Type: Leafy Green Vegetable
Flavor: very tender, subtle bitter/sweet flavor
Use: Consumed raw or cooked
Grown by: Horticulture Research Station
Short Term Storage:Summer Crisp is very fragile and its leaves wilt quickly. It should be stored unwashed in an open plastic bag in the vegetable crisper of the refrigerator (3-5 days)
Preparation: Wash leaves under cool running water to remove dirt before cooking or eating.
Pairing: Summer Crisp leaves are great to use as wraps for fresh cheese, tacos, or egg salad. It also makes the perfect salad base and can be topped with almost any fruits, nuts, or dressing for a refreshing salad. Butter lettuce is great on sandwiches as well. It can also be used on top of pizza, or in stir fry, pasta, and soup dishes to add color and flavor.
Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. Red leaf butter lettuce is rich in calcium, magnesium, and potassium
Quick Nicoise Salad Recipie
1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine
4 hard-boiled large eggs, sliced
3 pouches (2-1/2 ounces each) light tuna in water
2 medium tomatoes, chopped
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among four plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
1 serving: 327 calories, 15g fat (2g saturated fat), 206mg cholesterol, 691mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.