| Salads not only provide essential nutrients, but also add | | | | water and drain well. Transfer the washed and drained |
| texture, color, and flavor interest to meals. To be | | | | greens to a large plastic bag. Place a clean damp cloth |
| accepted by older adults, they must be presented in | | | | over them, then tie the bag loosely. Refrigerate until |
| attractive and manageable forms. | | | | ready to use in a salad. |
| HANDLING SALAD GREENS | | | | Tear greens for salads instead of cutting them. If it is |
| Salad greens should be handled gently, as they are | | | | necessary to slice them, use a stainless steel knife or |
| fragile and wilt easily. Get them into the refrigerator | | | | scissors. |
| quickly. Do not wash or trim until ready to use. | | | | Shredding head lettuce increases the yield and makes |
| To clean salad greens, separate the leaves and | | | | an attractive and manageable base for salads. |
| discard those that are damaged. Remove the core | | | | Serve greens clean, crisp and chilled. Add dressing to |
| from head lettuce. Wash thoroughly in a large amount | | | | greens just before serving on chilled plates. |
| of cold water, changing the water several times if | | | | For salads involving greens, such as tossed salad, |
| necessary. Do not soak the greens. Lift them from the | | | | head lettuce and leaf lettuce are the most common. |