Place lettuce leaves, basil, garlic, nuts, salt and lemon juice in the bowl of a food processor. Pulse until well chopped. With the food processor running, drizzle in 1/4 cup of olive oil and ...

I want to further expand fertilizer concepts in this and perhaps, a few more reports. The purpose of this report is to provide information on fertilizer needs of green leaf lettuce grown in containers ...

Whether you’re feeding picky kids, need something quick for a casual dinner party, or just want a light meal that doesn’t ...

Right now, our farmers’ market offers abundant fresh greens and many types of lettuce. Lettuce salads make a light, ...

It has a mild flavor and adds color to dishes. Its delicate, loose leaves make it a great addition to sandwiches, wraps, and salads. Romaine lettuce, especially romaine hearts, features long ...

Green leaf lettuce tends to have more vitamin C, while the red variety offers more vitamin K. Both types are high in vitamin A, beta carotene, lutein, and zeaxanthin , all of which support eye and ...

Green leaf and red leaf. These loose leaves are more perishable than other lettuce. Curly endive. Also known as frisée, this has a bitter taste. Bok choy. The crunchy leaves have a celery-like taste.

Brighten a 6-ounce can of drained, oil-packed tuna with an equal volume of crisp-tender green beans cut into 1/2-inch pieces; 2 tablespoons rinsed and chopped nicoise or kalamata olives; 1 ...

Red and green leaf lettuce have the same vitamins and nutrients as romaine and are also good sources of anthocyanins, an antioxidant found in fruits and vegetables that are dark red or purple.

Salad lovers, take note: Lettuce is more vulnerable to E. coli contamination than other leafy greens, researchers report. The physical composition of green leaf and romaine lettuce makes it a ...