Selection:
Choose the crispest leaves available. Look for greens, reds, or yellows
that have the clearest, most vibrant colors. Avoid any leaves that are
limp or browned along the edges. The stems should be crisp, breaking
easily when they are bent.
Salad greens are at their best during the summer months, but today many
are available all year long. Increasingly, you also can find packaged
mixtures of greens, pre-washed and ready to use. Be sure to inspect the
plastic packages carefully and discard any that show too much moisture
on the inside or have leaves that have begun to wilt, turn brown, or
show signs of mold.
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