Lettuce greens and scallions Calories

You can freeze lettuce greens and scallions, but thawed lettuce becomes limp and watery, so it will not work well in a fresh salad. Frozen scallions are more useful in cooked dishes such as soups, eggs, and stir-fries.

Rinse lettuce greens and scallions under cool running water, separating the lettuce leaves so you can remove grit between them. Trim the scallion roots and rinse between the stalks. Dry everything well before storing or dressing it, and do not use soap.

Lettuce greens and scallions work well in wraps, sandwiches, and tacos, not just salads. Use the lettuce leaves as a fresh wrap and scatter chopped scallions over eggs, grain bowls, or dips for a crisp texture and mild onion flavor.

Yes, you can cook lettuce greens and scallions together, but add the lettuce near the end because it softens quickly. Briefly sauté the scallions first, then stir in the lettuce just until wilted, or add both to soup shortly before serving.

Yes, both the white and green parts of scallions are edible alongside lettuce greens. The white section has a stronger onion flavor, while the green tops are milder; slice both thinly, and discard the roots and any wilted or damaged parts.

Dry lettuce greens and scallions thoroughly after washing, then add dressing just before serving. Water left on the leaves dilutes the dressing, while dressing them too early makes the lettuce limp. Keep chopped scallions separate until you are ready to toss the salad.

You can chop lettuce greens and scallions ahead, but they keep their texture better when stored separately and undressed. Pat them dry, refrigerate them in sealed containers with a paper towel to absorb moisture, and combine them with dressing shortly before eating.

A brief soak in cold water can perk up slightly wilted lettuce greens; dry them thoroughly afterward. This will not restore slimy or spoiled leaves. Scallions that are limp or slimy are better discarded rather than used to freshen a salad.

A simple lemon-and-olive-oil dressing pairs well with lettuce greens and scallions because its freshness complements the scallion’s onion flavor. Add salt and pepper, then toss the dressing with the thoroughly dried greens just before serving to keep them crisp.