Originally Posted by Steady Stiching

NOTE: lately when I make cold salads that need to keep I will salt the celery and onion, place in strainer and put a plate on top then weight the plate with a heavy can of unopened food and let set for a couple of hours, you will be amazed by how much water comes out. This will keep your salad from becoming water logged. Rinse celery and onion to remove salt and let drain for a few more minutes then add to salad. CUT BACK on the salt in your dressing, adjust to taste.