If you have leftovers you can place them in an air tight container in the refrigerator, but they will only be good for about 24 hours. Once the dressing has been added the salad is only good for a day. 1 Head Iceberg Lettuce 1 Pint Cherry Tomatoes, quartered or halved. Wait to add the cheese and dressing until right before serving so the salad doesn't get soggy. You can either store them separately in sealed containers in the refrigerator or place the lettuce, beans, onion and tomatoes in the trifle dish. To make the classic wedge salad, simply take the outer leaves off of an Iceberg or Crisphead head of lettuce, do not core, and cut in half and then in half. The ingredients for this salad can be chopped up ahead of time. If there is still too much water from rinsing place the chopped lettuce in a salad spinner to dry. Slice the half into long rows and then chop those into squares. On a cutting board cut the head of lettuce in half. Rinse the lettuce under cold water and flip with the open core facing down to let drain. Cut the core and stem from the head of lettuce. Remove the outer leaves and any brown spots from the head of iceberg lettuce. Turn on your JavaScript to view content How do I prepare lettuce for a chopped wedge salad?
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