Keeping salad greens from browning?
My healthy eating 'campaign' has been really working for me for the last year or two. Getting a lot more fruit and veggies into my diet. Many days a large salad is my only meal. I buy the lettuce, red cabbage and shredded carrot mix at Sam's and is dirt cheap. All natural, hydro-washed and ready to eat. Only problem is that after a day or two in my cold fridge the lettuce starts to brown. Is there anything that I can do to slow this down or stop it?
Just before I eat it I put in zip lock bag, add several spoons of EVO and shake it up. Then add red wine vinegar for flavor. Cukes, tomatoes, onion slices and fresh ground black pepper. A friend suggests feta or blue cheese would be good addition. And some kefir grains for digestive aid and flavor.
It's a 40 mile round trip so really want to solve this brown lettuce.