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It wasn’t too long ago that North Americans considered Iceberg lettuce as the only lettuce, and it remains one of the top sellers for a good reason. Crisp and juicy, with a sweet if somewhat bland flavour, the dense, crunchy hearts are refreshing and enjoyable. It also stores and travels well, which is why it tends to be cheaper than other greens. An added bonus is its exceptional standing ability through hot summer conditions.
HOW TO CHOOSE
Look for firm, heavy heads with fresh leaves and no sign of browning or wilting – that’s the taste of freshness!
Store iceberg lettuce in a plastic bag in the refrigerator for up to a week. Place the head in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.
Wash iceberg lettuce just before using. Give it a good spin in your salad spinner or pat dry with a tea or paper towel. Due to its dense ball shape, a simple and quick way to shred, especially for salads, is by cutting it into strips with a knife. Another method is to tear into bite size pieces.
The following are some simple, well-tested meal planning ideas:
The ever-popular salad, taco & sandwich uses
Try it as a low calorie snack: Cut the heads into wedges and serve with low-fat blue cheese dressing, thinly sliced red onions, and diced tomatoes.
Thai cusine often uses iceberg lettuce as a wrapper for spicy appetizers.
Fewer vitamins than its darker-leafed cousins.
Iceberg lettuce (raw, shredded), 1 cup (56g)
Total Fat: 0.104g
In the 1920s, California growers began shipped this variety with a blanket of ice, hence the name. It had previously been called Crisphead lettuce.
This variety of lettuce is 90% water.