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
Mexican Layered Salad Recipie
4 cups torn lettuce
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
3/4 cup: 371 calories, 35g fat (6g saturated fat), 18mg cholesterol, 325mg sodium, 13g carbohydrate (3g sugars, 5g fiber), 4g protein.