Lettuce

Pick it!

• Darker leaves are more nutritious.
• Leaves should be fresh and green, not wilted, brown or slimy.
• Wrap fresh, unrinsed leaves in plastic wrap and store in fridge for a few days.
• Cooler temperature will keep lettuce fresher longer. Iceberg stores the best.
• Should be free of wilt, rot, and rust.
• Check package expiration dates on prewashed bagged lettuce.
• Usually eaten raw, often in salad. Varieties can be mixed.
• Provide crunch in sandwiches and tacos.

Try it!

• Rinse just before serving in cold water. Pat dry.
• Refresh limp leaves by placing in ice water.
• Tear lettuce leaves with your hands; do not cut as it browns quickly.
• The mild flavor of fresh lettuce leaves pairs well with fresh or dry herbs.
• Salad dressing clings best to dry leaves. Toss with dressing just before serving.

Ingredients

• 1 small yellow bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 4 T red wine vinegar
• 2 T extra-virgin olive oil (or vegetable oil)
• 2 t warm water • Pinch sugar
• ½ t salt
• Ground black pepper to taste

Directions

1. In a medium bowl, mix all ingredients until combines well. The vinaigrette will keep, tightly covered, in the refrigerator for 3 days.
2. Shake before serving.