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.
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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.
Place cut up serving size pieces of onion in a canning jar and screw on top. It stays crispy and juicy. This also works for celery and carrots.
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