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“Lettuce” Make a Great Salad! October 10, 2011

By Arizona Farm Bureau’s Editorial Team

Yuma, Arizona is gearing up for the winter “leafy greens” growing season! This modest community in southern Arizona becomes widely known as the nation’s winter salad bowl from around November to early March. That means that 90% of the nation’s vegetables for salads are grown right in Yuma during the winter months. That makes Yuma County agriculture more than a $1.5 billion industry. Wow!

A fresh salad featuring Yuma, Arizona lettuce is a winner every time!


To celebrate, three Farm Bureau members are sharing their favorite recipes for salad, dressing and a lettuce wrap.


Join the Party Salad


1 head of iceberg lettuce                                  1 cup of chopped celery

½ cup of chopped green bell pepper          ½ cup of chopped green onion

¼ cup of sliced radishes (optional)              1 ½ cup of mayonnaise

4 to 5 sliced hard-boiled eggs                         8 to 10 bacon slices fried and crumbled

1 ¼ cup of grated cheddar cheese                1 small package frozen peas (cooked)


In a large container, layer the lettuce torn into bite size pieces on the bottom. Add celery, green bell pepper, green onions, radishes and peas. Spread the mayonnaise and then top with eggs, bacon and cheese. Cover and refrigerate for 12 to 24 hours. Toss before serving.


Gayle H. of Phoenix



Easy Raspberry Vinaigrette


2 cups of Italian dressing (not sugar added)

½ cup of fresh raspberries

¼ cup of sugar substitute


In a blender, add the Italian dressing, raspberries and the sugar substitute. Blend for a minute until smooth. Pour over your favorite lettuce mix and serve.

 Lorraine W. of Yuma



Asian Lettuce Wraps 

 Each person can build their own fresh, delicious wrap!


            16 Romaine or Iceberg lettuce leaves

            1 lb. ground beef

            1 Tbsp. cooking oil

            1 large onion, chopped

            1 cloves fresh garlic, minced

            1 Tbsp. soy sauce

            1 bunch green onions, chopped

            1 tsp. Brown sugar

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic and soy sauce to the onions, and stir.  Add the green onions, brown sugar, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

 Lori H of Mesa


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