Have you ever avoided purchasing that big bag of salad mix because you thought it would probably spoil before you finished it? Costco produce buyer Frank Padilla says the best way to ensure that salad mix stays fresh is to remember six words: keep it cool; keep it sealed. He suggests making it the last item to go in your basket when you visit the warehouse, thus reducing the time the product is unrefrigerated.
Each bag of salad mix is maintained at a temperature below 40°F while it is at Costco. When the salad mix does not last as long as the printed use-by date on the bag, it is normally because of extreme temperature fluctuation between the time it left the warehouse and when it was placed in a refrigerator.
Once opened, the bag should always be reclosed in order to deter oxidation on the cut edges. A good plastic clip will help ensure a good seal. Keeping the bag refrigerated and sealed can prolong the usable life of salad mix.
Mariann Raftery, Scarsdale, New York
FROM THE MEMBER’S KITCHEN
1bunchasparagus, 1/4cupoliveoil
steamedcrisp-tender, 2tablespoons
cutinquarters redwinevinegar
1 bunch fresh arugula, 1/4 cup purchased
stemmed Italian dressing
1 head endive, separated, Salt and pepper
sliced in 1-inch pieces
1/4to1/2red onion, sliced thin
1. Combine asparagus, arugula, endive and red onion in a bowl.
2. Whisk together oil, vinegar and Italian dressing. Season to taste with salt and pepper.
3. Toss dressing with salad mixture. Serve immediately. Makes 4 servings.
Big Valley Fruit Salad with Honey-Orange Dressing Big Valley is the premier brand of J.R. Wood, Inc., one of the largest manufacturers and processors of fresh frozen fruit. Try this exciting blend of fruit in a zesty salad recipe that complements any meal.
3/4cuplow-fatplainyogurt 41/2tablespoons 1/3cupnonfatmayonnaise orangejuice
1/3cup honey 21/4teaspoons vinegar
11/4teaspoonsgrated 15-poundpackage
orangepeel BigValleyDeluxeMixed
Fruit*, semi-thawed
1/2teaspoon dry mustard
1. In a small bowl, whisk together yogurt, mayonnaise, honey, orange peel and mustard until blended. Gradually mix in orange juice and vinegar. 2. Place fruit in a large bowl, discarding juice; toss fruit gently with dressing. Cover and refrigerate until ready to serve. Makes 10-12 servings. *Brands may vary by region; substitute a similar product.
References:
Archives