Store your lettuce in a dry, sealable, plastic bag. Condensation with gather on the inside of the bag even though the lettuce has been dried, so line the bag with paper towel before adding the dry lettuce. This will keep a head of lettuce fresh for about a week.

If your refrigerator has a crisper tray, keep your lettuce stored there. Keep the temperature of the refrigerator in the middle of your temperature scale and if you have a humidity setting you can adjust, keep it set on low.

The more humidity inside your refrigerator, the better chance of the lettuce leaves acquiring moisture. If the temperature is too high you take a risk of freezing the moisture on the leaves causing them to become translucent and mushy.

Always store your salad fixings in separate containers. The moisture or juices from vegetables and dressings will cause lettuce leaves to wilt. There’s nothing worse than craving a salad only to find your lettuce has turned brown and nasty when you open the container. Not only does it make the lettuce less appealing, but the veggies probably aren’t in that great of shape either thanks to the turning of the lettuce.

By storing your lettuce properly you can have a fresh made salad anytime you wish. There’s nothing like a good, healthy salad. Go ahead and buy that head of lettuce today and feed your craving whenever the urge strikes, not whenever you’re lettuce feels up to it.

You’re hungry and you know there’s something you’re craving. Why not try a salad?

You run to the fridge, open the vegetable crisper only, to find the lettuce you bought 2 days ago is brown and mushy.

It happens more often than not. Here are a few storage tips to make sure you have crisp, fresh lettuce when that craving strikes.

Lettuce is not cheap. When it’s not stored correctly, we find ourselves tossing it in the trash more often then we care to admit. Lettuce can be purchased in a bag or by the head. Either way, if not stored properly lettuce can, and will, go bad in a very little amount of time.

One way to preserve your lettuce until salad time is to buy a fresh head of lettuce. Lettuce that is in a sealed bag can turn brown faster. It has already been handled, chopped or cut by a metal object and then sealed in the bag. Often times when a bag of lettuce is purchased you can already see the edges beginning to brown before it’s even made it off the shelf.

Grocery stores mist their vegetables to keep them hydrated. Of course we can’t do this at home and when it comes to lettuce you are better off if it’s stored dry. Always rinse lettuce before storing, but use a paper towel to dry the lettuce leaves before placing them in the proper container.

Dressings can also be unhealthy when it comes to a salad. When measuring salad dressing we look at a 2 tablespoon serving. Many of the full salad dressings when measured this way have as much as 11 grams of fat. This is a lot when you really think about it.

Unfortunately we love our salad dressing and the more there is the happier we are. So how do you cut back on those unwanted fat calories? Try using a fat free or low calorie salad dressing. Many of our favorite flavors now come in these healthier versions.

Yes many of the low calorie dressing just don’t taste the same as our high fat favorites. If you find yourself shying away from the dressings that are better for you because of the taste try this. Instead of covering that salad with the dressing, put it in a small cup. When you take a bite of your salad dip it into the dressing cup before eating it. This will help to control the amount of dressing you consume.

Remember, if you want a healthy salad you must pay attention to the ingredients you place in it. With a watchful eye and a little self control you can have a healthy salad that tastes great too.

Almost everyone loves a salad. All that lettuce and those favored toppings, makes your mouth water just thinking about it doesn’t it? Yet many of us ask ourselves if the salads we’re eating really are as healthy as we think.

First you have the lettuce. Lettuce is healthy but doesn’t have much of a taste. Therefore we add all those wonderful extras to give our salad the taste we savor. Things such as vegetables, seeds and even fruit give us taste and still benefit the healthy factor of our salad.

So what makes a salad not so healthy? Ever take a close look at a salad bar? What a mouthwatering experience. Yet many of the items on the bar are not so healthy. No one would blame you for adding these delectable little treats. If you want to keep that salad a healthy part of your diet you need to look at some of those tasty items a little closer though.

Fruits and vegetables are a healthy part of a salad. Things such as bacon bits and croutons can be the downfall. Real bacon bits add fat to a salad. Eat them sparingly and you will be fine but add too many and those unhealthy calories will start to add up.

