Take 5 oz. kale or baby kale mix. If using whole kale leaves: cut off stems and remove any large inner ribs; wash the leaves in a salad spinner and spin dry (or pat dry with paper towels). Stack the leaves, cut into ribbons about 3/8 inch wide, then slice once or twice crosswise to make short strips. If using a packaged baby kale mix, use it as it is from the package. Put the prepared kale into a large bowl.

Prepare 2 large heads romaine: remove and discard outer damaged leaves (including any with rust spots). Cut off the root ends, then break the romaine into bite-sized pieces directly into a salad spinner.

Wash the romaine in very cold water, spin until as dry as possible, and add the romaine to the bowl with the kale.

Use 1/2 small head red cabbage. Remove any damaged outer leaves and cut away the core. Slice the cabbage into very thin strips, then give the strips a few chops crosswise so you have short, thin pieces.

Add the sliced red cabbage to the bowl with the kale and romaine.

Toss the salad in the bowl until the kale, romaine, and cabbage are well combined.

Open a gallon-size zip-top plastic bag. Use your hands to tightly pack the tossed salad into the bag. Zip the bag partly closed, press on the bag to remove the air, then finish zipping it shut.