Mixed greens can be stored in a plastic bag in the vegetable drawer. They're best eaten soon after receiving them.
Mixed salad greens are a good source of Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
- Salad comes from “sel,” the ancient word for salt. The word evolved to “salata," meaning a salted herb, because salad-loving Romans dressed their raw veggies with oil, vinegar, and brine.
- Before the advent of refrigeration in the 20th century, garden greens not eaten the day they were picked were used up in “wilted” salads. Served with cooked chunks of bacon, “dressed” with bacon grease or oil, balsamic vinegar, sometimes even sugar, these salads are still very popular in some parts of the country and among canny cooks who will not discard day-old produce. Ever!