Lettuce Mix



Quick Facts

Type: Leafy Green Vegetable
This lettuce mix contains 6 different kinds of lettuce including: Green Oakleaf, Red Oakleaf, Green Romaine, Red Romaine, Lollo Rossa, and Redleaf lettuces
Availability: May
Quantity sold in: Bag
Use: Consumed raw
Grown in: High tunnel
Grown by: Top Shelf Farm
Processing: Sanitized



Storage and Preparation

Short Term Storage: Store greens unwashed in an open plastic bag in the refrigerator (3-5 days).
Preparation
: Wash leaves under cool running water to remove dirt before cooking or eating. 



Pairings and Nutrition

Pairing: Lettuce mix is delicious to consume in a salad by itself or mixed with other greens.  This lettuce can be topped with almost any fruits, nuts, or dressing for a refreshing salad.  Lettuce mix can also be used on top of pizza or in pasta dishes to add color and flavor as well.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA  MyPlate recommendations. 



Lettuce Mix Recipes


Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing
Ingredients:
Dressing:

  • 1 Tbsp. finely chopped shallots
  • 1 tsp. Dijon mustard
  • 1/4 cup fresh orange juice
  • 4 tsp. lemon juice
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 4 tsp. extra-virgin olive oil

Salad:

  • 2 Tbsp. orange juice
  • 2 firm ripe pears, cored and thinly sliced
  • 8 cups lettuce mix
  • 3/4 cup (3 ounces) crumbled goat cheese

Directions:

  1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.
  2. To prepare salad, combine 2 Tbsp. orange juice and pears, tossing to coat.
  3. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Drizzle with dressing and top each serving with about 1/4 cup pear and 1 1/2 Tbsp. cheese.

Roasted Salad of Spring Greens, Hazelnuts, Romano Cheese
Ingredients:

  • 6 cups of fresh lettuce mix
  • 2 tsp. extra virgin olive oil
  • 2 tsp. red wine vinegar
  • 1 -2 ounces pecorino romano cheese
  • 10 hazelnuts, toasted, chopped
  • drizzle of good balsamic vinegar
  • Salt
  • Black pepper

Directions:

  1. Mix olive oil into the greens with your hands. You will find you need very little when you do this. Toss with vinegar, salt pepper.
  2. Arrange on shallow baking dish. Place thin slices of pecorino cheese and chopped hazelnuts as much or as little as you like.
  3. Roast for 5-6 minutes at 400 degrees F.

Variations: Can add almonds or pine nuts, dried fruit such as cherries or craisens or even fresh fruit such as grapefruit or pomegranate arils . Crunchy bacon would also add some extra flair to this dish.