- 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.
- 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.
Like it! Red and Yellow Pepper Vinaigrette
- 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
- In a medium bowl, mix all ingredients until combines well. The vinaigrette will keep, tightly covered, in the refrigerator for 3 days.
- Shake before serving.
Yield: 1 cup
Nutrition Facts per Serving: Calories 40; Fat 3.5g; Cholesterol 0mg; Sodium 150mg; Carbohydrates 1g; Fiber 0g; Sugar 1g; Protein 0g
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