I grew up in a very small town; raised on a pig farm & the words "salad spinner" were most definitely never mentioned. Last summer I brought a casear salad to a party & was so embarrassed to serve it because my pre-washed leaves were sagging so badly it ended up looking like a pile of green mush rather than crisp leaves. So I spent the better part of this time mastering the lettuce washing & here are my results.
Head of lettuce or greens
1) Break off the "stem"
2) For green leaf or romaine I tear away the whitest part of the "ribs"
3) Fill the clear basin with cool water
Keep strainer part seperate while filling as running water over the greens is a major factor in the bruising of the leaves
4) Tear lettuce into 2x2 inch pieces & place in the strainer
5) Place the strainer & leaves in the clear basin filled with water & gently swish leaves around
6) The dirt will settle on the bottom. Remove strainer & dump out water
7) Place the strainer back in the empty basin & cover
8) Spin the lettuce & then dump out the excess water
9) Repeat if needed just make sure the basin is filled with water before your place the strainer & leaves in it (don't run water directly over leaves)