A couple of months ago I changed my eating habits to cut out sugar and to eat mostly fruits and vegetables and a measured portion of lean protein.  The easiest and quickest thing to make for lunch on a work day  is a green salad and wanting the freshest lettuce I began buying it by the head rather than the precut bagged salad mix.  I was dismayed to find that the lettuce wilted and  turned brown in a couple of days. 

Some of you may all ready know all about this trick for keeping lettuce fresh and crisp.  I had heard it a long time ago but never put it to the test.  I just filed it away in my cluttered brain until about 2 months ago.  Somehow, miraculously, I plucked it out of my head and gave it a try.  It worked beautifully.

So what trick?  I take paper towels or a paper napkin big enough to wrap the head, get it wet then squeeze as much water out as I can.  Then I very carefully open up the paper towel and tightly wrap the head of lettuce and place that inside the plastic bag it came in from the store.  Perhaps this alone does not sound all that impressive but stay tuned. 

Today I decided to get back to my daily salads and was a little apprehensive as to what I would find as the lettuce had been wrapped and in the fridge untouched for about a month.  Opening the crisper I did have to throw out a couple of slimy gross cucumbers and a bunch of celery but opening up the lettuce I was very happy to see wonderful green, fresh and crisp heads of green leaf and iceburg lettuce. 

Don’t believe me?  See for yourself!

Green leaf lettuce 

Green leaf and iceburg 

Southwestern chicken salad 

Now does that look like lettuce that has been sitting in your crisper for a good month? The dressing on this salad is made with mustard, onion and garlic powder, salt and black pepper and is very yummy, but here is a recipe for another dressing that is also excellent.

Strawberry Vinaigrette

1 cup strawberries plus a few extra for garnish

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

Stevia to taste

Dash of salt (I use unprocessed sea salt)

Dash of cayenne (optional)

Fresh ground black pepper to taste

Directions

Combine all ingredients in food processor. Puree until smooth. Pour over fresh arugala or green salad.  Garnish with sliced strawberries and freshly ground black pepper.

Variations: use as a marinade or sauce for chicken.