Permanent link to page: https://ucsdcommunityhealth.org/work/eat-ca/salad-greens/
Explore this page for tips on how to select, store and prepare salad greens.
Look for fresh, crisp leaves. Avoid buying lettuce with leaves that are wilted, slimy or have brown edges or spots.
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
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.
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
Makes 4 servings. 2 cups per serving.
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