Most lettuces make excellent hot greens, cook as you would spinach. You have to flavor them a bit with celery salt, nutmeg, pepper & perhaps some garlic, but it can be a fine dish. Also try creamed lettuce, or stuffing lettuce leaves as you would cabbage.
Don't throw away the coarse outside lettuce leaves. Use them as greens in soups and stews.
Some finely shredded lettuce is very good added to a vegetable soup shortly before you serve it.
Lettuce lasts so much longer if kept dry. Tuperware has some dishes made just for that, they are dishes with a plastic ventilated piece in the bottom to help seperate the lettuce from the moisture that may settle in the dish. I also add a piece of paper towel to the top and change it as it becomes moist. When I purchase the already made bags of salad I look for ones without much moisture, I feel they last longer. Other vegies such as carrots, celery and radishes will last longer if after they are washed and cleaned and made ready for a meal they are stored in a container of water in the fridge. Depending on how long you plan to store them the water should be changed every few days. It is great to go to the fridge and have fresh, clean, crispy vegies. The kids are more likely to grab some carrots or celery out for a snack when it is always ready.
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