What You Need:

16 jumbo shrimp, peeled and deveined

8 strips of bacon cut in half lengthwise

1/4 C butter style shortening, melted

1 T Parmesan cheese, grated

1 garlic clove, minced fine

1 t lemon juice

How to Cook It:

Turn on the broiler and allow it to heat while preparing the shrimp.

Wrap one slice of bacon around each piece of shrimp and secure it with a wooden toothpick.

Place the melted shortening in a mixing bowl.

Stir in the Parmesan cheese until blended.

Add the garlic and lemon juice and whisk until completely combined.

Brush each shrimp thoroughly with the sauce.

Place in a single layer on a broiler pan.

Broil 6 minutes, turn and continue broiling 5 minutes or until the bacon is crisp.

Serving Size:  4

These little wonders make great appetizers before a special meal, or can be used as the main course.  1/4 t salt and 1/4 t of pepper can be added to the sauce if you wish for more flavor.

What You Need:

3 T butter, room temperature

2 T sugar

1 1/2 t cinnamon, divided

1/2 t red pepper, divided

4 slices whole wheat bread, remove the crust

1/2 C canola oil

2 green onions, chopped fine

½ C raisins

1/4 C apple cider

2 T apple cider vinegar

1/2 t salt

1/4 t pepper

1 (10 oz) salad greens

1 pear, cored and sliced thin

1 apple, cored and sliced thin

4 pieces of bacon, cooked crisp and crumbled

1/4 C walnuts, toasted

1/4 C Swiss cheese, shredded

How to Cook It:

Place the oven temperature on 400 degrees and allow it to heat while preparing the croutons.

Place the butter in a mixing bowl.

Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper.

Mix together until well blended.

Spread the slices of bread with the mixture.

Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking.

Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.

Place the oil in a skillet over medium heat.

Add the green onions and stirring occasionally cook 3 minutes or until tender.

Put the raisins in the skillet and stir to incorporate with the onions.

Pour in the apple cider and vinegar.

Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper.

Stir until all the ingredients are combined and cook until heated through about 5 minutes.

Place the salad greens into a large salad bowl.

Add the sliced pears and apples and toss to combine.

Pour the warm dressing over the salad and toss to cover the salad well.

Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.

Serving Size:  4

This is a warm and loving salad that you can serve your family any time. You can use grapes cut in half instead of the raisins just add them in with the pears and apples. The walnuts can also be replaced with pecans or almonds if you prefer.

What You Need:

2 C vegetable oil

1/2 C chicken, cooked and chopped

1/4 C mushrooms, sliced

1/4 C celery, chopped fine

1 t soy sauce

1/2 t curry powder

8 egg roll wrappers

How to Cook It:

Place the vegetable oil into a deep fryer and allow it to heat to 365 degrees.

Place the chopped chicken into a mixing bowl.

Add the mushrooms and celery and toss to combine.

Add the soy sauce and mix until all the ingredients are coated.

Sprinkle in the curry powder and blend together well.

Lay the egg roll wrappers out flat.

Spread 2 t of the chicken mixture into the middle of each wrapper.

Fold the corners in and then fold the ends up over the corners.

Roll until completely closed.

Moisten the underneath side of the wrapper with a little water to seal.

Fry the egg rolls 2 at time for 3 minutes or until a nice golden brown.

Lay the egg rolls in a single layer on paper towel to drain.

Serving Size:  4

These make a great little appetizer to start out the evening.  Serve them with sweet and sour sauce on the side. 

What You Need:

1/2 tub Raspberry Ice Drink Mix

1 C cranberry juice, cold

1 C water, cold

2 C sparkling water

Frozen raspberries

How to Make It:

Place the drink mix powder into a small pitcher.

Pour the cranberry juice and water into the pitcher and whisk until the powder is completely dissolved and the ingredients are combined well.

Place the pitcher in the refrigerator at least 1 hour.

Just before serving stir in the sparkling water.

Place frozen raspberries in the bottom of 2 champagne glasses.

Pour the raspberry rendezvous over the top of the raspberries.

Serving Size: 2

Use this drink to start out your special night with that someone you love.  Make a toast to each other, wrap arms and sip to the soft music and glowing candlelight and watch your night evolve.