Check healthy spring salads for brown spots and store them correctly
The first spring salads from regional outdoor cultivation have been available in the weekly and supermarkets for several days. Food experts advise you to pay attention to the freshness of the salads when buying them. Storage is also important so that the salad stays fresh for longer.
The first spring salads are on the market. To check whether the lettuce is still fresh, it is advisable to make sure when buying that the products have no brown spots and that the lettuce leaves still feel "firm". This is reported by the Federal Association of Fruit and Vegetable Producer Organizations (BVEO) in Bonn. If the salad is not prepared on the same day, it can be wrapped in a damp cloth and stored in a plastic bag. It is important that the food storage bag is provided with holes so that enough oxygen gets to the salad. The salad can then be stored in the vegetable compartment in the refrigerator for up to three days, keeping it fresh. After that, the salad should no longer be consumed.
Frizzy salads like the varieties "Lollo Rosso" or "Lollo Bionda" do not form a firm head. Consumers should therefore cut off the stalk before eating and then remove the withered leaves, the experts explain. Now the usable leaves can be picked individually and rinsed thoroughly with water in order to remove the last remnants of earth sand. After washing, the salad should dry well. The quickest way is with a salad spinner or by shaking in a tightly tied kitchen towel. If there is still a lot of water in the salad, the dressing could be watered down.
Chopped salads contain health-promoting ingredients such as vitamins A, B1, B2, C and E and are rich in potassium, calcium, magnesium, iron and phosphorus. Numerous tasty salad recipes can be found in cookbooks or on the Internet. Green salad can also stimulate digestion. (sb)
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