LETTUCE is a member of the daisy family, and an excellent source of several Vitamin A and beta carotenes. Vitamin A is required for maintaining healthy mucus membranes and skin, and is also essential for vision. It is a rich source of vitamin K. Vitamin K has a potential role in the bone metabolism where it thought to increase bone mass by promoting osteotrophic activity inside the bone cells. It also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain. The more vivid the color, the more nutrients (iceberg – not so much).

How to Store: Wash thoroughly, pat dry and refrigerate with a damp paper towel in a plastic bag for 3-5 days. This crisping process is essential before serving, as lettuce loses moisture in transit. Do not allow lettuce to soak, as the water tends to soften some leaves.

How to Prepare: This simple salad allows the flavor of the lettuce to shine through. After washing, tear or chop lettuce into a bowl. Sprinkle with a little salt and toss. Add a dollop of olive or safflower oil and toss. Add a splash vinegar (Cider, white wine, red wine or balsamic) or lemon juice, toss again. Taste for seasoning and serve!