The crispness in greens is caused by moisture that’s retained in the cells. Soaking the greens in cold water for a few minutes will often bring them back to life. When you put them away make sure they are dry, remove any dead leaves, and store them in open plastic bags in the crisper of your refrigerator.
Salad greens are low in calories and high in fiber. Green leafy varieties tend to be higher in nutrients than the iceberg types.
6 cups leaf lettuce, washed and chilled and torn into bite-sized pieces
1/2 cup light cream 1/ 2 tablespoon sugar 1/4 teaspoon salt 1/4 cup vinegar
Just before serving mix the remaining ingredients. Pour over the lettuce and toss.
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons flour
2 cups boiling water
2 bouillon cubes
1/2 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon pepper
2 cups light cream or whole milk
2 cups chopped lettuce
Sauté onion in butter.
Blend in flour.
Add water gradually, stirring constantly.
Add bouillon cubes and seasonings.
Cook 10 minutes.
Add cream and lettuce.
(Replace water and bouillon with 2 cups chicken broth.)