Salad Greens

Explore this page for tips on how to select, store and prepare salad greens.

Also In Season: Spring

Select It

Look for fresh, crisp leaves. Avoid buying lettuce with leaves that are wilted, slimy or have brown edges or spots.

Store It

  • Store in the refrigerator for up to 7 days in an airtight container with a damp cloth in the high-humidity drawer. Set the drawer lever to closed, so less air is coming in.
  • Head lettuce, such as iceberg, tends to keep longer than leaf lettuce.

Reduce Food Waste

Head lettuce with rotten spots can be saved by removing the outer layers and cutting away any bad spots. 

Save packaged lettuce by removing the bad pieces. 

Perk up wilted greens by soaking in ice water for 5-10 minutes.

Source: Save the Food

Prepare It

  • Make a large salad using two or three different types of lettuces. Add color to the salad with sliced carrots, apples, corn and/or peppers.
  • Add lettuce to burgers, sandwiches, tacos, burritos.
  • Use large lettuce leaves instead of buns, breads or tortillas for sandwiches, burgers and/or tacos.

Did You Know?

Dark, leafy salad greens, like spinach and romaine, have more nutrients than lighter colored greens.

a Salad greens help you maintain good vision, fight infection and keep your skin healthy because they contain Vitamin A. 

k Salad greens help stop cuts and scrapes from bleeding too much and start the healing process because they contain Vitamin K.

Click here for more information about lettuce and salad greens.

Click here for a printable page with lots of info about salad greens.


Vegetable Salad with Tangy Avocado Dressing


8 cups romaine (or other) lettuce shredded
½ cup cucumber, peeled and chopped
½ cup jicama, peeled and chopped
½ cup fresh or frozen peas, thawed
¼ cup red onion, finely chopped
1 avocado, peeled and pitted
½ cup 100% orange juice
2 tablespoons lime juice
½ teaspoon garlic salt

Source: CDPH


Makes 4 servings. 2 cups per serving.


20 minutes


  1. Toss lettuce, cucumber, jicama, peas and onion together in a large bowl.

  2. In a blender, add avocado, orange and lime juices and garlic salt; cover with a tight fitting lid, and blend until smooth.

  3. Add dressing to salad and toss well to coat. Serve immediately.


    Add chickpeas, black beans or sliced chicken for increased protein.

    If you don’t have a blender you can mash the avocado, and use a fork to whisk the dressing ingredients.
Also In Season: Spring

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