THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: THURSDAY, June 16, 1994 TAG: 9406140068
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY BETTY DOUGLASS, SPECIAL TO FLAVOR
DATELINE: 940616 LENGTH: Medium
Healthful, fresh meals require little more than opening a bag. From Caesar salad to coleslaw, pre-packaged produce is catching on with consumers.
{REST} Paul Battaglia, president of Krisp-Pak, a local processor of fresh vegetables, says about 3 percent to 7 percent of produce is pre-cut and packaged for ready-use. But the industry projects that by the end of the '90s, that figure will jump to about 20 percent, he says.
Ready-use produce is one of the fastest-growing segments in supermarket sales, says Matt Seeley of the Nunes Co. in Salinas, Calif. Nunes packs fresh-cut greens under the Foxy label.
Locally, you'll find Foxy and Krisp-Pak, as well as Fresh Express, Dole and others. Combinations are sealed in plastic bags and include garden, European, Mediterranean, Italian and Caesar salads; spinach; coleslaw; and broccoli slaw.
Packagers use a special process to keep the produce tasting garden-fresh, whether it's from California, Pennsylvania or the Krisp-Pak plant in Norfolk.
Lettuce, for example, is sliced uniformly, by machine. Ragged cuts, experts say, could give bacteria more opportunity to grow. The lettuce is then washed in a cold-water bath, spun dry and mixed. It's placed in ``breathable'' bags that take in oxygen and give off carbon dioxide.
Vegetables are handled as little as possible, Battaglia says. A cold, clean room and prompt delivery are musts.
After purchase, keep packages at about 34 degrees for as long as 10 to 14 days. They'll keep for about seven days at 40 degrees. If you use part of a bag, squeeze out as much air as possible and close the bag with a tie or clip before re-refrigerating it.
If you're a minimalist, simply pick a bottled dressing to top off your favorite combination. I prefer a homemade dressing or a splash of oil and vinegar.
Or try my favorite: Toss lettuce with a little olive or good-quality vegetable oil, lightly coating the lettuce. Add a splash of any vinegar, lemon or lime juice, or a combination of vinegar and juice. Toss again, and season to taste with salt, if desired, and freshly ground black pepper.
For more variations of summer salad, I made pre-cut mixes the basis for several slaws, salad bowls and platters.
If you like to make your own dressings, several vinaigrettes are suggested here.
Will the new mixes make our vegetable peelers and salad spinners obsolete?
Try some in a few of these recipes, and taste for yourself.
by CNB