Green Salad Preparation

RE: Green Salad Preparation Post By ticks (Guest Post) (09/06/2008) Miixed opinion on the water: Some say water leeches out the good contents of the leaf and causes cell breakdown on the leaf exterior. However, a lot of people have strong opinions about their own methods and i find the constant stress on drying the leaf totally and then rapping it always leaves me with wilting leaves. whereas when I submerge any of my eaves in water at the first sign of wilt and leave them for a while then they find their vitality again.' I think the truth is to experiment and it may be that its a mixture of both - a balance between crisp and dry and a good cold bath every now and then which prolongs the life of leaves Report Spam or Abuse Please, appreciate advice Post By Antonio (Guest Post) (03/11/2007) I am in the process of opening a produce and fruit wholeseller, and we will also prepare food. Please, let me know what are the most popular green vegetables to sell. I have my own list, but I am open to suggestions since I want to really reflect what people prefer and add upon these. I would appreciate if you post them here or send them to my personal e-mail. This will be of a great help coming from you guys. Report Spam or Abuse RE: Green Salad Preparation Post By Betty (Guest Post) (03/31/2006) I make mine with green lettuce, shredded carrots, sliced red peppers, sliced onions, sliced red cabbage----everything except tomatoes and cucumbers which I add when serving. It is mixed in a big bowl and then put into a gallon sized ziplock with a plain white paper towel folded in half on the bottom. I then zip it almost closed, insert a drinking straw and suck out all the air while I finish zipping. Salad stays fresh for a long time and has no added chemicals like the mixes bought in the store. Report Spam or Abuse RE: Green Salad Preparation Post By Grandma Margie. (Guest Post) (03/31/2006) THUMBS down on critically judging something you've never tried. I like the idea and plan to use it. All the prepared salad mixes I buy are limp and tough when purchased. They NEED to be soaked in water to make them edible! Thanks, June, for a very good tip! Report Spam or Abuse RE: Green Salad Preparation Post by cookwie (1091) | (03/31/2006) Profile | Contact The discarded water might be good for soup. Report Spam or Abuse RE: Green Salad Preparation Post By Dianne Upstate NY (Guest Post) (03/30/2006) Eloise, I have worked in Restaurants 30 years of my life, hands on. Apparently they think this is a thumbs up way to store salad greens up to a week, and this is a real answer for some. Prepared mixes don't have room for the water and if did you would pay more for the extra weight in shipping. Report Spam or Abuse RE: Green Salad Preparation Post By Eloise Searle Gulick (Guest Post) (03/30/2006) I can see the reasoning for making your salad in advance but keeping it in cold water is NOT a real answer IMHO. You don't buy salad that has been stored in water. Just look at your prepared mixes in the veggie section. I can see making salad ahead for two or three days but keeping it in water is a THUMBS down way of doing things. Report Spam or Abuse