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Choosing, Storing & Using Fresh Produce - Lettuce

lettuce; photo by Edwin Remsberg, USDA

Lettuce

Romaine, Boston, Redleaf, Greenleaf, Buttercrunch

Choose: Crisp, brightly colored lettuce that does not have yellow, wilted or dry leaves.

Store: Lettuce should be stored in a plastic bag in the refrigerator and is best if used within 3 – 5 days.

How to use: Wash well and pat or spin it dry before using. Add dressing just before serving to prevent wilting. Lettuce is almost always eaten raw in salads or on sandwiches. Lettuce can also be steamed or added to soups at the end of cooking.


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