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A question about lettuce and salads [May. 9th, 2007|01:54 pm]
Fit With Baby


[mood |curiousinquisitive]

I've been using the pre-mixed/bagged salad mixes, but recently decided to cut up my own lettuce and make my own salads because it's a hell of a lot cheaper and generally safer to eat. Thing is, I like the convenience of just being able to open the bag and pour it in a bowl because I'm usually throwing a salad together for my dinner at work and I usually don't have a lot of time to spend on it. So, what I did today with my new head of lettuce and bag of carrot shreds was cut up all my lettuce and pour in my carrots and viola, home made sald mix. My problem is that I know this will probably start to wilt and turn brown in a day or two, and I doubt we'll eat it all that fast. Do any of you very smart ladies have any tricks to keeping lettuce crisp and from going brown longer? I made sure to get it as dry as possible before putting it in the bowl and I put paper towels on both the bottom and top of the lettuce before attaching the lid in an effort to absorb more fluid, but that's about the extent of my knowledge.

Also, any ideas for quick creative salad toppings? I'm a pretty picky eater, but I'm looking for new things. Thanks for all the help!!


[User Picture]From: areawoman
2007-05-09 06:30 pm (UTC)
Maybe toss them in a bit of lemon juice? That's how I keep apples from turning brown. Don't know if it would go with green salad as well as it does with fruit salad, though.
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[User Picture]From: fukrware
2007-05-10 07:32 am (UTC)
I thought about that, but I've tried that with my apples and that makes them more sour than even I'd like. (I dunno, maybe I use too much?) I'm not too sure how well that would work with lettuce, and how much it would affect the flavor. Hmm. I'll keep batting that one around. Thanks for backing that thought up in my head though! :)
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