{"id":105,"date":"2010-08-27T06:20:49","date_gmt":"2010-08-27T06:20:49","guid":{"rendered":"http:\/\/52sundaydinners.com\/recipes\/?p=105"},"modified":"2012-10-25T07:47:37","modified_gmt":"2012-10-25T07:47:37","slug":"fresh-garden-salad","status":"publish","type":"post","link":"http:\/\/52sundaydinners.com\/recipes\/fresh-garden-salad\/","title":{"rendered":"Fresh Garden Salad"},"content":{"rendered":"

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Fresh lettuce.\u00a0 Start there.\u00a0 Don’t even THINK about bringing home a sack of lettuce that was cleaned and chopped in another state, placed in a neat little plastic bag, stored in a food warehouse, delivered to your grocer, sat on the shelf and brought home to your house several days after it was cut.\u00a0 Imagine finding a salad prepared in your refrigerator that was prepared ten (10) days ago.\u00a0 Yummy?\u00a0 I think not!\u00a0 The processor’s solution is preservatives<\/span>.\u00a0 Don’t feed this to your family or anyone else you car about.<\/p>\n

Note: Prior to 1986, sulfites were commonly added to fresh produce in supermarkets and on restaurant salad bars to prevent browning. Reports of sensitivity reactions, however, led the FDA to ban the use of sulfites on fresh produce, especially lettuce<\/strong> put out on salad bars. As of 2007, the FDA requires all foods containing more than 10 ppm of sulfites to declare sulfites on the label. Foods containing less than 10 ppm of sulfites have not been shown to cause allergic symptoms even in people who are hypersensitive to sulfites.<\/span><\/p>\n

One reason your Sunday Dinners will begin to taste better is because of your commitment to fresh ingredients. Salads should include all the fresh ingredients that YOU and your family enjoy.<\/p>\n

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