, brewers dried yeast, carrots, peas, kelp, apples, dried skim milk, cranberry powder, potassium chloride, salt, choline chloride, rosemary extract, parsley flake, dried chicory root, glucosamine hydrochloride, taurine, vitamin E supplement, iron proteinate, zinc proteinate, copper proteinate, ferrous sulfate, zinc sulfate, copper sulfate, potassium iodide, thiamine mononitrate, manganese proteinate, manganous oxide, chondroitin sulfate, ascorbic acid, vitamin A supplement, biotin, calcium pantothenate, manganese sulfate, sodium selenite, pyridoxine hydrochloride (vitamin B6), vitamin B12 supplement, menadione sodium bisulfite (source of vitamin K activity), riboflavin, vitamin D supplement, folic acid Iams® ProActive Health Adult Lamb Meal & Rice Formula: Ingredients Lamb Meal, Brewers Rice, Corn Meal, Ground Whole Grain Sorghum, Corn Grits, Chicken By-Product Meal, Chicken Fat (preserved with mixed Tocopherols, a source of Vitamin E), Ground Whole Grain Barley, Dried Beet Pulp, Fish Meal, Chicken Flavor, Dried Egg Product, Potassium Chloride, Brewers Dried Yeast, Salt, Sodium Hexametaphosphate, Vitamins (Vitamin E Supplement, Ascorbic Acid, Vitamin A Acetate, Calcium Pantothenate, Biotin, Thiamine Mononitrate (source of vitamin B1), Vitamin B12 Supplement, Niacin, Riboflavin Supplement (source of vitamin B2), Inositol, Pyridoxine Hydrochloride (source of vitamin B6), Vitamin D3 Supplement, Folic Acid), Caramel, Choline Chloride, Flax Meal, Minerals (Ferrous Sulfate, Zinc Oxide, Manganese Sulfate, Copper Sulfate, Manganous Oxide, Potassium Iodide, Cobalt Carbonate), DL-Methionine, Fish Oil (preserved with mixed Tocopherols, a source of Vitamin E), Monosodium Phosphate, Rosemary Extract. I'm not really sure how anyone can look at these two lists of ingredients and try to make an argument that Iams is superior to Kirklands or that Kirklands is not, as I said before, a decent mid-range food. I don't feed it, but if someone wants to buy Kirklands over Iams, they're hardly scraping the bottom of the barrel, and IMO are actually getting a better list of ingredients with the Kirklands food. As for the OP's original question, which I so rudely failed to answer: I *do* buy paper products, some produce, some meat, and some random household items at Costco. It's just the two of us, but we manage to save money there. We also have a FoodSaver and an extra freezer, so buying in bulk is not a problem for us.

I am a finnicky salad eater because I don't like most salad dressings. I especially do not like extremely vinegary dressings. Here are my three favorites. The first 2 are a little sweet. 2 teaspoons salt 1 scant teaspoon Tabasco 1/2 cup Splenda 1 cup oil 1/2 cup tarragon vinegar Combine and shake well. I use any kind of relatively neutral oil, including olive oil. I rarely have tarragon vinegar. I use almost any kind of vinegar. My favorite is Perel's Spicy Pecan vinegar. The other one I make often is Sweet and Sour Dressing. Yield 2 1/2 cups 1 cup vegetable oil 1 cup sugar (or Splenda) 1/2 cup wine vinegar 3 tsp soy sauce salt and pepper to taste Combine all ingredients and shake well. This dressing is from The Kitchn, but it is quite similar to one I have made 4 ounces (about 1 heaping cup) blue cheese, crumbled 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons lemon juice Salt and pepper to taste In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese (I don't mash my blue cheese.). Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.

I'm not so crazy about the winter hot house baby salad mixes. No flavor, just pretty. Seems the dressing is the carrier of flavor. Baby arugula at least has some 'meat' to it like some spinach varieties. I do like the idea of fig, proscuitto, parm. And a toasted nut. Not sure the rest of your menu but that would compliment just about anything. I make a ginger/sesame dressing for salad but it does not go well with some main courses following. As an app away from the table an hour before sitting is fine. Like a spring roll... A sit down salad i think should be considerate of the following meal. I've been making a warm salad of escarole, shallot, leek, celeriac, golden beet slivers...and just a bit of fresh lemon. Then anything i have in the crisper and pepitas or toasted pecans. It has been hit since before Thanksgiving. (when i added shredded brussels). Sometimes quick broiled slices of goat cheese. -pressed into some seasoned olive oil panko, seasoned side up...I have a bag of dried dates that i need to use. Might do well softened for a warm dressing with a chopped slice of bacon or procuitto pan seared with a shallot. I always have olives and feta... Boston lettuce is a nice winter salad cup or torn. Come cold February-March i often put Boston on my list. Nice and buttery. It seems to like, and stand up, to a semi-warm dressing. Just my experience years past when i loved and over-did the sesame/ginger dressing...now used often with a nut/sesame chicken crust or Asian dumplings...or a miso seared beef soup/broth. DH is chopping right now for a warm escarole salad and a French green lentil salad to top it...the main meal is a brothy tomato based soup with fridge crisper drawer 'kitchen sink' soup. Freezer finds like corn and roasted tomatoes from the garden.