We don’t think twice about buying spinach or lettuce from our local farm markets. Why? Because we trust our local farmers. Their greens have most likely been picked and washed the day before market, not washed in a processing plant or left to sit around in a bag on a truck for weeks. But, in the winter months (and for convenience), many of us buy bagged salad greens or spinach at the supermarket. The bags carry labels that say “pre-washed” or “ready-to-eat”. These greens have been dipped in a chlorinated bath to get rid of bacteria and, at the same time, probably all of the vital nutrients (while it is still debated whether this procedure truly works).
Tip: You still need to wash bagged greens. Once they are clean, they need to be dried well or your dressing will be watery and your salad will be soggy. If you don’t have one, a salad spinner is an essential kitchen item. Dry, clean leaves can be stored in the fridge for a couple of days wrapped in a dishtowel and placed in the crisper drawer.
Recipe: Gingery Salad Dressing
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