Bursting with color and flavor, salads fill the bill this season.
Prep spring salads with fresh produce. It’s easy with a few tips. Choose fruits and vegetables that are brightly colored, heavy for their size and free from bruises. For faster prep, select sliced or chopped produce set on ice or in the refrigerated section, like Hy-Vee Short Cuts, a variety of washed, cut and ready-to-eat fruits and vegetables.
pick of the crop
Add colorful fruits and vegetables to your diet to nourish your body. Each color provides different nutrients that help protect against chronic diseases, so eat as many colors as you can find.
Add these versatile fruits and vegetables tocreate tasty salads.
Sweet berries can be tossed into salads without cutting. They pair well with a variety of leafy greens.
Technically classified as a legume, they add sweet and savory flavor whether served raw or cooked.
When raw, they add crunch and a spicy, zesty flavor. Slice them into rounds or cut into julienne strips.
Sweet yet tart flavor pairs with savory salads, and they add interesting texture.
Lightly blanch and slice or cut raw spears into smaller pieces to add a green bean- or broccoli-like flavor.
Mildly spicy when raw. The flavor becomes sweeter and nuttier when cooked. Slice to add to salads.
Available in a variety of colors, raw and cooked carrots add sweetness with a touch of bitterness.
Chop the leafy green to add a mild, earthy flavor; the colorful celery-like stalks deliver a sweet flavor.
Keep Fresh Longer
Store produce like a pro to extend its shelf life.
Keep perishable fruits and vegetables, such as berries, lettuce and sliced produce, in a refrigerator at or below 40°F.
Skip rinsing off leafy greens until right before eating them. Store in a sealed plastic bag.
Remove room-temperature produce, such as potatoes, onions and bananas, from the store bag once home.
If you have questions about how to store specific produce, ask the experts in your local Hy-Vee Produce Department.